CHEESE DISHES

Hawera Star, Volume L, 17 May 1930, Page 15

CHEESE DISHES

Cheese is one of the most nourishing and most economical of our foodstuffs. Weight for weight it has greater nourishing value than meat —food scientists have estimated that lib of cheese contains as much proteid as 21b of meat and as much fat as 31b. Aflore .and more do they advocate moderation in the quantity of flesh food we consume, and if cheese dishes more often took the place of flesh on our menus we would enjoy better health. Yet notwithstanding this and the fact that our country produces some of the linest cheese in the world, it is remarkable how few New Zealand housewives—unless they happen to be vegetarians—make the most of this wholesome product. To serve it as an extra after a meal in which meat is included is the generally accepted method of using it in the majority ol New Zealand households. From a dietetic standpoint this is all wrong—involving as it does too much proteid i matter being absorbed, with resultant id-effeets on the system. Cheese dishes combine best with some kinds of farinaceous material as macaroni, rice, etc., which afford the proper food balance. One of the most sustaining and appetising dishes is MACARONI CHEESE. Tin's of itself constitutes a weiibnlanced meal. Boil about a hreakiiist. cup of macaroni in plenty of fast-boiling, salted water, lor about fifteen minutes and strain. Butter a fire-proof dish. Put in the macaroni loosely. Pour over it a. wellmade white sauce, into which has been stirred half a cupful of finely grated cheese, a teaspoonful or so of made mustard and a dash of cayenne. Sprinkle a good layer of grated cheese and fine breadcrumbs over the top. Dot with bits of butter and hake in a moderate oven for perhaps half an hour.