The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-05-14

~ yet at the same time one that we
in America do not use as much as
those in other countries is cheese.
We use it principally with dishes an
gratin, this is, Of course, sprinkled with
cheese. In such dishes the sprinkling
should not be done till the cooking pro-
cess has been completed.
In cooking cheese care should be taken
not to burn it or even cook it thorough.
ly, for there are various digestive dis.
turbances which may arise from the
consumption Of burned or decomposed
fats.
Remember the old proverb: "Cheese
is good health-it digests everything
but ITSELF"
One of the best ways to make use Of
the food value Of cheese is to use 1t
on vegetables. Potatoes, cauliflower,
cabbage and all the various macaroni
products may all be baked with gen.
erous grating Of any sort Of mild cheese
applied before they 60 into the oven.
Soft Boiled Egss.
When soft cooking eggs allow one
pint of water for one egg and one.half
lpint extra for every additional egg
Have the water boiling to the cooker.
Draw the vessel to the side Of the
range. Put the eggs in swiftly, but
lightly, that they may not crack.
Use only utensile that has per.
fectly tight lid and see that it is put
on promptly and exactly.
The cooker may stand ON the edge
Of coal range, the shelf over . gas
range or on wooden table. Allow II
to remain covered from four and q
half to six minutes. Tho exact time
depends upon individual opinion as to
the degree Of firmness for jellied egg
and also upon tAs frsshasas e ~
original article.
italian Polenta.
Polenta is favorite dish with the
Italians. It is said to be very nourish.
ing. To make it take one pint Of well
cooked cornneal mush, add one table
spoonful Of butter, two tablespoonfuls
grated cheese and one beaten egg. Beat
for two minutes; then pour into IN
oiled bread pan and set away to cool.
When cold slice in half inch slices and
place in layers in buttered baking
dish, sprinkle each layer with grated
cheese, dot with bits of butter, or use
olive oil. Bake in slow oven till the
cheese melts and turns crisp and brown,
coating over the polenta.
Tomato Nince.
One peck green tomatoes, ground fine;
scald in own juice and let cool, then
scald in clear water, drain; add s pounds
Of sugar, tablespoonfuls salt, pounds
Of seeded chopped raisins, cup vine.
gar, juice Of 2 lemons, / tablespoon each
of cloves and allspice; boil well and seal
while hot. This is fine relish.
Tomato Catsup.
Cook one gallon Of choice ripe toma.
toes; strain them and cook again until
they become quite thick; about fifteen
minutes before taking up, put into them
a small level teaspoonful Of cayenne
pepper, one tablespoonful Of mustard
seed, half tablespoonful Of whole
cloves, one tablespoonful Of whole all.
spice, one of black pepper, tied all in q
thin muslin bag. At the same time add
one heaping tablespoonful of sugar, and
one teacupful Of best vinegar, and salt
to suit the taste. Seal up air tight in
bottles or jugs.
Chow Chow.
Chop fine one-half dozen onions, three
heads Of cabbage, one-fourth peck Of
ripe tomatoes, one-half peck Of green
tomatoes; add one pint Of salt and let 1t
stand over night. Drain and add one
pound Of brown sugar, one tablespoonful