CHEESE DISHES.

New Zealand Herald, Volume LXIV, Issue 19558, 10 February 1927, Page 5

CHEESE DISHES.

l:i summer the great need is often for dishes very quickly prepared or for those which can he left in the cool lard-.-r or refrigerator until they are needed. Hot Cheese Savouries,—-Hot cheese Mvoorftt, can be • prepared in a • few minutes. Heat chopped bard-boiled egg* m a gjfl of milk, {favour with <b»pM-d chive? or pmjentoes , Of p^ppp^f'S. or' paprika, thicken with grated fbee'te and ser/e on hot. buttered toast FVr <■?.*» may be substituted cold cooked 6«h of any kind, flaked and iaitabl Put several tomato** into, bailing water to toowg the skin*. Pear off the water, skin then? and best the jpnlp with thfj?e tablespoonfnls of grated' cheese, W * tcaspoonfal of table sauce and !,j taste Simmer U--r a lew rostrate*, ■" j egg and stir till the mi store ih«*«« Serve on toast. Excellent for Otrden Mead#.— ; ll»« delicious salads can M*« * efeeeft »**«* and are excellent served at Arrange a few lettuce leaves in tndiWrtW*. ' and to wmA <&**» .place a goat ci c,«o d.-« Co "VSt ~«{>, finely thraided ptzefppl? **« chopped mint. Serve a plain dreeing. Kill individual wU * *.*£« f -«u and in each arrange two W Llls of cream cb«» « a t«» of chopped waloßta mo: tened with raay^nstm