Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Roman Gnocchi.

¼ cupful of butter.	2 egg yolks.
¼ cupful of flour.	¾ cupful of grated cheese.
¼ cupful of cornstarch.	Salt.
2 cupfuls of milk.

Melt the butter; cook the cornstarch thoroughly, and then the flour in the butter; add the milk gradually; cook three minutes, stirring constantly; add the yolks and one-half cupful of the cheese. Pour into a buttered shallow pan and cool. Cut into squares; place them on a platter a little distance apart; sprinkle with remaining cheese, and brown in the oven.

The proteid value is that of three-fourths of a pound of average beef, the fuel value that of 1¾ pounds. Calculated cost (see p. [23]), 17 cents.