CHEESE ON THE MENU

Southland Times, Issue 23141, 6 March 1937, Page 17

CHEESE ON THE MENU

Cheese Bars Mix 4oz of grated cheese, one sliced tomato, salt, mustard and pepper to taste with about two tablespoonfuls of milk. Roll out 4oz of pastry into a square and place it on an oven sheet, spread on the mixture, roll out another square of pastry and place on top. Trim edges, brush with egg, mark top into bars, and bake in a hot oven for 20 to 30 minutes. Cut into bars when cooked. Fried Cheese This is a rather unusual savoury. Melt some Gruyere cheese with an equal quantity of butter, and when it is cooling add enough egg to make a stiff paste. Let it get cold, roll it out and cut it into pieces about the size of a very small matchbox. Roll these and press them in breadcrumbs, and fry them in hot fat. Garnish with parsley on serving, and add a sprinkling of cayenne pepper. Neapolitan Cheese Cook some rice in milk, then gradually add 2|oz grated cheese of any kind, loz flour, a little made mustard and a little pepper. Mix very well, add a little butter and place in a pie dish. Scatter over a thin layer of breadcrumbs and heat in the oven, serving piping hot. Made with cooked macaroni it is very delicious indeed, especially if the cheese is a piquant kind. Eggs With Cheese and Tomatoes Required, one egg and tomato for each, person, pepper, salt, onion, and tasty cheese. Have ready well-buttered ramekin cases. Slice one tomato into each one, having previously removed the skins by a knife after a minute’s immersion in boiling water, season with pepper and salt, and aboutfltone-sixth of a teaspoonful of finely-cnopped onion. Grate a fine" layer of cheese over all, placing little nuts of butter here and there. Lastly, break the egg on the top, taking care to keep the yolk whole. Bake in moderate oven till set. Souffle ' Mix lib flour, J teaspoonful salt and a saltspoon of egg powder or baking powder. Rub in well |lb good butter. Now add Jib grated Parmesan (or any other cheese will do). Add 3 wellbeaten eggs and a little milk. Also a little pepper to taste. Beat all together and'bake in a well-buttered dish for 15 minutes, being careful it does not bum. Serve at once. Cheese Salad Take equal quantities of red and white cheese, cut into small cubes and heap in the centre of a glass dish on a bed of shredded lettuce and watercress. Mix some good salad cream with a little made mustard and pour lightly over the cheese. The border can -be varied, using either sliced beetroot, tiny tomatoes, whole or halved, young carrots boiled and cut into dice, or sliced hard-boiled egg. Serve with rolls and small pats of butter. Asparagus au Gratin Butter some scallop shells, sprinkle with breadcrumbs, put some chopped, cooked asparagus in each shell, season with pepper, salt and a squeeze of lemon juice, cover with breadcrumbs and grated cheese, previously mixed,

add a little oiled butter to the mixture, bake for 10 minutes. Cheese and Com Savoury (a Kenya Dish). Boil 1 cob of com till tender, remove the com and put in a saucepan with 1 dessertspoonful of butter. When hot beat in 1 egg, and add 2 tablespoonfuls of grated cheese, salt and pepper. Stir all together until stiff, then pile on rounds of buttered toast. Serve very hot. Semolina Cheese Souffle IJoz semolina, 1 pint milk, Joz butter, pepper and salt, 1 egg, to 2oz cheese. Bring the milk to the boil, shake in semolina and stir over the gas for a minute or two. When slightly cooled, add butter, seasoning, the yolk of the egg, the grated cheese (Parmesan preferable), and lastly the white of egg beaten to a stiff froth. Bake in a moderate over about half-an-hour. Cheese Eggs Cut some slices of bread about an inch thick, cut into rounds and fry in deep fat. Hollow out the centres, cover thickly with grated cheese, and break an egg carefully into each. Cover thickly with more grated cheese and let them set in the oven. Egg and Cheese Slices Well butter a flat dish, and arrange on it a thin slice of bread for each person. Cut some thick slices of mild cheese, and put a piece on each slice of bread. Lastly, break eggs carefully on top, add pepper and salt and bake long enough to set the eggs. Rich Savoury Cook, drain and dry a quarter of a pound of rice. Melt an ounce of butter in a stewpan, add to it two small skinned tomatoes cut in thin slices and a teaspoonful of curry powder, and cook gently fo rten minutes. Then add an ounce of grated cheese, a tablespoonful of Worcester ’sauce, and the rice, seasoning with pepper and salt. Mix well together till very hot and serve quickly on toast or water biscuits heated in the oven. Cheese Tarts Make some little open tarts of puff pastry in the usual way. While they are baking put Joz flour and Joz butter nito a saucepan, stirr till melted then add gradually a gill of milk and bring slowly to the boil. Add 2oz grated cheese, the yolk of an egg and seasoning. Cook for a few minutes then beat the white o fthe egg to a froth and stir in. Fill the pastry cases quickly with the cheese mixture and put back in the oven for about ten minutes. Cheese Croquettes Mix 2Joz fine breadcrumbs, soz grated cheese, salt and pepper to taste, form into small balls with well-beaten egg. Dip each ball in egg coat with breadcrumbs and fry in deep boiling fat. Serve at once with fingers of dry toast. Rice Savoury Here is a savoury dish with rice. Cook, drain and dry a quarter of a pound of rice. Fry two sliced small tomatoes in an ounce of butter with a teaspoonful of curry powder for ten minutes, and add to them the rice, an ounce of grated cheese, salt, pepper and a tablespoonful (or less if you prefer) of Worcester sauce. Mix well together and serve. Tomato sauce would do if Worcester sauce is not liked.