Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Rub the cheese and the sugar together. Add the molasses. Mix and sift the dry ingredients and add them to the cheese mixture alternately with the water.

Cheese Custard.

1 cupful of grated cheese.	Yolks of 2 eggs.
½ cupful of cream or rich milk.	A speck of salt and of paprika.

Mix the cream and the cheese and heat until the cheese is melted. Remove from the fire and add the yolks of the eggs. Bake in paper cases or buttered ramekins. Serve with jelly or preserves.

Cheese Cakes.

1 quart of milk.	A speck of nutmeg.
Rennet.	1½ ounces of butter.
1 ounce of sugar.	1 ounce of dried currants or small raisins.
Yolks of 2 eggs.

Warm the milk and add the rennet, using the amount prescribed on the package. Let the milk stand until the curd forms, then break up the curd and strain off the whey. Add the other ingredients to the curd; line patty tins with pastry, fill them with the mixture, and bake.

Brown Betty with Cheese.

Arrange in a deep earthenware baking dish, alternate layers of bread crumbs and thinly sliced apples. Season with cinnamon, also a little clove if desired and brown sugar. Scatter some finely shaved mild full-cream cheese over each layer of apple. When the dish is full, scatter bread crumbs over the top and bake 30 to 45 minutes, placing the dish in a pan of water so that the pudding will not burn.

If preferred, this may be sweetened with molasses mixed with an equal amount of hot water and poured over the top, a half cupful of molasses being sufficient for a quart pudding dish full.