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Show The mcrm ( 9, 132S. Western Newspaper Union.) All nature Is but art unknown to tliee: All clinnca direction, which thou canst not see; All discord, harmony not understood under-stood ; All partial evil, universal pood; And spite of pride. In erring reason's rea-son's spite, One truth is clear, whatever Is, la right. Alexander Fope. CHEESE DISHES Cheese is ooe of our most valuable foods, is rich in nourishment, lias al- U1USL uJ MuaLvr, au when one buys a pound of cheese a pound may be eaten without waste. This is not true of other protein foods. Meat tuts a large per cent of waste, so that cheese is much uiou 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 la 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 teasponful 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 tomatoes, add one teaspoonful teaspoon-ful each of salt and 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 butter, but-ter, 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. 4 Everyday Dishes. A pot roast when well cooked Is 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 tine bones. Dredge with flour. add seasonings and 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 tablespoonfuis of water, 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 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 Mode. Prepare a tive-poutid tive-poutid pot roast as above. Mix one teaspoonful of salt, one-eighth tea spoonful of pepper, one tablespoonful of minced onion, the same of mim ed parsley, one teaspoonful of thyme and two bay leaves chopped fine. Cut one-fourth pound of salt pork Into thin strips nnd roll in the seasonings. Cut gashes all over the meat one half inch deep and Insert the seasoned strips of pork. Roll the roast In one-half one-half cupful of vinegar and let stand over nigh! or from early morning to luncheon. Chop two onions anil brown In one tahlespoouful of fm. 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 nier three hours. Baked Banana Steak. Take two pounds cut from the top of the round one and one-half Inches thick. S;ilit the steak through the center, leaving one side uncut, and lay open. .Sprinkle .Sprin-kle with salt and pepper. Cut three large bananas Into thick slices lengthwise length-wise and place on half of the steak; sprinkle with two tablesponfuls of sugar su-gar and three tablespoonfuis of water. wa-ter. Cover with the other half of the steak. Place strips of bacon, using six. across the top and skewer the two portions together. Put Into a casserole and bake thirty to forty minutes. Garnish with parsley. H-jngsrian Goulash. Peel and chop one dozen onions line, cook them In one-half cupful of fat until brown. Cut Ihree pounds of stew meat of beef into pieces, moisten with a table-spoonful table-spoonful of water, add three tea-spoonfuls tea-spoonfuls of salt nnd paprika to make the mixture pink about three-fourths of a teaspoonful. Cook In a casserole for two to three hours. |