Belding banner. (Belding, Mich.) 1889-1918, 1918-02-06

the oatmeal as usual. Shortly before
serving, stir in the butter and add the
cheese, and stir until the cheese is
melted and thoroughly blended with
the cereal. The cheese should be mild
in flavor and soft in texture. The
proportion of cheese used may be in
creased if a more pronounced cheese
flavor is desired.
Nut and Cheese Roast.--One cup
full of grated cheese, one cupful of
chopped English walnuts, one cupful
of breadcrumbs, two tablespoonful of
chopped onion, one tablespoonful of
butter, juice of half a lemon, salt and
pepper. Cook the onion in the butter
and a little water until it is tender.
Mix the other ingredients and moisten
with water, using the water in which
the onion has been cooked. Pour in
to a shallow baking dish and brown in
the oven.
Cheese Biscuit.-Two cupfuls of
flour, four teaspoonfuls of baking
powder, two tablespoonfuls of lard or
butter, seven-eighths cupful of milk,
one-fourth teaspoonful of salt, grated
cheese sufficient to give desired flavor
Mix all the ingredients except the
cheese as for baking powder biscuits.
Roll thin, divide into two parts,
sprinkle one half with grated cheese,
lay the other half of the dough over
the cheese. Cut out with smaller cut
ter and bake.
Creamed Cheese and Eggs.-Three
hard-boiled eggs, one tablespoonful of
flour, one cupful of milk, one-half tea
spoonful of cayenne, one-fourth cup
full, or one ounce, of grated cheese,
four slices of toast. Make a thin
white sauce with the flour and milk
and seasonings. Add the cheese and
stir nutil melted. Chop the egg whites
and add them to the sauce. Pour over
the toast, force the yolks through a
potato ricer or strainer, and sprinkle
over the toast.
cupful of molssaes
Cheese Gingerbread.-One cup
full of molasses, one-half cupful of
sugar. four ounces of cheese, two cup
fuls of flour, one teaspoonful of soda,
two teaspoonfuls Of ginger, one-half
teaspoonful of salt, three-fourths cup
full Of water. Rub the cheese and
sugar together. Add the molasses.
Mix and sift the dry ingredients and
add. them to the cheese mixture alter
nately With the water.
Fish Instead of Meat
Picked MackereI.-Six mackerel,
two c'lpfuls of vinegar, four cloves,
four bay leaves, one teaspoonful of
whole white peppers, salt and flour.
nt.x int hac
been seasoned with salt. Roll up the
fillets and pack them into a fireproof
dish, putting the cloves, whole pep
pers and bay leaves among them. Mix
the vinegar with one cupful of water,
and pour over the fish. Cover and
cook slowly for three hours; it may be
necessary to add more vinegar and
water. Leave the fish until cold, then
remove the spice.
Shrimp Rissotto.-Peel and chop
one onion, then fry it in three table
spoonfuls of butter without allowing
it to brown; add one cupful and half
of rice and two cupfuls of stock; let
it boil UP, cover the rice with a but
tered paper and simmer it for half an
hour; add three tablespoonfuls of
grated cheese and mix well, turn il
out on a hot dish and decorate with
picked shrimps and parsley. Serve
with shrimp sauce.
Melt two tablespoonful of butter
in a saucepan, stir in three tablespoon
fuls of flour; add half a teaspoonful
of salt and quarter of teaspoonful
Of pepper; pour in one cupful and a
half of boiling water; boil five min
utes, stirring all the time, then add
two more tablespoonfuls of butter cut
in small pieces, yolk of one egg and
three-quarters of cupful of canned
or fresh-cooked shrimps.
Fish and Spaghetti Pie.-One pound
of cold cooked fish, half package of