CHEESE HELPS OUT. AT ALL TIMES.

Auckland Star, Volume LXX, Issue 99, 29 April 1939, Page 17

CHEESE HELPS OUT. AT ALL TIMES.

Adorns Dinner Table, Tea Tray and Supper. At any time cheese mijrht fairly claim a higher rank tlisiu it enjoys in food lists. A product from which are obtained such important elements as calcium aiul phosphorus, which is rich in fats, in vitamin A and in proteins, it is hiph ill food value. Kvidence that it provides substantial enerjiv-fjivin-r nourishment lies in the fact that cheese, with lireail and wine, formed t lie diet of the French Army during the World War. Many an American soldier looked upon it with envy and when possible traded his own bully liccf for the Frenchman's ration. And, earlier, iii the )>uil«liii«r of our first subways, it was more often than not the food found in the luiich kits of Italian labourers. Dietitians hold that it is a mistake to think that cheese is indigestible. K.aten in moderate quantity, it is said to be as easily assimilable as meat or fish. Many Uses. The uses to which cheese may he put are practically limitless. Almost always it appears at those. intimate social liatlierinps where drinks of one kind and another are served. There are one or two tit-hits made with cheese which combine very well with such drinks as whisky sodas or dry cocktail*. One, very simple to make, consists of cultes of bread, an inch or more thick, dipped into a mixture of efrir and melted butter, then rolled in prated cheese and browned in the oven. Another is a mixture of crabmcat and cream cheese to which a spiced mustard has been adde<l. Cheese halls. «nod as appetisers or as an aecontjNiiiiment to soup, call for one cupful of Amercian cheese. prated: a quarter of a cupful of breadcrumbs. an epsr. and a little Worcester-hire sauce and salt. The epjr is serrated and the yolk mixed with the crumbs, cheese, salt and Worcestershire sauce. The white, lieaten until stiff, is then folded in. Small hits of the mixture are shaped into halls, dipped into more crumbs and fried. Delicious. Still another np]*>tiser is harder to execute, hut repays the effort because it is delicious and unusual. Tiny eases, made after anv pood cream-puff case recipe—and that is the difficult part for [ some cooks —are filled with Roquefort j I moistened with cream and flavoured ever j so slightly with parlk*. Xo matter | how many of these are made, t he demand always exceeds ihe supply. Horse-radisli may l>e substitute! for parlie. Nor need cheese merely accompany or dress the salad: it may itself form the salad. In the making of this salad a t:\blespoonful of selatine is dissolved in the usual way and two cupfuls of cottape cheese are blended with a haltcupful of creain and one half cupful of Roquefort: crumbled and all seasoned with salt and pepper. Tnto this mixture, when cool, the pelatine is heaten. and the whole i* poured into a ring mould and placed in the icebox until firm. With the salad a dressing of whipped cream and mayonnaise may tie served. Cheese is served as a hr«ikfast course liy the Sea nd in avians; in Fnpland it is passed after the sweet, and the French offer a delicious dessert of clieese with fruit. A Florida dessert favourite is cream cheese with guava jellv. and it is hard to lie lie ve that anv cheese could W better tlinn Oorgonzola accompanied by a large. red apple. To any dinner, cheese in whatever form a i ves that little extra appeal which sets that dinner apart from an ordinary meal. The cheese may 1m» simply added to the dinner or made a substantial, economical part of it. Cheese as a sulistitute for meat has lons l»een recognised. The unexpected use of cheese may change a familiar, ordinary flavour into a noveltv greatly to lio relished. A cupfill of prated cheese added to a fouregg omelet, scvviil with jam. brings a welcome ehange to "the Sunday morning breakfast.

Of course elieese is «*ood served at tea time. And late at ni.elit in tlie quiet period, when all labour i* done ftiul sleep l»eel;oiiin<r. what comfort. and what. pleasure to find, in ilie stealthy raid on the kitchen iee-box. cheese aloiij; with the l»eer!