CHEESE DISHES.

Dominion, Volume 5, Issue 1431, 4 May 1912, Page 11

CHEESE DISHES.

SOME TJSEFtfL RECIPES. In spite of its great food value, cheese la still somewhat neglected among peoplo in general, being used rather as an accessory than an actual constituent part of a meal. This is doubtless due in a measure to the fact that it is difficult of digestion for soma people, but its comparative unpopularity is also to bo accounted for by tho want of enterprise shown in the manner of serving. : A plain, solid piece of cheeso does not form a particularly attractive entree, for example, yet, considering its high nutritive value (it is rich in fat and contans also at least as much—generally considerably more—proteid of flesh-forming material •as lean meat), it is certainly worth while considering how this particular article of food can be prepared so as to render it both digestible and attractive. Unquestionably cookery—proper cookery—can do this, as many continental cooks and housewives havo long known and proved, and by combining the cheese with other ingredients a savoury can bo produced which may quito well stand as the substantial course of a meal, even for those to. whom, raw cheese would prove digestively disastrous. Mattieu Williams, whoso "Chemistry of Cookery" has given so many valuable ■ hints to the preparers of our food, recommends that about Joz. of carbonate of potash should be used in tho cooking of lib. of cheese, or as much as will lay on a threepenny pieca to each 'loz., or a little more may bo used so long as its taste, a slightly bitter one, does not become apparent. This not only helps to render the cheeso soluble ami digestible, but also adds an important constituent which wos removed in solution in the whey when tho cheese was made. Cheese warmed in a little milk in which carbonate of potash has been dissolved, and stirred until it is itself dissolved mid converted, into a thick cream, is quito easily digested, and may either tw sewed immediately on hot toast, or form the foundation of a large number., of cheeso savouries which the practicifif cook will soon learn to evolvo lor herself. Macaroni or Spaghetti and Cheese.—(l) Boil -loz. of macaroni or spaghetti until tender (about twenty minutes), putting it into already boiling salted water. Melt loz. of butter in a stewpan, blend with it joz. of Hour, add half a pint of milk, and stir until the sauce is boiling. Put into this 2soz. of grated cheeso. ir well, add half a teaspoonful of made mustard,' tilt, and pepper, and the macaroni, with if lfkedi a little nutmeg and cayenne, and either servo as it is, or turn into a dish, sprinklo with brown breadcrumbs and a little grated cheese (this latter may be omitted and butter substituted for digestive reasons), nnd put into the oven for ten minutes. (2) Proceed exactly as in preceding recipe,' but add half a shallot, finely minced and fried, without browning, in a little butter, nnd use in place of the plain sauce in which tho milk has been flavoured by boiling in it an onion or shallot, a bunch of herbs, four or five peppercorns, half a bayleaf, and a blade of mace, or other flavourings as preferred, then strainiug. A tablespoonful of finely chopped ham or tongue may also be in- • eluded, or variety may bo given by using half tomato and half white sauce, and adding three mushrooms and a truffle, shredded, and cooking ten minutes longer. In these recipes spaghetti or even vermicelli is often preferred to macaroni as _. being less solid when cooked. Eisotto.—Wash andthoroughly dry Jib. of rice, and put it into a stewpan in

which a small onion, finely.chopped, has been browned, in 2oz. of butter: Stir or shake well over the fire.for eight or ten minutes. Add a small . tcaspoonful of Bait, a quarter, of a teaspoonful of pepper, and a little nutmeg. Cover with stock, and cook gently for about an honr, adding moro stock as it is absorbed, three or four pints being probably required in all, though this depends .on the rice; .or tomato sauce may be used in place of part of the stock, which will make a richer dish. When the rice is cooked, stir in 2oz. of grated cheese. Button mushrooms, finrly chopped, may also be added, if desired, when the. rice is: about half cooked, or a dessertspoonful of chopped parsley and herbs. Another alternative to these last is finely flaked, cooked smoked haddock, or, if not for a Lenten dish, shredded ham or tongue. Semolina and Chcesc.-Sprinklo 2oz. of pemolina into one pint of boiling milk, cook for fifteen minutes, stirring well, then add gradually loz. each of butter and grated cheese, half a teaspoonful of made mustard, salt, pepper, cayenne, and a sprinkle;-of nnhwi;. T"rn into-a buttered dish or into small cases or -lallop shells, sprinkle with breadcrnmus and tiny piece? of-butter (or grated cheese, with a caution to dyspeptics), and > rown in the oven.

