Woman's Institute Library of Cookery Volume II Part 7

50. CHEESE-AND-MACARONI LOAF.--Macaroni combined with cheese makes a high-protein dish that very readily takes the place of meat and that may be served as the main dish in a dinner. If this combination is made into a loaf and baked well in an oblong bread pan, it may be turned out on a platter and cut into slices. In case a loaf is not desired, it may be baked in a baking dish and served directly from that. In either form, it is made more appetizing by the addition of a tomato sauce.

CHEESE-AND-MACARONI LOAF (Sufficient to Serve Eight)

1/2 c. macaroni (inch lengths) 1 c. milk 1 c. bread crumbs 2 Tb. chopped green peppers 1 Tb. chopped onion 1 Tb. chopped parsley 2 eggs 2 tsp. salt 1/8 tsp. pepper 1 c. grated cheese 1 Tb. b.u.t.ter

Cook the macaroni according to the directions given in _Cereals_. When it is thoroughly soft, drain off the water and mix the macaroni with the milk, bread crumbs, green pepper, onion, parsley, well-beaten egg, salt, pepper, and grated cheese. Place in a baking dish, dot the top with b.u.t.ter, and bake in a moderate oven until the mixture is set. Serve with or without sauce, as desired.

51. CHEESE FONDUE.--A dish that is very similar to cheese souffle and that must be served as soon as it comes from the oven in order to avoid shrinking is cheese fondue. It satisfactorily takes the place of meat in a light meal, and may be served from a large dish or from individual baking dishes with or without sauce, as desired.

CHEESE FONDUE (Sufficient to Serve Six)

1 1/2 c. soft bread crumbs 1 1/2 c. grated cheese 1 c. hot milk 4 eggs 1/2 tsp. salt

Mix the bread crumbs and cheese, and add them to the hot milk, beaten egg yolks, and salt. Fold in the stiffly beaten egg whites. Bake in a b.u.t.tered baking dish for about 30 minutes in a moderate oven. Serve at once.

52. CHEESE DREAMS.--If something delicious to serve with fruit or salad is desired for luncheon or Sunday night supper, the accompanying recipe for cheese dreams should be tried. They should be served at once on being taken from the stove, because as soon as they cool the cheese hardens and they are not appetizing. Cheese dreams may be sauted or prepared in a broiler or an oven, but if they are sauted, they may be made in a chafing dish.

CHEESE DREAMS (Sufficient to Serve Six)

12 thinly cut slices of bread b.u.t.ter Cheese sliced 1/8 in. thick

Spread the bread thinly with b.u.t.ter and make sandwiches by placing a slice of cheese between two slices of bread. Place these sandwiches under a broiler or in a very hot oven and toast them on both sides, or omit the b.u.t.ter from the center, place the sandwiches in a slightly oiled frying pan, and brown them on both sides. In heating the sandwiches, the cheese melts. Serve hot.

53. CHEESE WAFERS.--If made daintily, cheese wafers may be served with salad or with tea for afternoon tea. The wafers selected for this purpose should be small and the layer of cheese not very thick. If a very thin broth is served at the beginning of a meal, cheese wafers may accompany it, but they should never be served with a heavy soup.

CHEESE WAFERS (Sufficient to Serve Six)

1 doz. wafers b.u.t.ter 3/4 grated cheese Paprika

Spread the wafers thinly with b.u.t.ter and sprinkle each with 1 tablespoonful of grated cheese and a pinch of paprika. Bake in a hot oven until the cheese is melted. Cool and serve.

[Ill.u.s.tration: FIG. 8]

54. CHEESE STRAWS.--Nothing can be more delightful to serve with a vegetable salad than cheese straws, which are ill.u.s.trated in Fig. 8. An attractive way to serve them is to slip them through small rings made out of strips of the dough mixture and baked at the same time the straws are baked and then place them at the side of the salad plate. They may accompany a fruit salad, as well as a vegetable salad, but they are not appropriate for serving with a meat or a fish salad.

CHEESE STRAWS (Sufficient to Serve Six)

1 Tb. b.u.t.ter 2/3 c. flour 1 c. bread crumbs 1 c. grated or cut cheese 1/2 tsp. salt 1/4 tsp. pepper Pinch of Cayenne pepper 1/2 c. milk

Cream the b.u.t.ter and to it add the flour, bread crumbs, cheese, and seasonings. Mix thoroughly and add the milk. Roll 1/4 inch thick and then cut 1/4 inch wide and 6 inches long. Bake until brown in a moderately hot oven.

55. TOMATOES WITH CHEESE STUFFING.--The addition of cheese to the stuffing used in stuffed tomatoes means added flavor, as well as nutritive value in the form of protein, the food substance in which the tomatoes themselves are lacking. The bread crumbs used for the stuffing supply a large amount of carbohydrate, so that the completed dish, besides being a very attractive one, contains all the food principles in fairly large quant.i.ties. Stuffed tomatoes may be served as the main dish in a light meal or as a vegetable dish in a heavy meal.

