For the spinach of the above recipe there may be substituted beet tops, Swiss chard, or the outer leaves of lettuce.
Cheese Used in the Stuffing of Meat.
The mixtures in the preceding two recipes may be used for stuffing veal or beef. Eggs may be added if desired, and chopped onions or parsley may be cooked with the greens. In Italy roasts thus prepared are sprinkled with a little finely chopped garlic, and covered with celery tops and thin slices of bacon or fat pork before roasting.
Creamed Cheese and Eggs.
| 3 hard-boiled eggs. | Speck of cayenne. |
| 1 tablespoonful of flour. | ¼ cupful or 1 ounce grated cheese. |
| 1 cupful of milk. | 4 slices of toast. |
| ½ teaspoonful of salt. |
Make a thin white sauce with the flour and milk and seasonings. Add the cheese and stir until melted. Chop the whites and add them to the sauce. Pour the sauce over the toast, force the yolks through a potato ricer or strainer, sprinkle over the toast.
Baked Eggs with Cheese.
| 4 eggs. | ¼ teaspoonful salt. |
| 1 cupful, or 4 ounces, of grated cheese. | A few grains of Cayenne pepper. |
| 1 cupful of fine, soft, stale bread crumbs. |
Break the eggs into a buttered baking dish or into ramekins and cook them in a hot oven until they begin to turn white around the edge. Cover with the mixture of crumbs, cheese, and seasonings. Brown in a very hot oven. In preparing this dish it is essential that the oven be very hot or the egg will be too much cooked by the time the cheese is brown. To avoid this, some cooks cover the eggs with white sauce before adding crumbs.
The food value of the dish is very close to that of a pound of beef of average composition. The estimated cost (see p. [23]) is about 14 cents.