The Colorado statesman. [volume] (Denver, Colo.) 1895-1961, 1919-10-25
Cheese Fondue Means Splendid Supper Dish.

Cheese Fondue Means
prepared by the United States Depart
ment of Agriculture.)
In hot weather even hearty appe-
htes grow tired of meat. Cheese nat
urally suggests itself as substitute
since 1t is rich in the same kind OF
nutrients which meat supplies and is
material which can be used in a
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 nutritive value (particu-
larly it's high percentage of muscle
forming materially, because of the
ease with which it can be kept and
prepared Cor 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.
ounces of cheese ~ cups soft, stale
az cups of bread crumbs
fine or cut into 1 cup hot water
email niecesl 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 stin.
Pour into a buttered baking dish and
cook 80 minutes in moderate oven.
Serve at once.
The food value of this dish, made
with the above quantities, is almost
exactly the same as that of pound
of beef of average composition and
pound of potatoes combined.
Rice Fondue.
cup of boiled rice " teaspoon of salt
q tablespoons milk 1 teaspoon OF some
eggs commercial nh r
cup OF or Q s.luoe, VI ~
cheese naVorihs
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 a pound of beef of average compo-
sition.
Corn and Cheese SouffIe.
tablespoon of 1 cup of chopped
butter corn
TABLESPOON of cup of grated
chopped green cheese
pepper eggs ,
a. cnn of flour IA teaspoon of salt
cups of milk
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 stlfi1y
turn into a buttered baking dish ana
bake in a moderate oven 30 minutes
Made with SKINNED milk and with
out butter this dish has food value
slightly in excess of a pound OF beer
and pound of potatoes.
Tomato Rabbit.
2 TABLESPOONS of tablespoons Of
flour butter
1 cup of milk 1s teaspoon soua
nound cheese eggs, h thy
Y 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 ana
soda. Then add cheese, eggs and sea
soning. Serve on toasted whole-wheat
or graham bread.
Green Corn, Tomato and Cheese.
: 1 tablespoon of " cup OF tomato
butter PURGE
cheese / teaspoon salt
, u cun of canned n teaspoon OF pa
or grated fresh prika
corn ! Glove of garlic
rina ninento 4 slices of bread
Into the melted butter STIR the
cheese until 1t, too, has melted. Iheh
' add the corn and pimento, stir Tor
moment and add the egg yolks beaten
and mixed with the tomato juice ana
3. 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. Four the
mixture over the untoasted side OF
the bread and serve at once. A poacheu
(. egg is sometimes placed on top OF each
portion making q very nutritious COIL