Fish and Cheose.-M. Williams recommends a dish consisting of shredded cod or other white fish (boiled) mixed with grated cheese, breadcrumbs, ketchup, and any remains of oyster or other fish Fauce. this to bo sprinkled with crumbs and baked in n dish nr smaller conm.ncrs as In last recinc. He also advises tho addition of a little cheese dissolved '» 7111k (with carbonate of potash), ns Ascribed previously, to ordinary melted butter for a fish sauce. Cheese with Eggs in Various Forms.(1) Cheese Fondii: Melt loz. of butter In a stewpan, work in smoothly loz. of flour, and then n quarter of a pint of milk (containing carbonate nf potash preferably). Stir until it boils, then add im. of grated cheese, a little made mustard, ana salt and pepper, and continue stirring until flip cWw is thoroughly dissolved. Uol a little, then add two or three well-beaten egg«, and bake in a dish or cases in a moderate oven until it sets, and t-?rvo nt once. For a souffle, add tho yolks and whites separately, beating them well before the whites aro folden in. Another form, which is less concentrated, and therefore lighter and more digestible, is made by including finely grated breadcrumbs, omitting the flour. Boil the milk, pour it over the crumbs (a tablegnoonful to each tablcspoonfnl of grated cheese is a suitable proportion), then add tho other ingredients and bake as directed. In all these cases it is best to cook In small quantities, serving a complete fondu or souffle to each person. Chcoso Balls or Meringues.—Mix together 2oz. of grated cheese, salt, pepper, and cayenne- to taste, loz. of Hour, and tho woll-beatcn yolk of an egg. Whisk tho white to a stiff froth and add it

' lightly (or in place of tho flour and wholo egg uso the frothed whites of two eggs). Snape into small balls, or take up in teaspoonfuls, and drop intoa pan ot hot "smoking" fat (deep) and cook to a golden brown colour. Drain, and serve on a dish paper or folded serviette. Grated ellipse may be served with these. Cheese Fritters.—Mix together 2oz. ol grated cheese, 2oz. of Hour, a little mustard, salt, and pepper, two eggs, two tablespoonfuls of milk, and a piece o! yeast the size of a walnut. Set in a warm place for fifteen to twenty minutes to rise, then make into small fritters, ana cook and serve as in foregoing recipe. Cheeso and Tomatoos.-Cut the top oil some fair-sized tomatoes, take a of the pulp out of each, then set in a china ;or paper ramakir. ease. Mix the pulp with grated cheese, a .little fine breadcrumbs, salt, pepper, and cayenne, and fill !up the tomatoes with the < mixture. Sprinklo breadcrumbs on top, with a lew tiny pieces of butter, and bake in a fairly hot oven. , Cheese Paste for Sandwiches.—l his may bo varied in many ways by the addition of different constituents to the pounded cheese which forms the foundation, and the paste may be used cither as a filling for bread and butter sandwiches, or spread on the bread in place of butter, some form of chopped salcl being used as filling. I' or a plain potted cheese which can bo kept ready for use when required, cut up tho cheese, pound it in a mortar, season and flavour to taste with pepper, salt, a pinch of cayenne, and powdered mace or curry powder, and' make into a smooth paste with sherry or sauteme. For a richer paste use the yolk of one hard-boiled egg to 'loz. of cheese, and make into a paste with a dessertspoonful of tarragon vinegar and about two tablespoonfuls of salad oil, seasoning with pepper and salt. Other variations may bo introduced by using mushroom, tomato, or other sauce, or cream, to for mtlio paste. The plain variety will keep some time if pressed into pots and covered with melted, clarified butter, but the others should not be kept many days, the time depending on the weather and place of storage. . . —Sarah Palmer, in "The .Queen." A PARALLEL. Mrs. Fawcett, tho president of the National "Union of "Women's Suffrage Societies, 'and one of the most gontlo of women, voices the opinion of the moderate suffragists in a recent number of the London "Dailv News/' "What are we suffragists striving for: she says. "A natural recognition that the woman is as necessary to the successful building of a well-ordered State as she is necessary to the building up of a familv. Some uffragists, not a very numerous graup, have temporarily lost all faith in human honour, in human sense of justice, and are attempting to grasp by violence what should be yielded to the growing conviction that our demand is based on justice and common sense. Statesmen are the physicians of tho body politic. When things go wrong-when, for instance, women who aro by nature gentle and refined take to conduct which is condemned, and in my opinion justly condemned, as characterised by insonsate violence —these disorders -are of a social disease, to the cure of which statesmen should apply themselves. Force is no remedy. Statesman must seek the causes which produced the unrest in India; tho social and education status of largo masses of the population have

