CHEESE AS A MEAT SUBSTITUTE
CHEESE AND BREAD RELISH
2 cups of stale breadcrumbs
1 cup of American cheese, grated
2 teaspoons of salt
⅛ teaspoon of pepper
2 cups of milk
1 egg
2 tablespoons of fat
Mix well. Bake in a greased dish in moderate oven for 25 minutes.
WELSH RAREBIT
1 cup of cheese
1 cup of milk
¼ teaspoon of mustard
⅛ teaspoon of pepper
2 tablespoons of flour
1 teaspoon of fat
1 teaspoon of salt
1 egg
Put milk and cheese in top of double boiler over hot water. Heat until cheese is melted. Mix other ingredients. Add to cheese and milk. Cook five minutes, stirring constantly, and serve at once on toast.
MACARONI WITH CHEESE
Over 1 cup macaroni, boiled in salted water, pour this sauce:
2 tablespoons flour
2 tablespoons fat
1 cupful milk
½ teaspoon salt
⅛ teaspoon pepper
½ cup grated American cheese
Melt fat, add dry ingredients. Add liquid slowly. Bring to boiling point. Add cheese. Stir until melted. Pour over macaroni.
CHEESE AND CABBAGE
2 cups cooked cabbage
¼ cup fat
¼ cup flour
⅛ teaspoon cayenne
1½ cups milk
1 cup grated cheese
1 teaspoon salt
Melt fat, add dry ingredients. Add milk gradually. When at boiling point, add cheese. Pour over cabbage in greased dish and bake 20 minutes. Buttered crumbs may be put on top before baking if desired.
NUT AND CHEESE CROQUETTES
2 cups stale breadcrumbs
1 cup milk
1 yolk of egg
1 cup chopped nuts
⅛ teaspoon salt
⅛ teaspoon cayenne
½ cup grated cheese
Shape and roll in dried breadcrumbs. Bake 20 minutes.
CHEESE WITH TOMATO AND CORN
1 tablespoon fat
¾ cup cooked corn
½ cup tomato purée
1 teaspoon salt
2 cups grated cheese
¼ cup pimento
1 egg
½ teaspoon paprika
Heat purée. Add fat, corn, salt, paprika and pimento. When hot, add cheese. When melted, add yolk. Cook till thick. Serve on toast.
CHEESE AND CELERY LOAF
½ loaf thinly sliced bread
1 cup cheese
½ teaspoon salt
¼ teaspoon cayenne
¼ cup fat
1 teaspoon Worcestershire sauce
2 eggs
½ cup milk
½ cup cooked celery knob or celery
Mix all ingredients except milk and bread. Spread on bread. Pile in baking dish. Pour milk over the mixture. Bake in a moderate oven until firm in center. Serve hot.
FARINA AND CHEESE ENTREE
1 cup cooked farina or rice
1 cup cheese
1 cup nuts
1 cup milk
1 egg
1 teaspoon salt
⅛ teaspoon cayenne
Mix all thoroughly. Bake in greased dish 30 minutes.
BOSTON ROAST
1 teaspoon onion juice
1 cup grated cheese
1 teaspoon salt
⅛ teaspoon cayenne
1 cup beans (kidney)
About 1 cup breadcrumbs
Soak and cook beans. Mix all ingredients into loaf. Baste with fat and water. Bake 30 minutes. Serve with tomato sauce.
SPINACH LOAF
1 cup spinach
1 cup cheese
⅛ teaspoon cayenne
½ cup breadcrumbs
1 tablespoon fat
¼ teaspoon salt
Mix and bake in greased dish 20 minutes.
CHEESE FONDUE
1 cup breadcrumbs
1 cup milk
1 cup cheese
1 egg
2 tablespoons fat
⅛ teaspoon salt
Soak bread 10 minutes in milk. Add fat and cheese. When melted, add egg and seasoning. Cook in double boiler or bake 20 minutes.
RICE-CHEESE RAREBIT
¼ cup fat
¼ cup flour
1 teaspoon salt
1½ cups tomato juice and pulp
1 cup cheese
1 cup cooked rice
⅛ teaspoon cayenne
Melt fat. Add dry ingredients. Add liquid slowly. When at boiling point, add cheese and rice. Serve hot.
POLENTA
1 cup cooked cornmeal mush
½ teaspoon salt
½ cup cheese
⅛ teaspoon pepper
While mush is hot place ingredients in layers in baking dish. Bake 20 minutes.
CHEESE SAUCE
¼ cup fat
½ cup flour
1 teaspoon salt
2 cups milk
½ cup cheese
¼ teaspoon cayenne
Prepare same as tomato sauce. Serve with rice or spaghetti.
TOMATO CHEESE SAUCE
1 pt. milk
½ teaspoon soda
⅔ cup flour
2 tablespoons fat
1 pt. tomatoes
1 cup cheese
For both the sauces, melt fat, add dry ingredients and, gradually, the liquid. When at boiling point, add cheese and serve. This is an excellent sauce for fish.
CHEESE SAUCE ON TOAST
¼ cup fat
½ teaspoon salt
1 pint milk
¼ cup flour
¼ teaspoon cayenne
1 cup cheese
Make as white sauce and add cheese. Pour over bread, sliced and toasted. Bake in moderate oven.
CHEESE MOLD
½ pint cottage cheese
¼ cup green peppers, chopped
½ cup condensed milk
⅛ teaspoon of cayenne
1 tablespoon of gelatine
2 tablespoons of cold water
1 teaspoon salt
Soak the gelatine in the cold water until soft. Dissolve over hot water. Add the other ingredients. Chill. Serve as a salad or as a lunch or supper entrée.
CHEESE SOUP
1 quart milk or part stock
¼ cup flour
1 teaspoon salt
¼ cup fat
1 cup cheese
¼ tablespoon paprika
Cream fat and flour; add gradually the liquid, and season. When creamy and ready to serve, stir in the cheese, grated.
CHEESE BISCUIT
1 cup flour
¼ teaspoon salt
½ cup water
3 teaspoons baking powder
1 tablespoon butter or fat
8 tablespoons grated cheese
Mix like drop baking powder biscuit. Bake 12 minutes in hot oven. This recipe makes twelve biscuits. They are excellent to serve with a vegetable salad as they are high in nutrition.
CELERY-CHEESE SCALLOP
1½ cups breadcrumbs
2 cups milk
3 cups chopped celery
1 cup shaved cheese
Cook celery till tender. Put layer of crumbs in greased baking dish, then celery; cover with cheese and sprinkle with salt and pepper. Repeat to fill dish. Turn in boiling hot milk with 1 cup of celery water. Bake for 30 minutes.