Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

3 cupfuls of milk, or part milk and part stock.	1 cupful of grated cheese.
1½ tablespoonfuls of flour.	Salt and paprika.

Thicken the milk with the flour, cooking thoroughly. This is best done in a double boiler, with frequent stirrings. When ready to serve, add the cheese and the seasoning.

The proteids in this soup are equal in amount to those in five-sixths of a pound of beef of average composition; its fuel value is higher than that of a pound of beef.

Cheese and Vegetable Soup.

2 cupfuls of stock.	2 tablespoonfuls of flour.
2 tablespoonfuls of finely chopped carrots.	1½ teaspoonfuls of salt.
1 tablespoonful of chopped onion.	1 cupful of scalded milk.
A very little mace.	¼ cupful of grated cheese.
2 tablespoonfuls of butter.

Cook the vegetables a short time in one-half of the butter, add the stock and the mace, boiling 15 or 20 minutes. Strain and add the milk. Thicken with flour cooked in the remaining butter. Just before serving, stir in the cheese and cook until it is melted.

Scalloped Potatoes with Cheese No. 1.

Put into a buttered baking dish alternate layers of cheese sauce No. 1 (see p. [22]) and cold boiled potatoes, sliced or cut into dice. Cover with buttered crumbs and bake.

Scalloped Potatoes with Cheese No. 2.

Put into a buttered baking dish alternate layers of white sauce and cold boiled potatoes, either sliced or cut into dice. Put over the top a layer of grated cheese and then a layer of buttered bread crumbs. Brown in the oven.