SUGGESTIONS FOR CHEESE

New Zealand Herald, Volume LXIX, Issue 21328, 1 November 1932, Page 3

SUGGESTIONS FOR CHEESE

A GOOD STAND-BY SOME ATTRACTIVE RECIPES • Among the entries which have been accepted in the .competition for ways of csmg cheese are the following: — Airs. W. R. Venables, Utopia-Vale, JLa.ikati, Bay of Plenty. Cheese Souffle (savoury).—Alelt one ounce of butter in a pan, add ono and aiialf ounces of flour, mix well, add one jjill of milk and boil till thick, add three ounces of grated cheese and three well--1: eaten egg yolks, whip four whites of «:gf;s very stiff and fold in. Steam or bake in buttered mould for 30 minutes. Cheese Filling.—Beat one cup of cream jriiif, add half cup grated cheese, blend carefully, add pinch salt. Suitable for eiindwiches spread on biscuits, also a good fuD'jdation to add anchovy, sardines, yo1;ls of eggs (hard-boiled and made into paste). Savoury Rice Pudding.—One teacup of ric'3 1 , two eggs, two large onions, quarter lb. butter, one teacupful of grated ciieese, • one teaspoonful chopped parsley, enl*. and pepper. Put rice and onions diced into saucepan of boiling water and boil half an hour. Strain, add eggs well beaten, butter, cheese, parsley, salt and pepper. Alix well. Pour into buttered mould and steam one hour. Turn out. (Serve with hot tomatoes or sauce. Cheese Breakfast Dish—Skin and bone any cooked fish, place in pan with one tablespoon of melted butter, add three tablespoons of any kind of grated cheese, add one well-beaten egg, salt and pspper. stir till thickened. Place in a tattered pie-dish, cover with a layer of g:-fifed cheese end breadcrumbs, also small ' t.eees of butter on top. Bake a golden c:."oivn and serve very hot. Mrs. B. T. Ralph, Taumarunui-Otunui I?.I)., Taumarunui. Cheese Savoury Delight.—Line some patty-pans with thin short pastry, spread a little anchovy paste in the bottom; then half-fill with the follower g cheese mixture: —Beat two egg-volks Biid mix them with a good seasoning of cayenne pepper, salt and a little made p:uitard; add two ounces of grated cheese B;id mix well. Bake the patties in a hot oven, about 10 or 15 minutes. Cheese and Walnut Filling—Beat, two ounces of cheese to a paste with one tablespoon of cream. Add one ounce finely chcpped walnuts, and spread between dices of thinly-cut brown bread. Delicious Cheese Pudding.—Prepare thin slices of bread and butter; place in b buttered pvrex dish, sprinkling each Lyer with a generous supply of grated cheese. To a well-beaten egg add a pint er fresh milk, and pour over the layer o:' bread and cheese. Season with salt and jijpper and bake. Served alone this pudiing is delicious, but when accompanied fry grilled tomatoes it is splendid. Cheese /and Eggs.—Butter a shallow iish, slice enough thin slices of cheese to cover the bottom, and break, without fc listing the eggs, as many as you want, on top of the cheese. Sprinkle pepper ana Bait over them, add a bit of butter to the top of each egg a::d a teaspoon of milk, (aid bake till the eggs are set.