Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1913-11-18
Recipes.
CHEESE IN COOKERY


of foods, aud it being 80 highly concen-
trated il mas great food value in proper
ton to its cost. Most kinds of cheese
are more d'gestible II cooked. A graf
lug of cheese is an improvement 10
many dishes, both in food value and ia
vor. Cheese adds greatly in food value
to such dishes as macaroni, potatoes,
and other starchy foods.
MAcARoNI WITH DREAMED CHEESE
Warm one tablespoonful Of butter
with one cup of grated cheese, rub them
together with spoon as they become
hot, but do not allow them to boil. Add
gradually two-thirds Of a cup Of milk,
stirring until it becomes rich creamy
sauce. If allowed to boil 1t separates.
Have boiled macaroni placed on squares
of toast, pour over the creamed cheese,
and serve hot.
HoMINY WITH CHEESE
Boil homiDy, put thin layers Of 1t 10
baking dish, scattering grated cheese
over each layer and on top of all. Set It
in the oven until the cheese melts and
browns, then serve.
SPAGHETTI AND CHEESE RoMAINE
Cook two cups Of broken spaghetti In
sailed boiling water for 20 minutes, and
drain dry. Put butter the size of an egg,
one cup of minced cheese, and one-balf
cup of milk over the fi.e and stir until
the cheese is nearly melted, add another
half cup of milk mixed With the yolks OF
two eggs, and salt aud pepper 10 season.
Add the whole 10 the spaghetti, put into
a baking dish, and bake to yellow
brown as quickly as possible, as, If cuok-
ed too long it will become tough. The
dish should be quite yellow.
scALLoPED CHEESE
Put layer of bread or cracker crumbs
into buttersd pudding dish, add bits OF
butter, salt and pepper, and layer of
cheese sliced very thin or grated, then
repeat the layers of crumbs, cheese, etc..
until the dsh is filed, putting buttered
crumbs on top. Pour over small emp
of cream and bake to light brown.
cAULIrLowER IN CHEESE SHELL
Separate A werleis of head Of boiled
caulifi pwrr, place them in the shell OF
an Edam r pin' apple cheese, in layers
with cream sauce, seasoning each layer
with salt and pepper. Pu, layer ut
ere IN sauce IN to-, spr'nkled with erat-
cd cheese, fine bread crumbs aud bits of
butter, and bake. Celery or other vege-
tables may be Cooked in the same way,
also macaroni, and similar fO,ds.
MOCK RAREBIT
Soak one cup of fine bread crumbs 10
one cup of milk for Is minutes. Turn is
into Il sauce pan cnntaisinga tablesp' on
of hot butter, add one cup of grated
cheese, q large pinch Of salt, and a dash
Of cayenne, an stir until the cheese is
melted. Then add the beaten yolks Of
two eggs, aud as soon as the mixture
thickens, take from the Gre and pour
over toasted crackers or bread. Care
should be taken not to cook II ton long,
80 as to tougher the cheese or egg.
APPLE BREAD
Que pound Of juicy apples stewed in
small quantity of water. When cool
mix with two pounds of fur, salt, one
yeast cake, softened, and water enough
to make . soft dough, kneading smooth.
| ly. Let rise twelve hours, form Into
loaves, let rise again and bake.
GERMAN CARAWAY BREAD
Scald four cupfuls of sweet milk and
pour over one and one-half teaspoonfuls
salt and one-half cupful brown sugar.
When cool add one soaked yeast cake,
one tablespoonful OF caraway seeds, and
beat hard. Work In nine cupfuls rye
-four and knead smoothly. Let rise,
shape into loaves, rise and bake.
NUT BREAD
Sift four tablespoons Of baking pow.
der with four cups Of whole wheat four,
one teaspoonful of salt and three table.
spoons sugar; add ono cup Of chopped
nut meats, and sweet milk to make .
soft dough that can be managed with
spoon. Let rise from twenty minutes TO
half an hour, and bake, covered, for
about an hour.
RICE BREAD
Boil and mash ono cup OF rice, and rub
Into two quarts Of flour with the tips Of
the fingers. Add one teaspoon OF salt,
three tablespoons of sugar aud one-half
yeast cake, dissolved, then beat In slow.
ly two cups milk. Knead we'll, let
double In bulk, and bake.
PUMPKIN BREAD
Siit together two quarts white -four,
two teaspoonfuls salt, one tablespoonful
sugar and ono teasp0Onful cinnamon;
work In two tablespoonful softened but.
ter or lard and two teaoupfuls slowed
pumpkin. Beat ono egg, add to It one
ounce OF compressed yeast and stir 10.
Gradually add lukewarm milk until Il
forms dough stiff enough to work
smoothly. Cover and let rise, work
again aud form into loavss; when doub.
led 10 bulk bake forty five minutes.
PRUNE BREAD
One cup corn meal scalded with small
quantity hot water; when cool add one
cupful SOUR milk, one half cup molssses,
one teaspoonful salt, and one of soda,
two cupfuls whole wheat or graham
-four, and one cupful washed and chop