THE RIGHT RECIPE

Timaru Herald, Volume CXLVIII, Issue 21574, 9 February 1940, Page 10

THE RIGHT RECIPE

ATTRACTIVE SUPPER DISHES WAYS WITH CHEESE AND SALAD With many hostesses the idea of a supper composed entirely of savoury dishes is favourite. In fact, this idea is gaining popularity with menfolk, who prefer a satisfying dish full of zest to sweet cakes of snippet-like sandwiches. Here, then, are some really delightful recipes for savoury dishes and salads that are not only useful for suppers, but as hors d’oeuvres, etc., for dinner parties. Cheese and Bacon Quarter-pound cheese, cayenne, mustard, squares of buttered toast, thin rashers of bacon. Put the squares of buttered toast into a buttered fireproof baking dish. Cover with the rashers of bacon that have been fried for a few minutes. Sprinkle with cayenjie and mustard. Then cover completely with thin slices of cheese and toast under a griller until melted. Serve very hot. Cheese and Bacon Tart Short crust, slices of cheese, thin rashers of bacon, cayenne, mustard. Make the short crust in the usual way. Cut one-third off. Roll out larger piece and line a deep plate with it. Lay in carefully half the rashers of bacon, then the thin slices of cheese. Sprinkle with cayenne and mustard. Cover with bacon, then roll out the smaller piece of pastry and cover the top. Pinch the edge to form a frill. Glaze with egg or milk. Bake in a hot oven till pastry is brown. Lessen the heat and cook slowly till centre is cooked.

Cheese Fondu

One cup hot milk, I cup breadcrumbs, 1 dessertspoon butter, 1 cup grated cheese, 3 eggs, salt, cayenne. Put the crumbs into a basin with salt, cayenne, and cheese. Dissolve the butter in the boiling milk, pour over the crumbs, etc., mixing well. Stir in the beaten yolks. Beat the whites stiffly. Stir into the mixture. Pour into a well-greased piedish. Bake in a hot oven till set, wellrisen, and brown. Serve Immediately.

Cheese Omelette

Two eggs, salt, cayenne, 2 tablespoons grated cheese, 1 dessertspoon butter, chopped parsley. Beat the whites of eggs stiffly. Ad the yolks, cheese, salt, and cayenne. Melt the butter in a frying pan. Pour in the mixture and cook over a low flame until set. Then place under a griller or In the oven till the top is set and brown. Lift out carefully on to a hot dish. Fold over, sprinkle with parsley, and serve at once.

Cheese Toast

Squares of buttered toast. 6 tablespoons grated cheese, 1 dessertspoon butter. 2 eggs, 3 tablespoons milk, salt, cayenne. Melt the butter in a saucepan, add milk and cheese, and stir over hot water until the cheese is melted. Add beaten eggs, salt, cayenne, and continue stirring over the boiling water till the mixture thickens. Cover each square of hot toast with the sauce and serve immediately.

Cauliflower Salad

Remove the green leaves and stalk from cauliflower. Cook whole in usual way, drain, chill, place in large glass dish, pour over mayonnaise or salad dressing, garnish round base with hardboiled eggs, cut in four, watercress, or any salad vegetables. Serve very cold.