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Press, Volume LXXXVIII, Issue 26832, 10 September 1952, Page 3

ftfre Recipes CHEESE DISHCS CHEESE STRAWS: 4-o». flour; salt uM cayenne pepper ; 1-ox. margarine ; 2—6-oa. grated CHESDALE CHEESE: 1 egg yolk; a little water. Sieve the flour and aae> ■onings and rub in the fat; add the CHESDALE. and mix with the egg yolk and a little water to give a ■tiff dough. Knead. lightly and roll out thinly, cut into a rectangular shape and divide into narrow strips. Bake in a hot oven (425” F.) until lightly coloured—about 7 minutes. CHEESE AND ONION PIE: «-o«. shortcrust pastry; 2 medium-sized parboiled onions; 1 tablespoonful seimoned flour; 3—4-ox. grated CHESDALE CHEESE; 1 tablespoonfuls milk. Divide the pastry in half and roll out one part to cover a beatproof plate. Slice the onions finely, dip into seasoned flour, place on the pastry and add the CHESDALE and milk. Cover the pie with the rest of the pastry, cut into strips and work lattice-fashion over the top. Bake in a hot oven (425° F.) for about 40 minutes. Alternatively, mix the onions with a little white sauce, wellflavoured with cheese, sprinkle with grated CHESDALE and finish as above. CHEESE PUDDING: 6—B slices bread and butter; 2 eggs: salt afid pepper; 5—4-oa. grated CHESDALE CHEESE; 1 pint milk; 1-oz. fresh breadcrumbs. Cut the slices of bread into neat pieces and put into a pie dish. Break the eggs into a basin, add salt and 'pepper, beat well and add most of the grated CHESDALE. Stir in them milk and pour over the bread and butter in the pie dish; allow to soak for about 15 minutes. Mix the remainder of cheese with the breadcrumbs and sprinkle over top of pudding, then bake in a moderate oven (850’ F.) for about 80—40 minutes or until the custard has set. ITALIAN RAGOUT: 1 onion; 1-lb. tomatoes ; 1 11-oz. tin CREST Spaghetti; 4-oa. grated CHESDALE CHEESE: salt and pepper. Slice the onion thinly, slice the toms toes. Separate sauce from CREST Spaghetti. Put alternate layers of the vegetables, spaghetti and CHESDALE into a casserole, season well and add the tomato sauce saved from spaghetti. Simmer gently, on top of the stove or in the oven, for 45 minutes. CHEESE DARTOIS: 4-os. fiuzy pew: 1 egg: 2-oz. finely grated CHESDALE CHEESE; salt, pspper and cayenne pepper ; 1-oz. butter or margarine. Roll the pastry out thinly and divide it portions. Beat the egg and add the cheese and seasonings; add the melted fat. ana spread the mixture over one half of tne pastry. Damp the edges end place the other piece of pastry on top, press the edges well together and across «nto Btr , ps. Bake in a hot oven (450 F.l for minutes, until the pastry is Divide into fingers and serve ’cHSSDAjX XS2, or” CHESDALE. I tablespoons tomato soup (just a. it . from tin) and 2 half die- of baeon. PUce I under broiler, turned >ow until cheese I k melt*. Makes 6 open face sandwiches.