Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-07-24
SOME TASTY CHEESE DISHES
GIVEN BY MRS. WILSON
b Vorous Helpful Suggestions and Recipes for Yarn
Summer Euenings-Baked Salmon and Rice Is
Wholesome and Tempting
by MRS. NJ. A. WILSON

'N|..4ttI ~ kAAstys AVS Ehs 's1DOa'
oopyrisht 1920 by Mrs NJ. A. Wilson.
All right reserved.
fHHEESE belongs to the protein group
~ which also includes eggs, fish, milk,
leEumcs and meats. and IL hardens In
lntense heat and thus becomes tough and
NEUTRALITY-SUSPICIOUS.. il is difficult to di.
Gest.
A low temperature, much below the
boiling point, will insure a tender: de-
licious, creamy rarebit. When cooking
4 with macarcni or other dishes use a
, moderate oven only. Sprinkle the
cheese between the layers Of the cooked
macaroni.
Cucumber and Cheese La Nita
Wash and pare four medium sized
cucumbers and then cut in small pieces.
Place In saucepan and cover with
: boiling water. Cook until tender and
then turn on a piece Of cheese cloth and
I squeeze to drain. Rub through sieve
70 remove the seeds and then mince
6ns
Too mediur- sized onions,
Onc green pepper.
Place three tablespoons Of shortening
{ IN frying pan and add the onions and
peppers. Cook slowly, taking care not
to brown. Now cut four tomatoes in
slices and dip in -four and brown
quickly. Lift to the baking dish and
sprinkle the tomatoes with grated
cheese, then with fine breadcrumbs,
Season and cover with cooked cucum-
bers and the prepared onions. Sprinkle
with one-half cup Of fine breadcrumbs
and one-h half cup of grated cheese.
Cover with top layer of fried tomatoes.
Place in moderate oven for twenty min
ntes.
Baked Salmon and Rice
Wash two thirds cup of rice and
cook slowly in three and three quarters
cups of boiling water until the rice Is
tender and water absorbed. Now season
with
One aud one halt teaspoons of salt,
One teaspoon of white pepper,
Three onions, minced fine,
One green pepper, minced fine.
Add one and one half cups of we'll
drained peas. Open a tall can of sal
mon, remove the skin and bones, break
into fakes and add
Too cups of cream sauce,
One teaspoon OF salt,
One-hait teaspoon OF rhite pepper,
One-hdt cup Of finely chopped pdrs.
lev.
Place layer Of the prepared rice in
the baking dish and dot with tiny dots
Of butter, then a layer of the salmon
raixture. Repeat until the dish is full,
having the rice on top. Bake in q hot
oven twenty-fve minutes and then
: sprinkle three tablespoons of grated
cheese on top. Return to the oven to
!. melt the cheese. Dust with paprika
q and serve in the following menu:
Chilled Cantaloupe
Baked Salmon and Rice
Steamed Squash Corn on Cob
", Tomato Salad
Sliced Peaches Coffee
Chocolate Cornstarct Pudding
Place in a saucepan
Too and ne-halt cups of milk,
One-hat cup Of cocoa,
4 Onc-ho:t cup of cornstGrch.
Stir to dissolve the starch and then
!. 1Rtnk to a boil and add
Tsoo- thirds cup of sugar,
One and one-hat cups of crushed
peackcs.
Cook slowly for five minutes and then
rinse custard cups with cold water,
pour in the custard and chill. Serve
with fruit whip or stewed peaches.
A simple old English cheese dish that
Is very attractive as a hot dish with
the evening meal during the warm days:
Toast six slices of bread and cut into
inch blocks. Shave one half pound Of
store or cheddar cheese. Place a laver
Of toast in the casserole dish and snrin
kle lightly with finely minced onion.
finely minced parsley and then a layer
OF cheese. Repeat until the dish is full,
having the toast on top. Now place in
mixing bowl
Too cups of milk,
y Three eggs,
Ono teaspoon of salt,