CHEESE SAVOURIES

Timaru Herald, Volume CXLIII, Issue 20781, 16 July 1937, Page 12

CHEESE SAVOURIES

Modern taste runs to savouries, and here are some delicious cheese recipes to satisfy the craving for something dainty and tasty. Cheese Alla Dama. —Take 4oz of grated cheese, 2oz of butter, 2 shallots finely chopped, 6 eggs, 1-pint of milk, a dessertspoonful of finely chopped parsley, 1 teaspoonful of mustard. Put the cheese, butter, chopped parsley, and shallot, a teaspoonful of made mustard, a dust of grated nutmeg, pepper and salt to taste, and the milk into a stewpan. Stir over a slow fire until the cheese is melted, then stir in the well-whisked eggs; continue stirring for 5 or 6 minutes, and serve very hot on slips of buttered toast. Cheese Cutlets. —Take 3oz of scraps of dry cheese, lloz of butter, 2 eggs, made mustard and cayenne pepper to taste, and brown breadcrumbs sufficient to thicken the mixture. Put the cheese, butter, eggs, and seasoning into a mortar and pound them together, adding the breadcrumbs gradually until the mixture is thick. Make into pear-shaped cutlets; brush the mover with a little warmed fat, and bake in the oven until goldenbrown. Serve each cutlet on a piece of toast. An Inexpensive and quickly-made tomato sauce to serve with these, if liked, may be prepared as follows.— Quickly-made Tomato Sauce. —Put some tinned tomatoes, after removing the skins, into a saucepan and bring them to boiling point. Have ready a tablespoonful of patent barley mixed smoothly with a tablespoonful each <?f vinegar and water; add this to the tomatoes, with salt and pepper to taste, and cook until the mixture is of the consistency of cream. It makes a delicious accompaniment to the savoury Cheese Sausages.—For these, the requirements are 6oz fine breadcrumbs 2oz of cheese, 4 hard-boiled eggs lemon juice, salt and pepper, 1 dessertspoonful each of chopped parsley and lemon thyme, one dessertspoonful of walnut ketchup, som” beaten egg and breadcrumbs. Sprinkle the 6oz of breadcrumbs with lemon juice, and with them mix the chopped herbs, the walnut ketchup, the grated cheese, and the wellchopped, hard-boiled eggs; salt and pepper to taste. Bind the mixture with beaten egg, form it into small sausages, brush over with egg, cover them with breadcrumbs, and fry in hot fat.