HOW TO USE CHEESE
| Uncooked Cheese— | Sandwiches | |
| Grated in Soups | ||
| Salad | ||
| With Pie or Pudding | ||
| With Crackers and Coffee | ||
| Cooked— | In Scalloped Dishes | |
| Rarebit | ||
| Sauces | ||
| Croquettes | ||
| Soufflés and Fondues | ||
| Biscuits, Muffins, Cheese Sticks | ||
| Topping for Baked Dishes |
CHEESE SOUFFLÉ
Serves 4. Preparation 20 minutes. Medium in cost.
- 2 tbsp. butter or oleomargarine
- 3 tbsp. flour
- ½ c. scalded milk
- Speck cayenne
- ½ tsp. salt
- ¼ c. grated American cheese
- 3 eggs
Melt the oleomargarine, add the flour and when well mixed add gradually the scalded milk. Then add salt, cayenne and cheese. Remove from the fire and add the yolks of eggs, beaten until lemon colored. Cool the mixture and fold into the whites, beaten until stiff. Pour into a buttered baking dish and cook twenty minutes in a slow oven. Serve at once. Cheese soufflé is suitable as the main dish for luncheon, dinner or supper.
CHEESE SAUCE
Serves 5. Preparation 20 minutes.
- 2 c. medium white sauce
- 1 c. grated cheese
Make a medium white sauce. To each cup of sauce add half a cup of grated cheese and cook in double boiler until melted.