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Show JJf Dishes In Which Cheese M j III 'Play a Prominent Part !r a,' MOST every pood cook makesa t A'"' faa of her stock pot, and 'all 1 l lnc choicest pieces of moat. I fHk nnn-"v and bones left from I f. r,jiy uablo io toward its enrlch-I enrlch-I l These um'.lractive "left overs" 1 atco "t W liands a magical change I i nnpear later at table In the guise I Mtllclous soups and sauces. But how I ' rtjojjs avail themselves In another I "J ry direction of the advantages to li wound in the keeping of a cheese bot-1 bot-1 '. into which are grated odds and ends I l' vM3e to be used as seasoning and P iLnlshes for appetizing dishes! I; ht adding of the cheese bottle to the Jchen inventory is a hint well worth rLg Always grate the dry ends at I 4e for If left too long they becorno I Hrd'and useless. Put them in a large I fLhed, well corked bottle, and the &tst Is ready at a moment's notice r hen required. There are endless way3 of using ; ,"e(j cheese, Many soups are lm-V lm-V -reved by the addition of a sprinkling, Kndtbe flavor of caullilower Is helght- jatd if a little Is grated Into the white ; iiuce served with It. : cM boiled iotatoe3 may bo transit trans-it Jjrme-3 Into a delightful dish as follows: ! pot A layer of thinly sliced potatoes ii lr.to a fireproof dish, seastm with salt U ir.d a little cayenne and cover with a i ijtT of grated cheese. Add another I bver of potatoes, and so on until all are 1 skJ. Tour over all a cupful of while i unmade with a cupful of milk thick-I thick-I jted "with a tcaspoonful of Hour, a small P jj'ece of butter and one egg. Sprinkle Iht lop with breadcrumbs and bake in fce oven, for thirty minutes. ' Some overcautious housewife may cx- iiltn, "A cheese bottle would be of no mthly use In our house, for we all ! ihlnk cheese awfully unwholesome." , '0-5,-( rny dear madam, have you ever Hopped to consider that a little cheese '. j a good thing, but, like other good j ftlnrs. may be abused by excessive 1M? Even !n dlchcs where It Is the ! frlnclpal Ingredient cheese may be , Mde as dlscstible as ateak by the ad-I ad-I litlon of a little bicarbonate of soda. 1 In a number of homes Welsh rabbit ! cr perhaps a cheese souffle constitutes j a entire chei-se culinary repertory. A-' a matter of fact, dishes In which II', Uhs dairy product llgures prominently tre numerous and appetizing. I. It nny if the recipes here given be v' Uled R-.icccssfully by the most antl- cheese dyspeptic I am sure thc objection objec-tion on the score of umvholcsomeness will foe lost, barring probably thc Welsh rabbit oaten late at night. Cheese pat- ennc. Put the milk nnd water over tho fire In a saucep in. and when It bolls add the butter. When It has melted thoroughly stir In the flour, taking care ties aro the nicest kind of llttlo dainties for luncheon and can be made quickly when ono want3 an entree to help out a simple midday meal for an unexpected guest. All that is necessary to fashion them Is to cut some rounds of bread about two inches thick. With a small cutter remove a round an Inch In depth from tho middle, which will leave a little lit-tle case. Fry both the case and thc centerpiece In deep lard until a golden brown, then drain on brown paper. When tlmo is a consideration the case may be brushed with melted butter but-ter and browned in a quick oven. When ready to serve fill with this mixture: Boll half a cupful of water and two tea-spoonfuls tea-spoonfuls of butter and add to it four ounces of grated cheese, seasoning with a pinch of cayenne pepper. Stand the saucepan in boiling water and stir In the beaten yolk of an egg and half a cupful of fine breadcrumbs. Fill the bread cases, put on as a cover the round piece cut from the center of tho bread circle and servo piping hot. Cheese algrcts are toothsome, but are a little more difficult to make or at least are not to be relied upon In a culinary cu-linary hurry. The Ingredients aro an ounce of butter, three ounces of sifted flour, one ounce of grated cheese, a glassful of milk and vater mixed, thn yolks of three eggs, the