| Show tin J i I I f Practical Suggestions About What to 11 I l TABLE r A If i E 1JJ t KiC1EN Eat and Menus How for to Four Prepare Days Food II f SUBSTITUTE FOR NEAT It i r I Clieesq One of the Most Wholesome I of Foods I I The cheese that wears tho dainty mold And meltii then butter in the mouth I And whoso consumption I ofcjs J graced fly such iilcnsanL aftertaste I I We possess In chcosb a cheap substitute for nuat but If it Is thus to hcuono nf value In inodesl md poor households IL Is i of the greatest Impoitunco what varieties of cheese urn bought with this und in lew Jl onccsi is 10 no naun oniy ior its iluvor ninl served as a savory adjunct to thl mr > nl Its riutritlvc v alue need not be considered of linpoi lance In fact the 1 IPSnutriment I IL furnishes tin bettor un ilur these coinllllnnii Hut when the c1 sin Is I to gel the most fur the money you pond > In the form of blood muscle and lirnln thoii wo should not pay for Ihivor I unless lit the same time wo secure thu pi oner amount of food value I The Anorlcan and Duljh cheeses arc i rccommondid to those who wish to have f a cheap teal nourishing substitute for 1 meat us they contain more nutriment I than thosanit quantity of Pnrmeasm HO I much used on account of Its flavor In stomachs Somo writers recommend the addition of a snall amount of ullcull In the solution of tho cheese to neutralize theso and render them less harmful harm-ful Vireo these cheeses arc eaten with vegetable salads they should bo digested l di-gested without difficulty The dlfilculty nt of digesting choepi 1 occurs only In the stomach safely through this stage It IB absorbed UK easily and completely us I meat The mode of cooking cheese known as fomlti Is ono that la exceedingly uavory and nutrition Ills of the nature ofa pudding and contains mill and eggs In the combination The dlsli Is I cheap convenient and ltoloHOine and used very extensively I abroad I CJIEESB FO = DU The trun orthodox fondu Is found In Switzerland and Is made as follows Allow 1 Al-low un egg for each person ndd a third of their weight In grated chccso and half their weight in butter Somo deem it an advantage to leave out some of the whites neat the eggs without separating separat-ing and nUll the cheese 11111 butter nnd iKaaonlng of salt ind pepper Cool until It thickens and pour It into a deep dish A little parsley may be added CHEESE SOUP Take ono and onehalf cups of flour one pint of rich mSlk or cream four ta liluspoonfuls of grated Parmesan cheese 1 with sifted brown bread crumbs place thin slices of ehcesa over this and then four eggs taking care not to break the latter cleat with salt and pepper then odd another layer nf grated cheese and cover with the browned mend crumbs Place a few lumps of butter on top and place the dish In tho oven until tin egg i are finite llrm but not hard servo as hot as possible STJROIirV CIIEESK r Put six 1 ounce of butter si ounces of Hour six ounces of grated Parmesan cheese and a clash of cayenne In a bowl anti rub together until smooth then I add tin yolks of three eggs and a tablespoou fill hC good cream and work all well together to-gether Roll this paste out cry thin cut Into strips about live Inches long place I In a baking shoot of tin and bake In a quick oven until light and dry Place on a folded napkin and serve t CHEESE PUFFS Put two tablcspoonfuls of butler and a cup of water In a launepan over I the IJrt1 Mix four lahlespoonfuls or flour and four of grated cheese half a teaspoonful of alt and a pinch of cayenne together and when the water bolls stir in thin mixture stirring rapidly all tho tlmo Cook three minuton and then remove from the fire to cool Vhcn cold acid two eggs one at a time and unbeaten Boat tho batter l via 1 Iwr tl t J4q < l A d i 10 f r i 1 7 lX t 7 t1 1 r 4r f Jtt 3R1 1Tr + s u i I J f 1 I t u t f 4 h I w tlt 1t r r t 1 Lt r r 11 r1 11 1 YWiJ 1 t I 1 t r i t > ir MI l 1 St 1 r s If vy r fi F a r Iu 1 + J y 1 yr rt 7 f s r y + S t1 tr r a s i fe f r 1 I f = I j IA Fri i I I f jJ v lt ri r p t Y I r ti4 i q f tl tt + t t1 I r 1 y fj o 1 rr4C i t f J S v t 1 t tJ Cl f t f Pk rl 1 YI aGt A r t p I 1 s7 b t f ti r 1 yz pr I t G fir I u I P 1 l Ts r 4 tr K u 1 4 l1 r1 st3 t a i a r y i LT I w i J h j tl 4 i r r r 11 w 1 rx 1 Y Tel 3PfI i L < y r r r X rt l r1 J ilri rxlt A C + a I t r tlrfr tJ a1 w t 4 x f r = r 1 r rr t s t wt t + r rr tJv r of ft t ra 1 I l 1 r p f t9 y r l 5 JI r 1 r Z I 1 r I 1 rJ tr Y a Jr ° rte C yJ i w you N1 J 1 r aY r + r F a l l r 1 r l tr a I li r f v It J 1 it JTr 4 t i + t E ti ft I a r r ri 4 I I I 1 I l P r l I I I T t w lr I 1 L I I i t 1 I to INTEniOR VIEW OP lOSITJIOERlEN COS STORE t ookeryj Stilton Is one of the popular cheeses also used In cookery but it con tains t no higher percentage than the American while It costs a very great deal more DI ESlBbll V OF CHEESE Delicate l stomachs always find cheese an element I of diet not easily disposed of This Is duo to the fat contained In the cheese this forms an In pervious coating which resists the action of the digestive juices on he I casein If it docs not prevent pre-vent their access entirely Cheese must he reduced to a state of line division first In the mouth by I thorough mastication I awl not swallowed In lumps Unless cheese Is rich enough to melt like butter In the mouth It seldom enters the stomach In suitable form for proper digestion di-gestion Dry hard cheese Is more easily pulverized than the soft and less liable to elude the teeth and Is I therefore thorn readily disposed of when it reaches the stomach Hard cheese should however be grated before Is eaten and the soft er kinds servo a 1 better purpose when they arc dissolved and mixed with other forms of food The practice of serving hard crisp crackers or wafers with the rich savory cheese has a better reason than custom to recommend It as the cracker crumbs assist In breaking up and I I separating the shccsc so that It In not swallowed in compact lumps As cheese undergoes the ripening pro cess a small percentage oi fatty acids Is produced and these are Irritating 1 weak and four of butter two eggs throe quarts of clear soup stock of broth and cayenne to taste Hub the butter lull flour together to-gether o to a paste add the cheese and milk or cream and seasoning set over hot water anQ stir until all is mixed to a smooth paste break in the two eggs mix quickly and thoroughly untIl cook two minutes longer then sot nAlde to cool hen cold roll Into halls about as large as walnuts Drop these In boiling watcl and cook gently about five minutes put them Into a soup tureen and pour tho boiling hot stock over them Serve with finely grated Parmesan cheese In separ ate dish CHEESE CANAPES Cut some slices of bread quarter of nn Inch thick trim on the crusts and then cut the slices Into strips out Inch wide and three inches long Fry thorn quickly In deep hot fat until they tho a delicate brown while hot sprinkle them with a little grated cheese cayenne pepper and salt Put them In the oven and serve as soon as the cheese Is melted Garnish with finely chopped parsley or shred a I fillet of anchovy and decorate the top of canapes with tint atrips I CHEESE PUDDING Take one cupful of ilnuly chopped cheese one cub of bread crumb onu cup of mill one egg one level tablespoOnful oC butler half a teaspoonful of salt and dry mustard mbccd and p u dash of cay enne Arrange tho cheese and bread crumbs In a baking dish In alternate lay ers Beat the egg and add to tho milk with season and pour over these dot the butter over the top Let the dish utand a few minutes to soften the bread then put 1 in a good oven and bako fifteen minute hot until the top is firm like a custard Srcve BAKED C11EESE OMELET Cut some strips of good rich cheese about a quarter of an Inch thick arrange them around the side of a buttered bak ing dMi and cover tho bottom of tho dish orously for five minutes Drop by lea spoonfuls J onto a buttered baking pan leaving considerable space between each puff as they Increase considerably I In bulk Rake In a moderately hot oven from twenty to twentylive minutes Serve hot |
