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Show iMlSliiffil i? XJ -iiT not Li 1 1 you are backed by 1 7 numbers. Walt not until you iV . . of an echo from the crowd. The fewer the voices on the side of truth, the more distinct and strong must be your wn. Charming. WORE CHEESE DISHES. As most people have grated cheese In the house, a cheese soup is one to depend on in time of emergency. Cream of Cheese Soup. Scald a 4juart of milk with two tablespoonfuls each of chopped onion and carrot and blade of mace. Melt a fourth of a -cup of butter, add two tablespoonfuls ;of flour and stir until well blended; (pour on gradually while stirring constantly con-stantly the hot milk. Bring to the 'boiling point and strain, reheat and add a half cup of grated cheese; stir until melted, season well and pour -over the well beaten yolks of two eggs. Cheese Sandwiches. Mix grated cheese with cream, paprika and salt, and spread on thin slices of bread cut In rounds; put together as sandwiches. sand-wiches. Saute in a little butter, turning turn-ing until both sides are brown. Serve with a salad course. Cheese Omelet. Beat four eggs lightly, add a fourth of a teaspoon of salt and a dash of cayenne. Melt one and a fourth tablespoonfuls of butter In an omelet pan, pour in the mixture and cook without stirring until firm. Loosen from the pan, roll and sprinkle with two tablespoonfuls of grated cheese. Those who have never prepared -tnilk toast, making a rich white sauce, dipping the edge of the bread and spreading with butter before pouring on the sauce and then sprinkling a generous quantity of cheese over the toast, put in the oven to melt the cheese before serving, have something coming in the way of good eating. When a cheese course is served, cheese croquettes are quite the thing. Melt three tablespoonfuls of butter, add a fourth of a cup of flour and stir until well blended, then pour on gradually, grad-ually, stirring constantly, two-thirds of cup of milk. Bring to the boiling point and add the unbeaten yolks of two eggs; mix well and add a half cup of grated Gruyere cheese. As soon as the cheese is melted, take from the fire and fold in a cup of mild cheese cut in very small cubes. Season with salt and pepper, spread In a shallow' pan and cool. When ready to shape into croquettes, turn on a board, shape, dip in egg and crumbs and fry in deep fat. Ul il "V"- "LHIi!! ia-' n 't a. "I ifPlfi I J O MATTER how beautiful the 3 house, oi how exquisite the furnishings, if pure air does not circulate in every room, the family suiters. MEAT SUBSTITUTES. Beans of different kinds are rich rfoods and may be mcde into most palatable pal-atable dishes. Soak a pint of lima beans over night in cold water to cover. Drain and cook in boiling salted salt-ed water until soft. Again drain and dry in a towel, then saute in butter until brown. Turn into a hot serving llsh and pour over one and a half cups of tomato sauce: Cook a quart can of tomatoes with two slices ot jnion, eight pepper corns and a bit ot bay leaf fifteen minutes, then rub through a puree strainer, llelt three tablespoonfuls of butter, add three tablespoonfuls ta-blespoonfuls of flour and stir until well blended, then pour on gradually until well blended,' the tomato; bring to the boiling point, and if the tomatoes toma-toes are very acid add a pinch of oda. Season to taste. Egg3 in all combination are good for a hearty dish, and when combined with rice or macaroni are well bal-mced bal-mced food. Add five or six hard looked eggs, with a flavoring of cheese, to two cupfuls of cold cooked macaroni; -butter the baking dish and put the macaroni and egg in layers; idd sufficient white sauce and seasoning, season-ing, and cover with buttered crumbs ' and bake. A bit of onion juice improves im-proves the dish. Macaroni and cheese is another fa-rorite fa-rorite dish. Rice and cheese and Iresh mushrooms are most delicious. People are beginning to put more itudy on mushrooms and learn a few farieties on which they may depend, n the using of mushrooms "a little knowledge is a dangerous thing," "so e sure you're right, then go ahead." Creamed mushrooms in timbale tases or In the croustades, which are jo pretty made of bread, are another food dish to depend on. Nuts of all linda in salads and made in the form f a loaf with bread crumbs, egg and leasonings and baked, are most appetizing. |