The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-06-21
How to Cook Cheese
BY JANE EDDINGToN,

OF the numerous things which should
he cooked very gently. cheese rs one
II should be cooked far below the boil
ing temperature Of water. for very
good and sufficient reasons II NAV
enter into great number OF combina
tons all OF them hot or to be heated
in the cooking process but one thing
must lie observed In every case The
cheese should merely be dissolved and
not cooked so as 10 have or make a
horny crust or be In Il clotted inass
The scientihc cookery Of cheese
means just this: that II should be we'll
dissolved in some liquid or mixture.
but not cooked more than IL necessary
1" accomplish this end The reason
for grating 1t ia that it can be dissolved
SO much the sooner and even without
being put on the fire at all II is
cooked when 1t IL added to hot thin
SOUPS. 10 hot macnroni. to hot baked
potato. etc.
While cheese IL used as a substitute
for meat the year around. IT is of cs-
pccial value during the summer, when
the hearty pea soups. the baked beans.
and the lentil loaves are not SO likely
TO be used to replace meat at sea.
son when many persons are advised 10
refrain from eating il.
While "au gratin" really means
dressed with bread raspings." 81 great
many persons have come 10 think como
that In milk forms scum when it is
boiled is present in cheese when IL
forms crust which browns when used
This way. When this happens IL be
comes perfectly ind!gestible.
Cheese rightly cooked is far more
digestiblc than raw cheese. but cheese
wrongly cooked is perfectly indgesti
BILE and is just as good wasted, and
gives the digestive organs II heavy
Wort; 10 do.
great deal OF attention to cheese be
cause OF it's very high food value. There
are lessons for the cook In their
treruses' and one OF them Is that
cooled cheese. as a dish, should he
served In individual dishes
The Cheese Fondu.-Fondu means
melted. and a cheese fondu is melted
cheese mixed with eggs. butter and
milk. The cheese Is grated. the eggs
beaten, the milk added. and there may
hc no more butter than what is used
on the dish in which the whole Is baked
until the cheese Is melted. In the
country, where cheese so largely re.
places meat, this is cooked In little
brown dishes like fower-pot saucers
but usually glazed on the inside. The
cheese is merely pasty and partly dis,
solved when II Is hot and ready TO
eat. 1t Is a highly nutritious dish. Civ
ms energy for mountain climbing, but
Is not very good for people who are not
TAKING exercise.
Tho cheese soufie is only a variation
OF this. II is quite universally agreed
that this is more wholesome IL bread
crumbs are added. II is Il less con-
centratcd food. and 1t is also more
likely to be successfully cooked One
way 10 combine the ingredients Is to
soak slices OF bread In milk and beaten
eggs put them in a baking dish with
layer Of grated cheese over each layer
of bread and then pour the leftover
milk and eggs over the whole before
il goes into the oven. Bread baked
second time is wholesome; eggs re-
quIre but IA iow temperature to cook;
so This should he cooked gently, be-
cause OF this fact. as we'll as because
the cheese mast not be cooked till
stiff
Another way to cook cheese or to
make tondu. has been described as
follows by the originator. "a chemist:
Take u quarter of pound of grated
chee SO; add II to gill of milk in which
is dissolved as much bicarbonate OF
potash as will stand upon a.
penny piece "a little smaller than
lO-cent piece). Add seasonings Heat
this carefully until the cheese is com
pletely dissolved. Then beat up three
eggs yolks and whites together, and
ala them to this solution OF cheese.
stirring the whole. Now take shall
low metal or earthernware dish or
tray that will bear heating: put a little
butter on this and heat the butter till
ii frizzles. Then pour the mixture into
the tray and bake or fry it until II ls
nearly solidifed. A cheaper dish NAV
be made by increasing the proportion
of cheese
famous man has said that before
be knew this dish cheese was poison
TO MN. as it is to some people, but
cooked this way it was alike plea
ana "igestible. The bica rbonate Of pot
ASH was put In to neutralize any acid
present. some cheeses having go much
rs TO make them harsh.
American cheese is forbidden in acid
troubles. 1t Is hard to divide this
by grating. unless 1t is allowed to
dry first. but the driest crust NAV be
grated for cooking or for sprinkIinf,
over macaroni. rise. baked potato, etc
by stirring grated cheese into hot souna
or into any OF the starchy things when
they arc hot 1t is sufficiently cooked
or dissolved When these things are
baked with cheese those Of weak di-
Gestion should never eat tho crust.
which is cheese Converted into n