white of one egg and a seasoning of salt and cay- Ufc : that It does not get lumpy. JRemovc r.e pan from the stove and stir In the yolks of the eggs, one at a time, beating constantly, con-stantly, then add the cheese and seasoning. sea-soning. Finally stir in lightly tho whipped whip-ped whites of the eggs and leave the preparation until it cools a little. Now have at hand a pot of boiling fat, and into It drop little balls of the cooled mixture. Fry until a nice crispy brown and drain on butchers' paper. Grated cheese may be handed with thc aigrets. Nothing improvc-3 certain kinds of coup more than cheese balls, and the same batter used for the aigrets will do beautifully for these noodles, the only difference being In the size of the balls, which must be no larger than a good sized pea, for they swell out In the cooking. Cheese bouchees, when a flaky puff paste is made at home or patty cases done to a turn arc purchased and filled with thc following cream, aro simply delicious. For thc filling make a smooth white sauce, using. If possible, a little white stock and thin cream. "If tills filling is thought too rich, an excellent substitute may e muae wm one uup-ful uup-ful of milk, a level tcaspoonful of flour and an ounce of butler boiled together until smooth and thick. Season with salt and paprika. Stand the saucepan 'containing tho sauce In another of boiling water and stir in four ounces of gruyere cheese sliced very thin. Continue stirring until the cheeso Is melted and the whole well blended. Then fill the pastry cases and serve very hot. Cheese straws are served at most dinners din-ners ahd, of course, may be bought, but their freshness Is Insured If made at home, and the process Is a simple matter. mat-ter. Take two ounces of butter, two of extra good flour, two ounces of par-mesan par-mesan cheese and the usual seasoning of salt and cayenne. Rub the butter and cheese well Into tho flour, add the seasoning and sufficient yolk of egg to make thc whole Into a stiff paste. Roll out thin and cut In strips half an Inch wide and about four or five Inches long. Cut also some rings of the paste. Lay them on a sheet of paper and bake In tho oven five or ten minutes until they W-d become a nice golden color. When cold arrange In little bundles, sticking three or four straws through each ring. The straws are certainly nicer when perfectly fresh, but will keep for some time In an air tight tin box. A little more elaborate than cheese straws are cheese stars. For these use three ounces of cheese gruyere or Cheddar an ounce of butter, four tea-spoonfuln tea-spoonfuln of water, an ounce of 1ne flour ana two eggs. Place the ensese, sliced fine, lri a saucepan, and when It has melted add the butter and water and stir until the mixture Is w 11 blended. Sift In the flour carefully. The consistency con-sistency should be a stiff paste, and flour must be added at discretion. Beat In the yolks of tho egg3 ono nt a time and drop the mixture from a teaspoon In small lumps on a buttered baking pan and bake until they begin to color. Meanwhile beat thc whites of the eggs very stiffly and season with salt and cayenne. When the cheese mixture Is baked take It from the oven and with a pastry bag and tube coat each ftttle bit of cheese with the meringue. Rftturn them to the least hot place In the oven until the meringue Is firm. The pastry pipe used may be plain, star or rose shaped, as desired. Those who aro fond of Welsh rabbit made in a chafing dish, but think it makes their dreams too exciting, should try the following recipe, which Is a good substitute and is often called "monkey." Soak a cupful of breadcrumbs In -a cupful of milk and melt a cupful of cheeso In a chafing dish. When It has melted add to it the soaked Dread-crumbs Dread-crumbs and stir until all are hot and well mixed. Then stand tho chafer in the hot water pan, which should be partly full of boiling water. Add a beaten egg, a tablcspoonful of Worcestershire Worces-tershire sauce and a pinch of cayenne. This cheese dish is a great favorite at Impromptu supper parties. GRACE GRISCOM. |