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Show Ihe KITCHEN Kc.. l:i-J. western .Ne'vspaper Union.) In May time balmy breezes play Among the nodding treetops, ) And joyous songsters flit oetween The houghs wtlh merry roundelay! WHAT TO DO WITH CHEESE. With cheese the suggested eorapo-ultion eorapo-ultion of the moon and equally as high . . . in price, we have IfeS-jJ? the amounts used. At present' how" rfi'M ever, it is getting iV-iMM'mk 'back somewhat ' ksNpS to Its old price aSS--" and it will be more generally used. Cheese is a valuable food, being be-ing highly concentrated and with no waste. One needs to consume twice as much' beef, pound for pound, as cheese in order to have the same food value. Beef contains more iron than cheese, but this can be supplied by green vegetables. Cheese contains more lime than meat and much less is needed to make a satisfying meal. There are any number of combinations combina-tions with cheese which will take the place of meat and add an infinite variety va-riety to the menu. Wisconsin produces a large part of all . the cheese made ln the United States and the "buy at home" slogan should be kept in mind when marketing. market-ing. Imported cheeses are very popular, popu-lar, but at present nearly every variety va-riety is produced in the United States and in many cases of superior quality. The gastronomic delights of bread and cheese and kisses we have been taught are the sine qua non of living and though the sanitary board bars the latter we still have cheese and bread Willi which to worry alotig. The following fol-lowing dishes will help' in suggesting a few of the ways we- may use this delicious food: Cheese With Celery. Cook the coarser portions of celer.v cut In half-Inch pieces, or the root or celerlac may be used cut ln dice. Place a layer lay-er of celery in the bottom of a well-buttered well-buttered baking dish. Cover with grated or finely cut cheie, using as much or little as the occasion or supply sup-ply demands, then add a frtw spoonfuls spoon-fuls of a rich white sauce made of two tablespnonfuls each of butter and flour cooked together and one cupful of rich milk added; salt and pepper to taste. Repeat, having the white sauce on top, then sprinkle thickly with buttered but-tered crumbs and bake In a moderate oven until the crumbs are well browned. Serve from the dish. Once tried, this will be a cherished recipe. |