Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

CHEESE SOUPS AND VEGETABLES COOKED WITH CHEESE.

In these dishes the cheese is used not only to add nutritive value, but also to give its characteristic flavor either to materials otherwise rather mild in taste (as in potatoes with cheese) or to combine its flavor with that of some more highly flavored vegetables (as in cheese and vegetable soup). The ingenious housekeeper whose family is fond of cheese can doubtless think of many desirable ways of making such combinations besides those given in the following recipes: