RECIPES

Evening Star, Issue 22026, 11 May 1935, Page 25

RECIPES

The following recipes illustrate some of the ways in which cheese may he used in the preparation of appetising, well-balanced savoury luncheon and tea dishes:—

Cabbage Au Gratin, Cabbage, 1 small. Butter, 2 tablespoons. Flour, 2 tablespoons. Salt, J-teaspoon, Milk, 1J cups. Cheese (grated), 4- lablespoonfuls. Pepper, J-teaspoonful. Method: Cook cabbage till tender in boiling salted water. Dfain and place in a hot vegetable dish. Pour sauce over. Sprinkle with buttered crumbs, and place in oven till crumbs are golden brown. Sauce: Melt fat, add flour, salt, and pepper. Heat till frothy, and add milk gradually. Cook till of creamy consistency, and add grated cheese and continue cooking till cheese is molted. •Note.—Other vegetables—e.g., celery, onion, Brussel sprouts, silver beet, cauliflower may be used in of the cabbage.

Cheese Puffs. Grated cheese, 1 cup. Worcestershire sauce, J-teaspoon. Bread crumbs (fine), J-cup, Salt, J-teaspoon.' Kgg, 1Method ; Separate egg. Mix crumbs with yolk, add cheese, salt, and seasonings, and fold into the stiffly-beaten jegg white. Shape into small halls, roll lin fine, dry breadcrumbs, and fry in deep fat at 375 deg F. till delicately brown. Drain on soft paper. Serve with celery or with a green vegetable salad.

Bean Loaf. Cooked beans, 11b. Cheese, -Jib. Bread crumbs. Jib. Egg, vegetable water, or stock, to mix.

Onion juice or sauted onions, 4 tablespoons. Bacon, chopped and sauted, 1 rasher. Method: Combine ingredients first sieving bean pulp, mix to correct consistency with egg or vegetable water. Put into buttered baking dish, and bake in over at 320 deg. F. Baste frequently with butter and water. Serve with tomato or egg sauce.

Egg Sauce, Method : Make a white sauce of medium thickness, and to it add one egg, cooked and chopped.