| 1⅓ cupfuls of hot milk. | ⅓ of a pound of cheese (1⅓ cupfuls of grated cheese or 1cupful of cheese cut into small pieces). |
| 1⅓ cupfuls of soft, stale bread crumbs. | |
| 1 tablespoonful of butter. | |
| 4 eggs. | ½ teaspoonful of salt. |
Prepare as in previous recipe.
The protein value of this dish is equal to that of 1⅛ pounds of potato and beef, the fuel value, however, being much in excess of these. Calculated cost (see p. [23]), 22 cents.
In making either of these fondues, rice or other cereals may be substituted for bread crumbs. One-fourth cupful of rice measured before cooking, or one cupful of cooked rice or other cereals, should be used.
A comparison of the recipes for the two fondues may indicate the general principle on which the recipes in this bulletin have been worked out. The second recipe is one commonly found in cookbooks. In the first one, the butter has been omitted and water substituted for milk and the amount of cheese is slightly increased. This makes a somewhat cheaper dish and one which is less rich because its percentage of fat is not so great. For this reason it is easier to adjust to the ordinary bill of fare. A dish in which there is combined cheese with its large percentage of fat, butter with its 85 per cent of fat, and eggs with their 10 per cent of fat, is too rich to admit of being combined rationally with other fatty dishes. It therefore limits the number of dishes that may be served with it, making milk soup, for example, or dishes containing white sauce or those containing much butter or oil seem out of place. The omission of butter from the ordinary recipes and the substitution of water or skimmed milk for whole milk may perhaps be the means of making cheese dishes more wholesome and more generally acceptable.
Another advantage of omitting butter from cheese dishes and of substituting water or skimmed milk for whole milk is that it makes it possible to increase the amount of cheese without making the dish too rich. This is of advantage to those who like the flavor of cheese, and also, because it tends to increase the tissue-forming value of the dish, particularly if skimmed milk is used rather than water.
Boiled Fondue.
| 1½ cupfuls of bread crumbs. | 1 egg. |
| 1½ cupfuls of milk. | 2 tablespoonfuls of butter. |
| 1½ cupfuls of cheese cut into small pieces. | 6 ounces of crackers. |
Soak the bread in the milk. Melt the butter and add the cheese. When the cheese has melted add the soaked crumbs, the eggs slightly beaten, and the seasoning. Cook a short time and serve on toasted crackers.
Since it consists of essentially the same ingredients, the food value of this dish is obviously much the same as that of fondue made in other ways.