changed without being accompanied by a corresponding- change in their political status. In India, as Lord Morley said, the leaders of the unrest were striving for objects which wo ourselves had taught them were desirable objects, and unless we can somehow rcconcilo order with the satisfaction of those ideas and aspirations, the fault will not bo theirs; it will be ours; it will be tho breakdown of British statesmanship."

The writer rocs on to say that whan Lord Morley's Indian Bill was before Parliament, India was in a ferment, the lives of the Viceroy, Lord Minto, and his wife wero attempted, and Sir Curzon Wylio was murdered by an Indian fanatic in London. But Lord Morle.y advised the House of Lords not to be frightened away from prosecuting to their completion measures which they had deliberately advocated as necessary to produce a harmony in place of discord. It may be hoped, ! ' concludes Mrs. Fawcott, "that British statesmanship will ecu that similar reasoning applies to the present situation." PACE TREATMENT. There seems to be a widespread idea that Beauty Culture is a luxury which lies only within the reach of those who aro blessed with a superfluity of this world's goods. Mile. Rubinstein, the keenest and ablest Skin Specialist in Australasia, on being consulted on this point, unhesitatingly gave it as her opinion that the woman who can spend only J2l or £2 a year on her complexion may do an amazing amount of good for herself. Sho should firßt or all provide herself with a jar of Valaze, that marvellous skin food, which beautifies tho skin as no ordinary face croam has power to do. This removes freckles and spots, blotches, lines, pimples, end wrinkles, until tho complexion is soft, smooth, and flawless, and perfectly healthy. In jars, 4s. and 7s. She should noxt get a Jar of Novena Cerate, which is without doubt one of the finest skin cleansers (without the use of soap and water) in existence. It gives the skin a velvety softness, anl allajs all irritation. 2s, and Bs. Bd. To these preparations should be added Valaze Skin Tonic, which tones and braces tho skin, stimulating and nourish ing—a tonic in tho truest sense of tho word. Bs. 9d. Powder, of courso, very few women can do without. Mile. Rubinstein prondes the Valaze Powder for a greasy, evermoist skin, and the Novena Powdor for a normal and dry skin; 2s. Gd. each. In conjunction with Valaze Complexion Soap, 2s. 3d., should be used Voslcpasta, 35., and tho two invariably produce that smooth, supple, satiny skin tint is so noticeable in all 11110. Rubinstein's clients. All Valaze, preparations are obtainable from leading chemists, or direct, post free, from Maison Valaze, Brandon Street, Wtlli&etou,*