WEEK-END COOKING

Dominion, Volume 27, Issue 35, 4 November 1933, Page 15

WEEK-END COOKING

Ways With Cheese There arc few households where a nomeat meal is not on the menu for the day. Cheese and eggs are the most invaluable tilings in the store cupboard when planning three meals; both are nutritious and also economical. The best cheese for cooking is a piece which has been kept long enough to become hard, and is therefore easily grated. Where much cheese is used the housewife should grate a quantity (say four to eight ounces) once a week, and keep it in an airtight jar, not a tin, as this will save trouble for a meal which has to be hastily prepared. Grated cheese with all milk soups is a delicious and nutritious adjunct, but especially with celery soup, onion soup, macaroni, or rice soup made with milk. Grated cheese or cheese straws make all the difference between an insipid dish and a delicious one. Cheese Fillets—Take two fillets of whiting and lay them in a fireproof dish which has been well buttered, add a little milk, sprinkle them with pepper and salt, and cook them slowly in the oven until they are done. Then sprinkle the top with a good layer of grated cheese and a little chopped parsley; put the dish under the grill for about three minutes until the cbeese is brown. Cheese and Bread. — Butter a pie dish and cut two slices of stale bread rather thickly; cut this in quarters and fill the pie dijli neatly with one layer; beat a teacupiul of milk, season it with pepper and salt, and mix into it two tablespoonfuls of grated cheese.. When this mixture is boiling let it cool for a minute, and then beat in one egg; pour the mixture over the bread in the pie dish and cover it closely; let it stand for one or two hours, and then fry the bread in clear fat until it is a nice brown. This is a very savoury dish, and can be made without an egg if necessary. Rice and Cheese Croquettes.—Take a teacupful of cooked rice, aud beat into this two large tablespoonfuls of grated cheese, .pepper and salt, and a tablespoonful of cream or milk to mix. Spread the mixture on a plate, cut into triangular pieces, dip each of these in flour, egg and breadcrumb them, aud fry them in deep fat. Serve cheese sauce. Cheese Sauce. — Melt two tablespoonfuls of butter in a saucepan and stir in two tablespoonfuls of flour, and add very graduuly a breakfastcupful of milk, and V';heu the sauce is thick stir in two large tablespoonfuls of grated cheese, a pinch of dry mustard, pepper and salt. Virginian Macaroni.— Boil a breakfastcupful of macaroni until soft, drain it, and put half of the quantity in a buttered fireproof dish ; break over it a tablespoonful of butter, and sprinkle over three tablespoonfuls of grated cheese into which you have mixed a pinch of dry mustard and pepper and salt. Pour over this a breakfastcupful of white sauce, add the rest of the macaroni, and cover the dish with breadcrumbs. Bake in a hot oven until these are brown. Cheese Eggs.—Butter a dish and drop into it one egg, sprinkle with pepper and salt, and a little grated cheese. Put this in the oven in a pan of boiling water until the egg is set, and then place it beneath the grill t« brown the cheese.