The Ward County independent. [volume] (Minot, Ward County, N.D.) 1902-1965, 1920-01-29

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 or
nutrients which meat supplies and Is
4 material which can be used IN q
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 it's nutritive value (particu-
iarly its high percentage of muscle
corning 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.
$ ounces of cheese ~ cups soft, stale
dh cups OF bread crumbs
ch eese grated I eggs
Ane or cut into 1 cup hot water
small pieces) u teaspoon SAT-
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 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 a
pound Of potatoes combined.
Rice Fondus.
cup Of boiled rice n teaspoon Of salt
: tablespoons milk 1 teaspoon Of some
4 eggs commercial meat
4 cup Of grated sauce, or similar
cheese favortng
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 souffle.
I tablespoon Of 4 cup of chopped
I sabie.poon Of e eup of Grated
chopped green cheese
pepper eggs
4 cup OF flour " teaspoon OF salt
z 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 stifly
turn into a buttered baking dish anC
bake in a moderate oven 80 minutes.
Made with skinned milk and with
ont butter this dish has food value
slightly in excess Of a pound Of beef
and pound Of potatoes.
Tomato rabbit.
2 tablespoons Of Tablespoons Of
flour butter
cup of milk u teaspoon soda
pound cheese 2 eggs. slig htly
4 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 al
the mixture thickens add tomatoes anG
soda. Theh add cheese, eggs and sea
soning. Serve on toasted whole-whea,
or graham bread.
Green Corn, Tomato and Cheese.
I tablespoon Of y cup Of tomato
; cups Of grated egg yolks
= cup OF canned A. teaspoon Of pa
or grated fresh prika
corn licloye of garlic
Il ripe pimento s4sslices Of bread
~, nto the melted butter stir the
chen e until it, too, has melted. Then
addTyA corn and pimento. stir for q
moment md add the egg yolks beaten
and mixed with the tomato juice and
the salt-anG 'aprika. 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 un,toasted side Of
tie bread and serve;at once. .Apoached
egg is sometimes placed: onstOp Of each
portion, making very nutritious com
@
Cheese and Maearona Leaf.
" .cup Of macaroni cup Of soft bread
hsoksn into small crumbs ,saanoon each q
spse :. ,nk chopped onion
tablespoon q ~
pu .nAAn teaspoon OF salt
chopped gresA hc cup - y
pepper - z 4. 3s-