CHEESE CAKES

NZ Truth, Issue 1173, 24 May 1928, Page 15

CHEESE CAKES

A Filling For Savory Sandwiches Do you like cheese? If 80, there are a variety of methods by which it may be made, either hot or cold, into tasty, tempting dishes. pHEBSE and chutney go well together especially if a thin layer of chutnej is spread oh bread and butter and thf grated cheese sprinkled on top. The cheese will be much nicer if 11 is moistened with a little butter first This makes an excellent supper dish. Cheese filling for savory sandwiches is made by .mixing a hot boiled egg with grated cheese, adding a little butter to moisten, pepper and salt to taste Cheese biscuits will always find a welcome and they are not difficult tc make. Take 2ozs. of flour and 2ozs each of butter and grated cheese. Mix together well and roll out to about a quarter of an inch thick. Cut into any shape desired and bake to a golden brown. Cheese calces are delicious. Take 1 egg and its weight m butter, sugar and flour. .You will also need .some nastry, according: to requirements, and half a lemon rind grated. Line the patty-pans with pastry. pul m a teaspoon of the'' mixture and bake m the oven for about 10 minutes. Cheese cuffs are also a very good savory. To half a cup of cream, allo\q 2pz. of grated cheese. % teaspoon sugar 1 teaspoon "of butter, a pinch ol cayenne and %■' teaspoon of salt. Place the ingredients into an enamelled pan and hold over a pot of boiling water until they are thick and smooth Then add 2 well-beaten eggs.. Have ready patty-pans greased and lined with puff pastry, fill them l witli the' mixture and bake. Potato che.esecakes require 2or. of butter, 3oz. of sugar, . 1 large boiled potato, a lemon, 1 egg and some pastry. Dissolve the butter m a small par with the sugar and lemon rind; stir ir the beaten egg and lemon juice; adc the potato, free from lumps. Line some patty-pans with pastry and put a dessertspoon of the mixture intc eap.b. Bake to a golden brown. Devilled: cheese requires 1 dessertspoon grated cheese. 1 teaspoon milk, s pinch of celery salt, a sprinkling ol cayenne, % teaspoon mustard. Mix all the ingredients to a paste spread on crisp unsweetened biscuits oi buttered toast, and put under a red-hoi grill to brown. Serve Immediately. The great secret of all cooked cheesedishes is' to choose the right cheese such as- Cheshire or Cheddar. Cheese and spaghetti soup is made with one pint of milk, or milk and water, 1 small onion, 1 tablespoon cooked spaghetti, 2oz. grated cheese, Vzoz, butter, J/^oz. flour, 1 teaspoon made mustard and '/^ teaspoon salt. , Melt the fat, stir m the flour, and add the milk .by degrees. Bring to the boil, add the chopped onion, mustard and salt. Simmer gently for fifteen minutes. Strain and add the grated cheese. Re-heat until the cheese is melted add a tablespoon of freshly-cooked spaghetti. . ' . SULTANA SCONES DUB 1i/ 2 ozs. of butter into '/ 2 lb. ol **■ flour and add loz. of sugar, 1 teaspoon of cream of tartar, % teaspoor of carbonate of soda, a pinch of sail and 1 teacup of sultanas. Mix to a stiff dough with a little milk, stir well and roll, then cut Jnto rounds. Bake quickly. TEA SCONES MIX together , !/ 2 lb. flour, 1'/ 2 teaifl spoons of sugar, % teaspoon ol baking powder, % of a teaspoon o) cream of tartar and a pinch of salt Now rub into these l%ozs. of butter Mix to a soft dough with a small quantity of milk, cut into rounds and bake m a brisk oven.