The Waterbury Democrat., 1934-02-26
Sister Mar:yS
Kitchen
BY SISTER MARY
NEA Service. staff Writer


an excellent and comparatively
cheap source of protein.
In planning menus in which
cheese is to play a part as meat
substitute, keep in mind the neces-
sity of serving plenty of vegetables,
both raw and cooked. The dessert
should be simple and not rich in
fats. Apple or some other fruit tap
ioca pudding served with a liquid
sauce in place of cream offers
suggestion for dessert. OF course
there are innumerable other pud-
dings, hot cold and frozen that may
be chosen.
When cheese is to be cooked.
care must be taken that it Is not
overlooked. Over-cookinG OF
cheese makes it tough and splits
the fat, making it difficult to d.
gest. Cheese Is sufficiently cooked
when it is just melted. Consequent.
ly, when any part of q cheese dish
requires prolonged cooking. this
should be done before the cheese
Is added. In the case of cheese
sauce, be sure the sauce is thor
oughly cooked before adding the
cheese. Then the cheese Is mlted
in the hot sauce and the whole Is
blended in a smooth mixture with
out actually cooking the cheese.
Cheese Flavors Soup
The following menu will un-
doubtedly suggest other combina-
lions to you. Brown, rice croQuettes
| with cheese sauce, buttered green
beans, lettuce and tomato salad.
baked apple dumplings with lemon
sauce, milk, coffee.
The Italian custom of serving
grated cheese with soup has much
in it's favor. Potato, tomato and
spinach cream soups gain MUCK
nourishment If grated hard cheese
Is added when served or passed at
the table for each person to help
himself. The combination of fla
vors, cheese and these particular
vegetables, is appetizing. Cheese
must not be added to soup during
cooking.
There are many varieties of
cheese, both domestic and imported
and for classification purposes they
are conveniently divided into three
groups-hard,s semi and soft.
The hard American cheese made
| from whole milk contains most Of
the protein and fat and q large
part of the lime of the milk from
which 1t Is made. It's really con-
| centrated form of milk and has
great food value. This type of
cheese adds vitamins A and b to
the diet.
Use of Cottage Cheese
Cottage cheese is high in nutri-
! tive value but low in fat and vita
minis. Freshly soured milk Is de-
sirable for making cottage cheese
| Cottage cheese as well as the
other soft, so-called cream cheeses
are excellent in salads or with fresh
fruits. Carefully stewed dried fruits
combine we'll with cream cheese
| for a salad. AS sandwich filings,
combined with nuts or dried or pre-
served fruits. the soft cheese can
be used to advantage.
| Cheese fondue Is delicious
luncheon dish. Served with a
creamed vegetable and "a crisp sal
ad. a well balanced and most in
vitlng meal is forthcoming.
Cheese FOndue
One and one-half cups soft bread
crumbs, 2-3 cup milk, 1-2 cup
grated cheese, tablespoons butter,
l 1-2 teaspoon salt, 1-8 teaspoon
mustard, yolks 2 eggs, white 3
eggs.
Cook crumbs and milk until hot
and smooth, stirring constantly.
Add butter, salt. pepper and mus
tard and cheese. Cook and stir
until cheese is melted. Remove at
once from heat and add yolks of
eggs which have been beaten until
thick and lemon colored. Fold in
whites of eggs which have been
beaten until stiff and dry. Turn
into buttered baking dish and
bake 80 minutes in a moderate
ioven. When firm to the touch the
fondue is done. Serve at once. The
Temperature of the oven should be
$50 degrees F.
,TOmOrrow's Menu
| BREAKFAST: Tomato juice,
cereal, cream. scrambled eggs,
cornmeal mullins, milk, coffee.
| LUNCHEON: Cheese fondue
creamed caulihower, salad of let
ltuee and endive. Boston brown
bread, canned peas with cookies
milk. tea.
| DINNER: Filet of haddock, po-
ltatoes gu gratin, Drowned parsnips
salad of cottage cheese and chives
lrhubarb pudding, milk. coffee.
For copy Of Sister Mary's new
vOlue, $50 Desserts" send ten cents
to
SpeciaI Service Bureau
Roam sos, 4el Eighth Ave.
New York, N. y.
COTTAGE PUDDING