Make It With Cheese

New Zealand Herald, Volume LXXIV, Issue 22777, 10 July 1937, Page 7 (Supplement)

Make It With Cheese

Some Delicious Savoury rpHERE are few things more nourish--1 jug, appetising or palatable to tho average human being than a good cheese dish, especially to those who do not care for too much meat. Hero are some tempting ways of serving cheese. Celery au Gratin: —Take two cups sliced celery, one cup grated cheese, half cup breadcrumbs, one cup boiled spaghetti. one cup white sauce, butter. Mix celery with spaghetti, white sauce and cheese. Place in a buttered pie dish. Cover with breadcrumbs. Dab all over with tiny pats of butter. Bake in a moderate even till a' nice golden brown. Cheese Pancakes: —Make some unBweetened pancakes. stuff them with onion puree and cover them with cheese j Raisin Preserve j If put into small sterilised jars [ and made airtight this will keep for j some time and is useful for many j purposes, such as a sandwich paste 8 for spreading on brown bread and j butter, a filling for a sandwich cake, j a pie, or a tart. Chop a pound of j seeded raisins and a quarter of a j pound of walnuts very finely, [ sprinkle in half a teaspoon of salt, j add four tablespoons of orange juice : and two tablespoons of lemon juice, j Pound together until smooth, adding j more orange juice if necessary to j make,a nice paste. j 8 sauce, 'browning them lightly under the grill. Or a' little grated cheese sprinkled on top of the pancakes would do as well. ■ Cheese Charlotte: —This is especially good if made with brown breadcrumbs. Make Boz. of fine crumbs, and make lavers' of crumbs with an equal quantity of grated cheese, moistening each crumb layer with melted butter. Season well, adding a little mustard here and there; finish with crumbs, and put small pieces of butter on top. Bake a golden brown. If you do not like it too dry add a very little milk before baking. Onions au Gratin: —Here is another cheese dish which should be acceptable. Boil the onions in milk until they are tender, then cut them up and pass them through a wire sieve. Season this pulp with pepper and salt, and add either a coffee cup of cream or some milk 'in which an egg-yolk has been beaten.. Butter a fireproof dish, spread the onion puree in it, sprinkle well with grated cheese and a little melted butter, and brown in the oven. Stuffed Celery:—Take one head celery, 3oz. cream cheese, loz. shelleo walnuts, pepper, salt and mixed mustard. Remove all the outside leaves and trim the celery in the usual way. Divide it into four, lengthwise. Wash it thoroughly and drain well. Separate the stalks and stuff the groove of each with cheese and walnut stuffing. To prepare the stuffing, beat the cream till soft and creamy, chop the walnuts and mix with it, adding seasoning to taste. Serve arranged on a i*iper d'oyley.t Tomato Rarebit: —Take four large, ripe tomatoes, weigh an equal quantity of cheese, peel the tomatoes and

chop them and the cheese. Season well, ami stir over a low gas without boiling until it is a smooth, creamy mass. Have ready some rounds of hot buttered brown toast, pour over the rarebit, and servo at once with sprigs of parsley. Cheese Pudding:—Heat a cup of grated cheese in a quart of milk until the cheese has melted; then add tho beaten yolks of four eggs, two and ahalf cups of fine white breadcrumbs, and salt and pepper. Cook slowly for about ten minutes; then fold in the beaten egg whites, pour into a greased fireproof dish, and brown in the oven. Cheese Dudley:—This is light and very tasty. Beat three eggs well, and add to a pint of milk mixed with a pint of grated cheese, seasoned with salt, pepper and a pinch of cayenne. Well grease a fireproof dish, pour iu the mixture, stand in a pan of water, and bake in a moderate oven for about 4U minutes. Another way is to beat the whites and yolks of the eggs separately, and l'old in the beaten whites at the last minute.