WAYS OF USING CHEESE

New Zealand Herald, Volume LXIX, Issue 21326, 29 October 1932, Page 16

WAYS OF USING CHEESE

APPETISING NOTIONS GOOD MEAT SUBSTITUTE The following attractive entries were accepted in the competition for cheese recipes—these to include a breakfast, dish, a savoury, a filling and a pudding:— Mrs. A. H. Wells, Halsoy Drive, Avondale 5.W.3. Prune and Cheese Savoury.—Choose good prunes and cook* them in water till tender. Drain aifd let them cool. Remove stones without breaking up prunes. Tike some grated checso and moisten with mayonnaise sauce. Season the mixture to taste and fdl each prune, giving each its original form. Serve on small lettuce leaves with extra mayonnaise. Sprinkle with finely chopped parsley. Creamed Rabins Tilling.—Take some grated cheese and make into a paste with mavonnaise dressing and add to this half a cup of chopped raisins. This is a delicious sandwich filling for either white or brown bread. Cheese Tart.--Ono and a-half cups of •scalded milk, three eggs, two-thirds of a cup of sugar, one and a-half cups of grated cheese, half cup of raisins, almond flavouring. Beat eggs separately; odd sugar to yolks and beat well. Pour hot. milk over "this mixture, add cheese, raisins and flavouring: then fold in the well- ■ beaten egg whites. Line a deep tin with -short pastry and pour in this mixture and bflke in moderate (not hot) oven for three-quarters to one hour. Cheese and Eggs Breakfast Dish.— Grease a pie dish and shake into it. a thick layer of grated cheese. Carefully break into this three eggs. Dust, each with a little salt and pepper, then cover entirely with cheese. Bake, in a quick oven until the cheese is lightly browned. Servo at once as it is or on slices of fried or toasted bread. The addition of a little tomato sauce to the bread is delicious. About one and a-half cups of grated cheese is sufficient for this dish. Miss Ross, Huia Road, Papatoetoe. A Savoury.—Have ready some thin slices of crisp toast, two tablespoons whipped cream, t'wo tablespoons grated cheese, one ounce sweet, almonds, ono ounce butter, salt, and cayenne. Blanch the almonds, cut into strips and fry them in the butter till a rich brown; drain and season with salt and cayenne. Keep them hot. while you mix together the grated cheese and cream, seasoning them, too, and spread the narrow slices of toast with the cheese mixture. Cover the top with the devilled almonds. Pop in oven for a. few minutes and serve very hot. Cheese Sandwich Filling.—Stir gently over the lire till melted two tablespoons butter, three-quarters pound grated checso; add three tablespoons tomato sauce, two teaspoons-"Worcestershire sauce, ono tablespoon onion juice, two beaten eggs, salt and cayenne to taste. If the mixture is not. soft enough add a little cream. Put into small jars and seal down. Cheese Apple Pie. —Line a buttered dish with pastry, decorate edge, and put in one and a-half cups sliced apples. Sprinkle with enough sugar to sweeten, mixed with a pinch of nutmeg and cinnamon. Cover with a mixture made of two beaten eggs, one cup grated cheese, half cup sugar, pinch salt, >i little cream, and vanilla to taste. Beat well and spread over apples. Bake in a moderately hot oven till cooked (about 35 to 40 minutes). Breakfast Diflh.—Melt, in a saucepan one tablespoon butter, half a pound grated cheese, half teaspoon salt, one-quarter teaspoon mustard, pinch cayenne, ono beaten egg, with one-third cup milk. Stir constantly. Have as many rounds of crisp toast as people. Spread the above mixture thickly, leaving a hollow in 'centre of each. Into this slip a poached egg, dust with pepper and a little chopped parsley and serve at once.