Evening star., 1922-11-24
Health and Thrift in the Home
cheese added before they go into the

cheese added before they so into the
A little grated cheese added to an
omelet makes it appetizing and nour.
ishing. Put q lump Of butter and
the grated cheese In . saucepan ana
set II over the fire. As 1t begins to
melt. break the eggs over 1t and STIR
briskly until we'll scrambled. Sea-
son with salt and pepper and serve
hot.
A tasty dish of cheese may be made
this way: Line the bottom Of shal.
bread. sprinkle literally with grated
cheese and add salt and pepper to
taste. Mix three beaten eggs with
two and one-half cupfuls Of rich
milk. Pour this over the toast and
cheese and bake in a hot oven.
made by taking one-half q pound OF
cheese. one small green pepper, one
small onion. one-fourth of tea
spoonful of salt and putting all
through a food chopper. and then
making smooth with cream.
MacarOni and Cheese.
Housewives frequently overlook
macaroni when at market looking for
something that is nourishing, does
not cost much and is capable of be-
ing served in so many appetizing
uISICS, especially Will cuctSc
arc many foods that crowd into the
menu to the exclusion of macaroni
that cannot begin to compete with 1t
in food value. For instance. as COM
pared with the 1866 units Of fuel
value in macaroni, string beans have
175; cabbage. 121; celery. 6s: green
corn. 45s; lettuce. 72; onions. 1893;
toes. 303; spinach. 10s; squash. 102;
tomatoes. 103 and tuFniDS 1874
sure way to discover whether
macaroni Is genuine or not is to first
immerse 1t IN cool water. then soak
1t for about three hours before cook
ing. Just as you would dried beans
or peas. II the macaroni is genuine
neither splitting up nor running into
a starchy mush. for the tenacious
gluten in it holds the macaroni in
form. and the genuine article does
not cloud the water when soaked, nor
will the macarori when boiled run
together in soft, mushy. white mass.
After soaking the macaront, drain
off the water and place at once In a
roomy pot of rapidly boiling water.
and in about fifteen minutes OF cook
ing it is done. When d stem can be
gently separated by pressure OF
thumb and forefnger it is tender
enough.
Lovers Of macaroni and cheese
always welcome new method OF
serving It. Put on the fire ono cupful
of milk into which have been beaten
the yolks Of three eggs and one cup
full Of grated American cheese. one
tablespoonful OF butter, salt and
pepper. and a cupful OF boiled maca-
roni which has been cut into small
pieces. Stir tho mixture over the
fire until the cheese has melted, and
serve on hot buttered toast.
To Keep Cheese Fresh.
One Of the best ways of keeping
cheese fresh after 1t has been cut Is
to wrap 1t in a slightly damp cloth
and then in paper and keep in a cool
place. To dampen the cloth. sprinkle
it and then wiring 1t. so that 1t will
not be too damp. Paraffin paper may
be used in place OF the cloth. When
cheese is put in a covered dish the
air should never be entirely excluded.
II this Is done it molds more quickly
A friend to whom was given half
cheese by country relative discov-
cred satisfactory way of keeping 1t
fresh. She would cut off a pound at
a time. as her small family wished to
use it, and cover the fresh cut in the
large cheese with melted paraffin.
This could be peeled OFF easily and it
kept the cheese in perfect condition.
Crate all hard leftover pieces of
cheese and keep in q covered dish, to
be used later with macaroni, pota-
toes augratin, or any other dish
which will be improved by a sprink-
ling Of cheese.