Foods which are to be served in place of meat should be rich in protein and fat and should also be savory. Cheese naturally suggests itself as a substitute for meat, since it is rich in the same kinds of nutrients which meat supplies, is a staple food with which everyone is familiar, and is one which can be used in a great variety of ways. In substituting cheese for meat, especial pains should be taken to serve dishes which are relished by the members of the family. A number of recipes for dishes which contain cheese are given below. They are preceded by several recipes for cheese sauces which, as will appear, are called for in the preparation of some of the more substantial dishes.
Cheese Sauce No. 1.
| 1 cupful of milk. | 1 ounce of cheese (¼ cupful of grated cheese). |
| 2 tablespoonfuls of flour. | Salt and pepper. |
Thicken the milk with the flour and just before serving add the cheese, stirring until it is melted.
This sauce is suitable to use in preparing creamed eggs, or to pour over toast, making a dish corresponding to ordinary milk toast, except for the presence of cheese. It may be seasoned with a little curry powder and poured over hard-boiled eggs.
Cheese Sauce No. 2.
Same as cheese sauce No. 1, except that the cheese is increased from 1 to 2 ounces.
This sauce is suitable for using with macaroni or rice, or for baking with crackers soaked in milk. (See p. [27].)
Cheese Sauce No. 3.
Same as cheese sauce No. 1, except that two cupfuls of grated cheese or 8 ounces are used. This may be used upon toast as a substitute for Welsh rabbit.