Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-11-25
Cheese.
SuSOoSs
(By Hazel B. Stevens.)

Cheese.
(By Hazel B.stevens.)
At our house, In the event Of sudden
food emergency,-such ~ need for .
quick supper, hurry.up picnic plans, OF
the -uuexpected coming Of guests,-to
the query, "Wbat shall We f1x?" some
one of the family, unless some other
menu is obviously available, promptly
answers-"Cheese!'' And then We
laugh.
Or else somebody just goes down cellar
and gets the cheese, without saying any.
thing. Nobody ever bothers 10 ask,
aIs there cheesep' For there, prao-
ideally, always 10.
Now, / would not lead the reader to
think that, as family, We live on cheese
exclusively. Or even that we eat It
every day. Merely that It Is good old
standby to have on hand; and perhaps
not properly appreciated BY all cooks.
It may, on short notice, be converted
into any one of dozen appetizing con.
coctions. It may be the main Ingredient,
or very efficient auxiliary.
Personally, like to think that no one
could happen into our house ut any time
of the day or night, needing food, that
wecould not supply that need without
furry or embarrassment, and In way
that would not suggest . makeshiff,
within the briefest sort time limit.
Oae of the reasons why we might dare
make such boast, is the fat, comfort
ably adequate cheese below stairs. For
We buy q whole cheese at time, and
keep standing order with good fac
tory for the kind of fullcream cheese,
with "bite" to 1t, that We particularly
like. One cheese lasts rs three months
or over; 80, you see, We don't eat 1t
three times q day! A whole cheese
keeps perfectly we'll for the length of
time mentioned, II it is carefully wrap.
ped, and put In moderately cool place.
Where there is q tendency TO mold, the
cheese may be wiped off with cloth
wrung from vinegar, and may be wrap
ped In q towel slightly moistened with
vinegar.
1t is unnecessary to state that We get
better cheese, and cheaper, than If We
bought it pound by pound.
The other night an automobile load
of eeven accompanied US home-sll o.!
US Standardization ten O'Clock ct night.
We had been away in the canyon for ten
days, and the larder, consequently, was
"empty" of perishsbles. We served hot
cheese neutrality-suspicious. called
"Cheese Delights,"-fried golden
brown; along with spricot.pineapple
conserve and hot coffee. The bread We
had brought with Us. Counting the low
bowl of nasturtiums in the center OF the
table, could we by long planning have
thought up simple "golden" supper
that would have been prettier, or more
satisfyiDgP
To make the cheese sandwiches, press
sliced cheese firmly between slices OF
bread cut not too thin; and cut the sand
witches across either in the triangular OF
oblong shape. / fried them, this time,
in olive oil, since bad no butter. Lack.
ing either, l could have used good clear
bacon drippings.
Instead of the sandwiches, I might
have served rarebit on toast, or just
toasted cheese, or tomato-cheese wig.
GLE" Crackers would have gone as vel
as toast with the three above. Slices Of
stale bread, laid in a dripping pan and
covered with thin slices of cheese, and
with half a cup of milk poured into the
pau, makes a quick "Oven" dish, which
will be ready as soon az the cheese Il
melted. The milk soaks up into the
bread, rendering it the consistency oil
custard.
Given eggs, but not bread, should
have beaten up puffy omelets, and
sprinkled grated cheese generously over
the top of each before folded it, and
took it up. These. delioately brown,
served with tart red jelly, would have
been q delight to the eye and to the
palate. My rule is, beat whites and
yolks of eggs separately, not trying to
manage an omelet of more than three
eggs at a time. To the yolks, add q
tablespoonful of milk for each egg; and
fold the yolks lightly into the whites
The secrets of q successful omelet are.
To beat whites stiff, fold together light
", and get the omelet Immediately into
the hot creased griddle.
Or q Cheese Soufds:
2 tablespoonfuls butter
8 tablespoonfuls -four
IL cup scalded milk
IL teaspoonful salt
Few grains cayenne
IL cup grated cheese
Yolks 2 eggs
Whites 2 eggs
Melt butter, add -four, and when we'll
mixed, add scalded milk gradually.
Then add salt, cayenne and cheese, and
well-beaten yolks. Cook until thick.
Cut and fold In well-beaten whites and
cook over boiling water fifteen minutes,
without removing the cover during the
| fifteen minutes. Serve Immediately.
For a Welsh rarebt, there are many
good conventional rules. We are very
fond, too, of what an English cook called
the "original English" rarebit. 1t 10 no
| more than straight melted cheese, to
| which has been added little milk, and
extra salt just as it is taken up. Instead
of milk, or along with it, we often add a
tablespoonful of oatsup, or two of Chill
sauce. In the outdoors, or where the
odor is not Objectionable, onions may be
sliced thin and sauted In bacon drip.
pings; when the onions are cooked ten
der, add the cheese, and serve the dish
"a soon as the cheese is melted. This is
piquant.
Other possibilities for my "sudden
supper" granted few cans In the store
cupboard, would have been tomato
cheese salmon combination, cooked In
the frying pan with generous seasoning
of salt, pepper and butter. and thick
ened-not too dry-with bread crumbs.
So much for cheese as the complete
base of meal.
We make our own pimiepto cheese, at
a cost of not more than q fourth what
We pay by the small package amount;
comparison of ours with the commercial,
from the standpoint of either looks or
taste, is certainly not TO the detriment OF
ours. Take one large can of timed milk,
one small can of pimientos, chopped foe,
to one pound of cheese. Cook over hot
water in double boiler until the mix
ture thickens. Season with salt and
psprika, just before taking off; the
amount Of salt depends on the saltiness
of the original cheese, of course, and up
on taste.
This In itself Is good base for in
formal luncheOns. Thin bread and but
ter spread with It, and served with q
'green salad" 10 delicious. Or nuts and
nlupo or ANNA othar tort fruif ia1lv