The Birmingham age-herald., 1919-09-04
Delicious Cheese Dishes

In hot weather, even hearty appetites grow tired of meat. Cheese naturally suggests itself as a substitute, since 1t is rich in the same kind of nutrients which meat supplies and is a material which can be used in great variety of ways.
 Many people believe cheese to be diffi- cult to digest, but extensive investiga- tions have been carried on in the depart ment of agriculture, the results of which show that cheese, properly prepared and used, is not general cause of trouble
 From the standpoint of the housekeep- CT, cheese is of importance because of it's nuotritive value (particuarly its high percentage of muscle-forming materials) because of the ease with which it can be kept and prepared for the table, and because of it's appetizing flavor and the great variety of ways in which it can be served.
 1n substituting cheese for meat special pains should be taken to serve dishes which are relished by members of the Family. A number of recipes for dishes which contain cheese are given below:
 Cheese Fondue-1k cups soft, stale bread crumbs, ounces of cheese Q1a cups of cheese grated fine or cut into small pieces), 1 eggs, 1 cup hot water, F teaspoon salt.
 Mix the water, bread crumbs, salt and cheese; add the yolks, thoroughly beaten; into this mixture cut and fold the whites of eggs, beaten until stiff. Pour into a buttered baking dish and cook 90 minutes in moderate oven. Serve at once.
 The food value is not far from that of the above quantities. is almost exactly the same as that of pound of beef of average composition and pound of po- tatoes combined. / Rice Fondue-1 cup of boiled rice, 2 tablespoons of milk, eggs, l cup of grated cheese, F teaspoon of salt, tea spoon of some commercial meat sauce, or similar flavoring.
 Heat the rice in the milk, add the other ingredients, and cook slowly until the cheese is melted. Serve on crackers or toast.
 The fod value is not far from that of a pound of beef of average composition.
 Corn and Cheese, Souffle-1 tablespoon of butter, 1 tablespoon of chopped green pepper, A cup of flour, cups of milk, 1 cup of chopped corn, l cup of grated cheese, 8 eggs, 1a teaspoon of salt
 Melt the butter and cook the pepper thoroughly in it. Make a sauce out of the flour, milk and cheese; add the corn, cheese, yolks and seasoning; cut and fold in the whites beaten stiffly; turn into buttered baking dish and
 
 Made with skinned milk and without butter, this dish has food value slight ly in excess of pound of beef and a pound of potatoes.
 Tomato Rabbit-2 tablespoons of but ter, 9 tablespoons of flour, cup of milk, A cup of stewed and strained tomatoes. $ teaspoon soda, 1 pound of cheese, eggs, slightly beaten; salt, mustard, cay eEne pepper.
 Cook the butter and the flour together, add the milk, and as soon as the mixture thickens add tomatoes and soda. Then add cheese, eggs and seasoning. Serve on toasted whole wheat or graham bread.
 Green Corn, Tomato and Cheese! tablespoon of butter, ? cups of grated cheese, s4 cup of canned or grated fresh corn, ripe pinSnto, F cup of tomato puree, 2 egg yolks, 1 teaspoon salt. F teaspoon of paprika, l clove of garlic, slices of bread.
 Into the melted butter stir the cheese until it., ,tdo, is melted. Then add the corn and pinento, stir for a moment and add the egg yollzs beaten and mixed with the tomato juice and the salt and paprika. Have ready the bread toasted on one side and very lightly rubbed on it's untoasted side with the garlic cut ia two Pour the mixture over the untoasted side of the bread and serve at once. A poached egg is sometimes placed on top of each portion, making a very nu- tritious combination.