Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-07-29
Mrs. Wilson Serves
Parmesian Cheese
This Dish Is a Great FarOrite
With the Italidns-f Takes
the Place of Meat
MRS. NJ. 4. WILSON

MRS. NJ. 4. WILSON
rights p. served
DARMESIAN cheese, so dear to the
L heart of the cook who IS inter-
ested in turning out fine dishes. is ex-
cusively an italian product. Centu-
ries before the idea drifted into France
the Italian was serving n grated cheese
in his broth or soup. This serving OF
grated cheese became a habit In both
the peasants hut and the fine villa upon
the lakes or mountain sides: in fact,
the lowly working man Of sunny Italy
has always used cheese as his protein
food meat being both scarce and high
priced. Almost every home in the rural
communities had its flock Of milch goats
and from this milk came many of the
fine Italian Cheeses.
The domestic style Of Swiss cheese Is
the nearest in color and flavor to the
italian Parmeslan cheese. and II you
feel that you can afford this cheese
select n piece weighing about one and
r half pounds. cover with n piece OF
cheese cloth and stand in q warm. airy
place until the cheese dries out. and is
ns hard as rock, then crate on fine
crater and store in half pint jars that
can bc sealed airtght.
TO the thrifty housewife who likes
this style of cheese. select two pound
cut Of cream or store cheese and use in
place of the Swiss cheese. DO not at
tempt 70 crate this cheese until it is as
hard as n rock II It is soft in the
center you will spoil the style Of the
cheese.
Some suggestions for Using Parmeisan.
style Cheese
With vegetable or chicken soup. serve
little of the parmcsian-style cheese on
littl" butter plato.
Sprinkle grated cheese over tomato
salad. Use about one-half cup Of this
STYLE grated cheese over cooked vcgc-
! tables Add one half cup Of grated
! cheese to every cup of mayonnaise dress
! ing. One fourth to three fourth cup
! Of grated cheese Is used in making a
| blended cheese dressing from we'll
seasoned French dressing. Scrv" plain
boiled macaroni. with just sufficient
cream sauce 10 give it favor. then add
Three quarters cup Of grated cheese.
! One-hdf cup Of finely chopped green
| peppers.
and serve NJ once.
salads. In all dishes of baked vegc-
tables. small amount Of the grated
/ choose stirred into the sauce before the
vegetables are baked is, indeed, n splen-
did improvement.
Vegetable Redlgiano
! Place in large saucepan. containing
two quarts Of boiling water. six beets
/ and cook until tender; remove beets;
add ono quart Of boiling water. one
/ quart Of string beans, cut in inch pieces
and two punches of the green garden
onions cut in pieces; place b"ets under
running water to chill; remove the
skins and slice and return to the sauce
pan. with beans and onions. Mince one
half pound OF salt pork. fine, and
brown in skillet, adding two cloves of
garlic; when nicely brown return to the
saucepan containing the beets and
beans: add one half pound Of maca-
roni, broken in small pieces, and just
enough water to cook the macnroni.
adding, Il necessary. boiling water from
time to time Cook for forty minutes,
then add one small can OF thick tomato
PURGE. one and half cups OF grated
cheese. and bring at once to boiling
point, season with salt md pepper anr
serve.
italian Eggs
Mince very fine two bunches Of gar
den onions
Sir branches Of parsley,
One Glove Of garlic,
Four ounces Of fat salt pork.
Place the salt pork in skillet and
brown well add the minced herbs and
one half cup OF boiling water; cover
closely and steam until tender remove
the cover. Place in small bowl
Four eggs,
One half cup Of bread crunlbs,
Three quarters cup of milk,
One teaspoon Of salt,
One hat teaspoon of popricka.
Beat well to blend, turn over the
prepared herbs and cook ike for an
omelet. and when nearly cooked add
one half cup Of grated cheese and dust
thickly with papricka. Form in omelct
shape and turn on hot dish and garnish
with plain boiled macaroni. nicely sea
Soned with pepper and salt and three
fourths cup Of thick tomato puree.
italian Rarebit
Place in saucepan
One cup Of finely chopped onions,
Tuo green peppers chopped fine.
Cover with boiling water and cook
until tender, drain. Now place in
skillet one fourth cup OF olive oil and
add one Glove OF garlic, chopped in
tiny bits, the prepared herbs and toss
well to blend, add
Tro cups Of grated cheese,
one hat cup Of tomato PURGE,
TWO reH- beaten eggs.
Three -fOurths cup Of milk and five
tablespoons Of fine bread crumbs added
to the milk. just as it Is added 70 the
| ingredients In the skillet, stir well to
blend and cook for five minutes, season
well and just as you are about to turn
over thick slices Of toasted rye bread,
add three -fourths cup Of grated cheese
and dust thickly with papricks.