Cheyenne record., 1919-10-23

Cheese Fondue Means
prepared by the United States Depart
ment of Agriculture.l
In hot weather even hearty appe-
htes grow tired of meat. Cheese nat
orally suggests itself as 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
difficult to digest, but extensive inves-
legations have been carried on in the
department of agriculture, the results
of which show that cheese, properly
prepared and used, is not general
cause of trouble.
From the standpoint of the house
keeper cheese is of Importance be-
cause of its nutrittve value (particu-
larly its high percentage of muscle
forming materially, because of the
ease with which it can be kept and
prepared for the table, and because of
its appetizing flavor and the great va
riety of ways In which it can be
served.
In substituting cheese for meat spe-
cial 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.
s ounces of cheese ~ cups soft. stale
Qh cups of bread crumbs
cheese grated eggs
fine or cut into ! cup hot water
small pieces) n 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 buttered baking dish and
cook 80 minutes in a moderate oven.
Serve at once.
The food value of this dish, made
with the above quantities., is almost
exactly the same as that of a pound
of beef of average composition and a
pound of potatoes combined.
Rice Fondue.
1 cup of boiled rice " teaspoon of salt
2 tablespoons milk 1 teaspoon of some
eggs commercial meat
l cup of grated sauce. or similar
cheese fiavoring
Heat the rice in the milk, add the
other ingredients. and cook slowly un-
til the cheese is melted. Serve on
crackers or toast.
The food value Is not far from that
of a pound of beef Of average compo-
sItion.
Corn and Cheese soutfle.
/ tablespoon of 1 cup of chopped
butter corn
tablespoon of cup of crate d
chopped green cheese
\ cup Of flour " teaspoon OF salt
cups of milk
Melt the butter and cook the pepper
thoroughly In it. Make sauce out of
the -four, milk and cheese; add the
corn, cheese, yolks and seasoning; cut
and fold in the whites beaten stiffly
turn into a buttered baking dish and
bake in moderate oven 80 minutes.
Made with skinned milk and with
out butter this dish has food value
OSSA
and pound Of potatoes.
Tomato Rabbit.
2 tablespoons Of tablespoons Of
flour butter
1 cup Of milk " teaspoon soda
l pound cheese eggs. III h t
x cup Of stewed beaten
and strained to- Salt, mustard. cay
matoes enne pepper
Cook the butter and the flour to-
gether, add the milk, and as soon as
the mixture thickens add tomatoes and
soda. Then add cheese, eggs and sea.
soning. Serve on toasted whole-wheat
or graham bread.
Green Corn, Tomato and Cheese.
tablespoon of u cup Of tomato
cups, s.D. of grated 2 sss ss,.ssa ss,n' sal,
X cup of canned " teaspoon Of pa.
corn 1 Glove of garlic
/ ripe pimento : slices OF bread
Into the melted butter stir the
cheese until it. too. has melted. Then
add the corn and pimento. stir for a
moment and add the egg yOlks 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 its untoasted side
with the garlic cut in 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 very nutritious COM
bination.
Cheese and Maearoni Loaf.
u cup of mac aronL cup of soft bread
broken into small crumbs
pieces teaspoon each OF