Bogalusa enterprise and American. (Bogalusa, La.) 1918-19??, 1919-12-04


Cheese Fondue Means
prepared by the United States Depart
n1ent Of Agriculture.)
In hot weather even hearty appe-
tites grow tired of meat. Cheese nat
urally suggests itself as a substitute,
since it is rich in the same kind OF
nutrients which meat supplies and is
material which can be used q a
great variety of ways.
Many people believe cheese to De
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 nutritive 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.
6 ounces of cheese ~ cups soft, stale
az cups Of bread crumbs
cheese grated eggs
fine or cut into l cup hot water
small pieces) II 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 stitf.
Pour into a 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
pound of potatoes combined.
Rice Fondue.
/ cup Of boiled rice "A teaspoon of salt
2 tablespoons milk / teaspoon of some
4 eggs commercial meat
I cup of gra ed sauce, or similar
cheese havoring
Heat the rice in the milk, add the
other ingredients. and cook slowly I'M
til the cheese is melted. Serve on
crackers or toast.
The food value is not far from that
Of pound Of beef Of average compo-
sition.
Corn and Cheese souffTe.
tablespoon of / cup of chopped
tablespoon Of / cup of grated
chopped green cheese
pepper 8 eggs
Y cup of flour u teaspoon of salt
2 cups of milk
Melt the butter and cook the pepper
thoroughly in it. Make a sauce out of
the -four, milk and cheese; add the
corn, cheese, yolks and seasoning; cut
and fold in the whites beaten stif1y
turn into a Duttered baking dish anu
bake in a moderate oven 80 minutes.
Made with skinned milk and with
out butter this dish has a food value
slightly ir excess of pound of beef
and a pound of potatoes.
Tomato Rabbit.
2 tablespoons Of tablespoons Of
flour butter
! cup of n1ilk a teaspoon soda
pound cheese 2 eggs, sill thy
y cup of steWed beaten
and strained to- Salt, mustard, cay
matoes enne pepper
Cook tie 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 Il cup Of tomato
butter puree
cheese / teaspoon salt
Y cup of canned Y teaspoon of pa
or gratesl fresh prika
corn Glove of garlic
i ripe pint nto slices of bread
Into the melted butter stir the
cheese until it, too, has melted. Then
add the cern and pimento, stir for
moment ard 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 oUer the untoasted side of
the bread and serve at once. A poached
egg is sometimes placed on top of each
portion, making a very nutritious COM
bination.
cheeas and Macaroni Loaf.
= cup of n;acaront l cup of soft bread
broken into small crumbs
pieces 1 teaspoon each of