OCR Text |
Show The KITC Western Newspaper Unlou.) AH nature Is but art unknown to thee: All chance direction, which thou canst not see; All discord, harmony not understood under-stood ; All partial evil, universal good; And spite of pride, In erring reason's rea-son's spite, One truth ia clear, whatever ia, la right. Alexander Pope. CHEESE DISHES Cheese Is one of our most valuable foods, Is rich In nourishment, has al- 18 most no waste, so when one buys a pound of cheese a pound may be eateu without waste. This Is not true of other protein foods. Meat has a large per cent of waste, so that cheese Is much mou economical, even when a higher price per pound. Cheese Is used for flavor and enrichment en-richment of such foods as rice, macaroni mac-aroni and bread. When eaten, If perfectly per-fectly masticated, there is no reason for Indigestion. It has been called hard to digest because It Is so often eaten after r. hearty meal; being very concentrated food, the consequence Is Indigestion; not the fault of the cheese at all. Welsh Rarebit. Cut one-half pound of American cheese into pieces In the top of a double boiler or chafing dish. Melt the cheese slowly; as It melts add one-fourth teaspoonful of salt and paprika, one-eighth teaspoonful of pepper, one-half tensponful of mustard. mus-tard. When melted stir In gradually one-half cupful of cold water and a teaspoonful of Worcestershire sauce. Cook until smooth and serve on salad crackers or crisp toast. Tomato Rarebit. Heat one pint of canned tomaLoes, add one teaspoonful teaspoon-ful each of salt nnd sugar, a dash of pepper and cayenne and one table-spoonful table-spoonful of chopped onion. When hot melt In it one-half pound of rich cheese cut into bits, adding it gradually, gradual-ly, while stirring constantly. When smooth, add one teaspoonful of butler, but-ler, one beaten egg. Serve on slices of hot toasted bread or crackers. Cheese Custard. Arrange slices of buttered bread In a baking dish. Take two eggs beaten lightly, add one pint of milk, salt and cayenne to season and pour over the bread after it has been thickly covered with minced cheese. Bake in a moderate oven until un-til it is puffy and light brown. Everyday Dishes. A pot roast when well cooked ia one of the most appetizing of dishes. Buy a four or five-pound piece of beef from the rump, round or chuck, wipe with a damp cloth to remove any line bones. Dredge with flour. add , seasonings aio put Into a kettle with three table-spoonfuls table-spoonfuls of sweet fat ; sear on all sides, turning carefully not to pierce the meat and lose the juices. Now add a few tablespoonfuls of wafer, just enough to steam and cook slowly slow-ly ; add a tablesponful or two at a time, as the water cooks away. Cook about three hours until the meat Is very tender. Adding a clove of garlic ' stuck with cloves, or an onion with cloves gives a fine flavor to the meat without being at all. objectionable to Ihe most particular. If desired, carrots, car-rots, string beans or other vegetables may be added to the roast. Beef a la Mods. Prepare a live-pound live-pound pot roast as above. Mix one teaspoonful of salt, one-eighth teaspoonful tea-spoonful of pepper, one tablespoonful of minced onion, the same of minced parsley, one teaspoonful of thyme and two bay leaves chopped tine. Cut one-fourth pound of salt pork Into thin strips and roll in the seasonings Cut gashes all over the meut one half Inch deep and Insert the seasoned strips of pork. Roll the roast In one, half cupful of vinegar and let stand over night or from early morning to luncheon. t nop rwo onions ami brown in one tuhlespnonful of fat. Put in the roast and brown on nil sides. Add five scraped carrots, two turnips cut into pieces and one can of tomatoes. Cover tightly and siai mer three hours. Baked Banana Steak. Take tn pounds cut from the top of the round one and one-half Inches thick. Split the steak through the center, leaving one side uncut, and lay open. Sprinkle Sprin-kle with salt nnd pepper. Cut three large bananas Into thick slices lengthwise length-wise and place on half of the steak; sprinkle with two tablespnnftils of sugar su-gar and three tablespoonfuls of water. wa-ter. Cover with the other half of the steak. Place strips of bacon, usin? six, across the top and skewer the two portions together. Put into a casserole and hake thirty to forty minutes. Oarnish with parsley. Hungarian Goulash. Peel and chop one dozen onions line, cook theai In one-half cupful of fat until brown. Cut three pounds of stew meat of beef Into pieces, moisten with n table-spoonful table-spoonful of water, add three tea-spoonfuls tea-spoonfuls of salt and paprika to make I t ho mixture pink about three-fourths of a tenspoonfitl. Cook In a casserole for two to three hours. |