Evening star., 1924-07-11
APPETIZING CHEESE DISHES

| which cheese fondu forms the main
dish, followed by a heavy salad with
! mayonnaise dressing and possibly a
| baked custard for dessert. Now,
| cheese fondu is meal in itself. 1t
| has cheese, eggs and bread crumbs
| and sometimes milk and butter in it's
| composition A custard is a very nu-
tritious dish, supplying in eggs, milk,
sugar and other things some protein.
carbohydrate and a small proportion
of fat. Then why serve custard as a
dessert with meal where sufficient
or more than sufficient food material
has already been eaten in the pre-
cedlnS courses, or why serve a cheese
dish and then follow with a meat or
, mixed salad. both courses supplying
the same kinds of food material. A
cheese fondu with crusty rolls and
coffee, followed by fruit salad, is
luncheon that will fill every need
and is delicious.
Various Cheese Dishes.
How to Make Cream Cheese-Many
people do not know how to make a
good cream cheese, which is the
foundation of so many good dishes.
The following rule has been tested:
Tie up pint of cream in d wet
cloth, stirring in ID teaspoonful of salt.
Hang it in cool, airy place for three
or four days to drain. Then turn it
into "a clean cloth, which must be
put into mold and under a weight
for about twenty-four hours longer.
when it will be ready to use.
Celery and Radishes Stuffed With
Cheese-Cut a bunch of celery into
two-inch pieces. Let it stand for a
while in ice water, then stuff with
one cream cheese whipped and mixed
with two pimentos, little celery
salt, paprika and mayonnaiSe dress
ing. This is delicious. Radishes may
be stuffed in this way by Scoopins
pimentos and cheese the part of the
radish which has been removed.
Eggs Stuffed With Cheese-Take
four fresh eggs and boil them for
eight minutes. Remove the shells
and cut the eggs in halves, removing
the yolks. Take the yolks and mix
with a cupful of grated cheese and
some good heavy mayonnaise, putting
the mixture back into the egg WHITES.
These are very nutritious, as both
eggs and cheese are rich in 1000
values.
Cheese Fritters-Melt one-fourth
cupful of butter, add one-fourth cup
full each of flour and cornstarch ana
| stir until well blended. Then pour
on gradually, while stirring con
| stantly. two cupfuls of milk. BRING
| to the boiling point and let simmer
| for three minutes, stirring constdLtis
Add the yolks of two eggs, hsntlS
| beaten. one-half a cupful OF grated
| cheese one-half teaspoonful OF
| salt and a little cayenne. Pour lnto
a buttered shallow pan and cool;
| Turn onto board and cut IN dlamo1o
| shapes. Place on platter sprInhis
| with one-fourth cupful OF
cheese and brown in moderate oven,
Cbeese-stuffed rigs.-MaSh cream
cbaese moisten with heavy cream
and season highly with sail az az
cayenne Then make INTO naiis
tbree-fourths inch in diameter. WASH
in each one and stuff with cheese
halls Serve as an accompaniment 10
5rassad lettuce or any light dinner
salad. u, q.
Walnut Cheese Dainty.-Work a
cream cheese until smooth. then sea
San Win half a teaspoonful of salt
and a few grains of paprlka. shape
in halls, roll in sifted cracker crumbs
fiatten. then place halves OF EngNsh
walnut meats opposite each oonea aod OF,
each piece. Pile on plate co'eleu
with a lace paper dolly.
cheese Dreams-Cut eight thin
slices Of white bread, removing the
crusts, and spread with butter. Place
thick slices of cheese between the
bread and fry in deep butter. Serve
with catsup
Hot Cheese Balls.-Mix half cup
full each of American cheese ana
Roouefort cheese and breadcrumos
with half a teaspoonful OF meat sauce
and one egg. MAKE lhlo bcito oAiN -
in deep fat Serve with the meat
course in small amounts.
Cheese Balls for Salads.-These can
be made from one cream cheese, Two
pimentos and half a dozen olives
chopped fine and mixed with a little
mayonnaise dressing and formed into
small balls.
Potato Balls and Cheese.-Take flve
large potatoes and cut with ball
cutter into small balls. Boil Tor
about half an hour, then drain off
all water and before serving cover
with grated cheese and decorate with
a little parsley. Serve hot.
To Keep Cheese Fresh.
If cheese is kept in cheese dish
it invariably gets moldy, and If 1t is
kept out it gets dry, but if it is wrap
ped in paraffin paper and then in
slightly dampened muslin it will do
neither. The paper protects the
cheese from dampness and the muslin
protects it from dryneSs. 1t will keep
quite fresh for weeks in this way.
The muslin must be dampened occa-
sionally.