Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-12-27
Some Tasty Cheese Dishes
For Variety in Wintertime
Combinations of All Sorts Are Available for the
Family Which Seeks to Combine Nutrtive
Value With Other Qualities.

may be placed together again while the
sandwich is being filled and the filling
may be sliced through with a sharp
knife.
To vary these sandwiches, the cottage
cheese may be used with tomato, let
tuce and mayonnaise dressing, or thinly
sliced cold ham spread with mustard,
lettuce and mayonnaiSe, or sliced tart
apple, nuts, lettuce and mayonnaiSe, or
sliced orange, watercreSS and mayon-
naise, or sliced Spanish onion, pimento,
lettuce and mayonnaiSe, or two tiny
strips Of bacon, lettuce and mayonnaise,
or cucumber, green pepper, pimento,
lettuce and mayonnaiSe. Sweet sand
witches may be made with layers of
cottage cheese and marmalade, or a
paste made of dried fruits. For these
the bread need not be toasted and the
lettuce and mayonnaise should not be
used. These sandwiches may be served
as the main dish Of a light luncheon or
supper. with cream soup, tea or coffee
and dessert.
Neufchatel and Cream.
Neufchatel and cream cheeses are
suitable in any course of a meal. They
may be part Of the appetizer at the be-
ginning of dinner, or a part of the
between. Because they are soft in
texture, mild in flavor, and nodded into
an attractive form, they can be served
quickly and easily. A good way Is with
toasted bread or crackers and jam, mar
malade, or sour relish, for contrast in
flavor, or either Of these cheeses may be
combined with fruit and vegetables in
many ways for salads and sandwiches.
Sharper favored, harder cheeses are
better RI
cheeses are best served simply.
You can serve Neufchatel or cream
cheese with crisp crackers, thin dry
slices of oven-toaSted bread, or biscuit,
and tart vegetable relish or fruit pre-
serves. For an appetizer at the begin
ming Of the meal, a sour relish is usual
ly preferred. If the cheese and crackers
are for dessert, accompany them with
sweet jam, marmalade, preserves, or
jelly. Ginger pears, preserved ginger
root, orange marmalade, or apricot and
pineapple jam, combine especially we'll
with the cheese flavor. Arrange the
crackers, cheese and whatever goes with
1t attractively in the dish, or put the
preserves, jelly or relish in the center of
a large plate, cut the cheese into pieces
and arrange them around the preserves
and place the crackers around the out
side.
Several of the combinations Of cheese
with chopped peppers, onions and other
highly favored foods can be used on
toasted crackers as appetiZerS at a
meal or for afternoon tea.
Many mixtures of Neufchatel or cream
cheese with vegetables or fruits and
SeaSoningS may be used as spreads for
sandwiches or served in salads in the
form Of balls or various other attractive
forms. Some of these mixtures also
make excellent frozen salads, which are
made by putting the mixture into mold,
packing in ice and salt, and allowing
to remain for several hours. The frozen
salad Is then sliced, placed on crisp let
tuce and served at once.
Dried Fruit with Cheese.
Split some cooked prunes, take out
the seeds, then stuff the cavities with
Neufchatel or cream cheese either plain
or mixed with chopped nuts. Serve on
lettuce with salad dressing. You can
stuff dates in the same way after they
have been split and the seeds removed.
Canned figs or cooked dried figs may
be split and used in the same way.
Wash some prunes, dates, raisinS or
dried figs or apricotS, and put them
through food chopper. using the fine
knife. Mix the ground fruit with about
twice as much cheese. Add a little
salt and chopped nuts If desired. Roll
into balls and use in salads or on
crackers or as filling for sandwiches.
Spread some slices of bread rather
thickly with Neufchatel or cream cheese
and on one slice put a layer Of jam or
jelly. Press the slices of bread to-
gether. These sandwiches are also good
toasted.
The final course at @ recent dinner
was soft cream cheese, with three tiny
moldS around 1t composed of caraway
seeds, paprika. and capers, respectively.
Served with soft toasted crackers 1t was
delicious.
To Keep Cheese Fresh.
If you use cheese frequently, get two
pounds at a time and CRATE 1t. Wrap
it in parafin paper and leave in a cool
place, then when you want some cheese
on salad, or for rice and cheese, or
for hot cheese sandwiches, the cheese
will be ready for instant use.
II cheese is kept in a cheese dish 1t
invariably gets moldy, and If 1t is kept
out gets dry, but If 1t is wrapped in
paraffin paper and then in slightly
dampened muslin 1t will do neither.
The paper protects the cheese from
dampneSs and the muslin protects 1t
from dryness. 1t will keep quite fresh
for weeks in this way. The muslin must
be dampened occasionally.