A NUTRITIOUS FOOD

New Zealand Herald, Volume LXIX, Issue 21325, 28 October 1932, Page 5

A NUTRITIOUS FOOD

WAYS OF USING CHEESE FURTHER AIDS TO MENU The following entries have been accepted in the competition for four unusual ways of using cheese:— Miss M. Herd, 5 Dulcie Street, Remuera. Cheese Paste.—One-quarter pound grated cheese, one largo tablespoon butter, one egg, 1 one-quarter cup milk, two tablespoons tomato sauce, pinch cayenne and salt- Melt, the butter, add cheese; beat milk and egg, and add. Cook three minutes, stirring all tho time. This makes a delicious filling for savoury biscuits, puffs and .patties. Cottage Fruit Mould. —One level tablespoon . granulated gelatine, one-quarter cup cold water, three-quarters teaspoon salt, one-eighth teaspoon paprika, half cup cream or milk, half cup pineapple, six dates, one orange, one cup strawberries or cut up banana, two cups cottage cheese. Soak gelatine in cold water about five minutes and dissolve over hot water. Mash cheese very fine, add seasonings, cream and gelatine. Turn into wet border mould. Unrnould when cold and fill the centre with fruit, which has been cut up in small pieces and mixed with part of the pineapple salad dressing. Serve with pineapple salad dressing. Pineapple Salad Dressing.—Melt, a generous tablespoon of butter with scant tablespoon of flour and cook till smooth. Pour a cupful of preserved pineapple juice 'over and stir till smooth and thick; add tnvo tablespoons sugar, the well-beat en yolk of one egg, one tablespoon lemon juice and a dash of paprika. Cook a moment, then remove from fire and pour over the stiffly-beaten white of ihe egg. Cool and fold in a cupful of whipped cream. Concordia Macaroni.—-Boil one cup macaroni or spaghetti iri salted water, drain and rinse. Make one pint nire cheese sauce by mplting three-quarters cup cutup cheese in ordinary cream sauce, stirring till smooth. Chop coarsely two hardboiled eggs and have ready one cup cooked green peas or some left-over asparagus (cut up). I'lace a layer of the. spaghetti in a buttered glass baking dish, sprinkle over some of the egg and vegetable, add a liberal amount of sauce, and repeat till dish is full, planning sauce as top layer. Sprinkle with breadcrumbs and grated eheeso, and dab with butter. Brown nicely in oven. This makes a delicious breakfast dish arid has the advantage of being easily prepared the previous day. Mexican Rarebit.—One large onion, one tablespoon butter or dripping, half cup grated cheese, one pound tomatoes, two egg«, one and a-half teaspoons salt, cayenne to taste. Slice onion finely and fry till brown. Add tomatoes and seasoning and cook slowly till tender. Add eggs well beafen and the cheese just before serving. Serve on toastMrs. M. E. Dunipacc, 383 Victoria Street, Hamilton. Cheese and Walnut Savoury (cold).— Four ounces of flour, three ounces of butter, two ounces of grated cheese, one egg yolk, one tablespoon of cream, salt and pinch of cayenne. Put the butter into the flour, add the cheese and seasoning. bind with the egg yolk and cream. Roll out, prick with fork, cut into rounds I a little larger than desired size when cooked. Bake in a fairly sharp oven, and when cold, place a little of the following mixture on each biscuit. One tablespoon of whipped cream, one each of chopped walnuts and grated cheese, salt and t cayenne to taste, Tomato Paste Filling.—Three good-sized tomatoes, one egg, salt, and pepper to taste, one small onion, grated, two ounces of grated cheese, four ounces of brown bread crumbs, half an ounce of butter. Scald and peel tomatoes, cut into pieces and place in pan with butter and onions and cook until lender. Then add egg and stir quickly until thick. Remove from fire to stir in crumbs and clieese. Cheese Pudding.—One-quarter of a pound of bread crumbs, one-quarter of a pound of grated cheese, two cups of milk, two ounces of butter, three eggs and a pinch of salt. Heat Ihe milk ami butter, pour over dry ingredients, already mixed, and soak about 15 minutes. Bent the eggs well and add lo pudding. Bake in quick Oven from 20 minutes to half an hour. Savoury Eggs and Tomatoes for Breakfast. —Take equal number of eggs and tomatoes, buttered toast, seasoning. Scoop out centre of each tomato, and with tho pulp make a well seasoned sauce. Break an egg Tnto cavity of each tomato, season with popper and salt. Place 'in a w-> 11 buttered tin in oven and bake I ill done. Place, on buttered toast and pour s,-uce round. For the sauce. To half a pound of tomato pulp," add one dessertspoon of butter, half a teaspoon of curry powder, one dessertspoon of grated cheese, one teaspoon of sugar, salt and pepper to taste. Cook seven minutes, add one teaspoon of arrowroot or cornflour, mixed to a smooth paste with water. Boil one minute. Serve vorv hot.