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Show Iage 2B, Lakeside Review, November 211, 19150 T Melted Cheese, 'Racier Good Appetizer Its called Raclette and this is the season for it. The chilly weather of fall or winter is an ideal time to melt cheese for an appetizer or make a meal of it. bread. There are stories that this was a happy accident. Perhaps a peasant, who came in from the cold, set the plate of cheese near the fireplace where the heat of the flames melted it. Tired and hungry, he just scraped the melted cheese on his simple supper of potatoes, bread, pickles and onions. Another version has it that an in ventive genius in Valais, Switzerland decided to give a party for his entire family, including many cousins. He was not affluent so he would serve everyday fare: potatoes, pickles, onions, cheese and perhaps some white wine. However, he was a showman and would make a rituaf of the food. He Whether it was an accident or an Invention, no one really knows, but this peasant dish has suddenly become popular with gourmets. The word Raclette" derives from the French word racier, meaning to scrape. It refers to a hefty hunk of cheese broiled just long enough to melt the top inch or so. The diner then scrapes the cheese onto a plate trom which he spreads the melted cheese on boiled potatoes, sour pickles, whole small onions or a chunk of crusty French, Italian or sour dough bought two wheels of soft, creamy cheese, cut off the faces to expose the insides and placed them near the fireplace to melt. Then he scooped the cheese onto heated plates from which it was served with the humble accompaniments. As Raclettes fame grew, some entrepreneurs began to sell special stoves and ovens to melt the cheese. Some melt the whole piece which is then passed around to guests. Another model has individual skillets in which each guest melts his cheese under a dome that supplies heat to the top of the cheese. Prices for these different stoves vary from $60 to $100 depending upon the . model, but they may also be rented from gourmet shops. Even without a Raclette stove, you can enjoy this Swiss tradition by using a small oven, right at the table with your guests. If you dont have this small appliance already, you can purchase one for about a third of the cost of the traditional stove. Melt the cheese, then pass it around, letting each guest dip into the creamy cheese for a generous dab to place on his plate. Return the cheese to the oven for a second melting and continue until its used. Raclette may be used as an appetizer for a party, a main dish supper or a snack. Coo kitJ1 toast-and-bro- il Slaterville Community Commemorative Cook Book 1850-198- , 0 ADGHGR B.AUQDG has resumed! Pioneer Cookbook Naturally Good Pioneer Recipes And Other Favorites For The Past Hundred Years OVER 250 PAGES some are over 100 years old. All are family', pleasing dishes. ..as good os grandma used to make.. .This special book was created under the direction of Lorraine Livingood to mark 100 years of the Slaterville Cortv of recipes, She has joined our night shift. hair designs For fantastic to serve you week nights til 8 PM. well-traine- d SERVE A HOSPITALITY tray which consists of the following: clockwise, from the front, colby half moon slices on either side of gouda wedges, caraway cheese sticks, brick in rectangles, salami slices, cheddar cheese cubes with olives, cherry tomatoes, cheese spread, swiss cheese, rye bread and green onions. . FREE cookbook GRANDMA'S This cookbook is yours free with a deposit of $100 or more when you open a new savings or checking account at the Family Banks. 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