Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Cheese Straws.

Roll out plain or puff paste until one-fourth of an inch thick. Spread one-half of it with grated cheese. Fold over the other half and roll out again. Repeat the process three or four times. Cut into strips and bake. Serve with soup or salad.

Salad Biscuit.

½ pound of cheese.	1½ teaspoonfuls of salt.
2 cupfuls of flour.	1 cupful of water.
4 teaspoonfuls of baking powder.

Mix as for cheese biscuits No. 1 or No. 2, depending on whether the cheese is hard or soft. (See p. [36].)

Cheese Gingerbread No. 1.

1 cupful of molasses.	2 cupfuls of flour.
4 ounces of cheese.	2 teaspoonfuls of ginger.
1 teaspoonful of soda.	½ teaspoonful salt.
½ cupful of water.

Heat the molasses and the cheese in a double boiler until the cheese is melted. Add the soda and stir vigorously. Mix and sift dry ingredients and add them to the molasses and cheese alternately with the water. Bake 15 minutes in small buttered tins.

Cheese Gingerbread No. 2.

½ cupful of molasses.	1 teaspoonful of soda.
½ cupful of sugar.	2 teaspoonfuls of ginger.
4 ounces of cheese.	½ teaspoonful of salt.
2 cupfuls of flour.	¾ cupful of water.