TOMATOES WITH CHEESE STUFFING (Sufficient to Serve Six)

6 tomatoes 1 c. bread crumbs 1 c. grated cheese 1/2 tsp. salt 1/8 tsp. pepper 2 Tb. b.u.t.ter 1/4 c. hot water

Select medium-sized tomatoes and hollow out the centers. Mix the crumbs, cheese, salt, pepper, b.u.t.ter, and hot water with the pulp from the centers of the tomatoes. Fill the tomatoes with this stuffing, place in a pan, and bake in a moderate oven until the tomato can be pierced easily with a fork. Serve hot.

56. FIGS STUFFED WITH CHEESE.--As cheese is a very concentrated food, it is often combined with another food to offset this effect. An excellent combination is formed by stuffing figs with cheese. Figs prepared in this way will be found to be very attractive and tasty and may be served in the place of a dessert or a salad, depending on the kind and size of the meal with which they are used.

FIGS STUFFED WITH CHEESE (Sufficient to Serve Eight)

1 pkg. Neufchatel or cream cheese 2 Tb. cream 8 small pulled figs

Work the cheese and cream until soft. Steam the figs for 10 or 15 minutes or until they are soft; then cool them, cut out their stems, fill their centers with the soft cheese, and serve.

57. CHEESE SANDWICHES.--Very appetizing sandwiches that may be used to take the place of meat sandwiches or a protein dish at any time are made with a cheese filling. If these are made very small and dainty, they may be served with salad in a light meal. The addition of pickles, olives, and pimiento, which are included in the accompanying recipe, makes the filling more attractive than the usual plain cheese by producing in it a variety of tastes. They also add bulk, which is lacking in both the white bread and the cheese. If desired, graham or whole-wheat bread may be used in place of white bread.

CHEESE SANDWICHES (Sufficient to Serve Six)

1/4 lb. cheese 2 medium-sized pickles 1/2 pimiento Meat from 1/2 doz. olives 1/4 tsp. salt 1/4 tsp. paprika Bread

Put the cheese, pickles, pimiento, and olives through a food chopper, and when chopped add the salt and the paprika. If the mixture is not moist enough to spread, add salad dressing or vinegar until it is of the right consistency. Mix well and spread on thinly cut, b.u.t.tered slices of bread.

LUNCHEON MENU

58. Many of the dishes for which recipes are given in this Section, particularly those including cheese as one of the ingredients, do very well for the main dish in a light meal, such as luncheon. In order that practice may be had in preparing a well-balanced luncheon that includes a dish of this kind, a luncheon menu is here presented. The cheese souffle, which has been selected as the main dish in this menu, should be made according to the directions already given. Little difficulty will be experienced in making the other dishes, as recipes for them are given immediately after the menu. All the recipes are intended for six persons, so that if more or fewer are to be served, the recipes should be changed accordingly. This menu is presented with the intention that it be tried by each student and a report of it then prepared according to the plan outlined and sent with the work of the Examination Questions.

MENU

Cream-of-Corn Soup Cheese Souffle Stewed Tomatoes Sauted Potatoes Brown Bread and b.u.t.ter Baked Apples Black Tea

RECIPES

CREAM-OF-CORN SOUP

1 Tb. flour 1 Tb. b.u.t.ter 1 pt. milk 1 c. canned corn 1 tsp. salt 1/8 tsp. pepper

Make a white sauce of the flour, b.u.t.ter, and milk. Force the corn through a colander or sieve and add the puree to the white sauce. Season with the salt and pepper and serve.

SAUTeD POTATOES

6 medium-sized cooked potatoes 2 Tb. b.u.t.ter 1-1/2 tsp.

salt 1/4 tsp.

pepper

Slice the boiled potatoes thin and put the slices in a frying pan in which the b.u.t.ter has been melted. Add the salt and pepper. Allow the potatoes to cook until well browned, turning frequently during the cooking. Serve hot.

STEWED TOMATOES

1 Tb. b.u.t.ter 1 small onion 6 medium-sized ripe tomatoes or 1 can of tomatoes 1 tsp. salt 2 Tb. sugar 1/4 tsp. pepper 1 Tb. flour

Brown the b.u.t.ter in a saucepan, slice the onion into it, and cook for a few minutes. Add the tomatoes. If fresh tomatoes are to be used, remove the skins, cut into pieces, put into the saucepan with a few tablespoonfuls of water, and cook until the tomatoes are thoroughly softened. If canned tomatoes are to be used, merely allow them to come to the boiling point. Add the salt, sugar, and pepper, and, a few minutes before removing from the fire, moisten the flour with a tablespoonful of cold water and stir into the tomato. Cook for a few minutes and serve.

BAKED APPLES