Cook the macaroni according to the directions given in Cereals. When it is thoroughly soft, drain off the water and mix the macaroni with the milk, bread crumbs, green pepper, onion, parsley, well-beaten egg, salt, pepper, and grated cheese. Place in a baking dish, dot the top with butter, and bake in a moderate oven until the mixture is set. Serve with or without sauce, as desired.
51. CHEESE FONDUE.--A dish that is very similar to cheese soufflé and that must be served as soon as it comes from the oven in order to avoid shrinking is cheese fondue. It satisfactorily takes the place of meat in a light meal, and may be served from a large dish or from individual baking dishes with or without sauce, as desired.
CHEESE FONDUE
(
Sufficient to Serve Six
)
- 1 1/2 c. soft bread crumbs
- 1 1/2 c. grated cheese
- 1 c. hot milk
- 4 eggs
- 1/2 tsp. salt
Mix the bread crumbs and cheese, and add them to the hot milk, beaten egg yolks, and salt. Fold in the stiffly beaten egg whites. Bake in a buttered baking dish for about 30 minutes in a moderate oven. Serve at once.
52. CHEESE DREAMS.--If something delicious to serve with fruit or salad is desired for luncheon or Sunday night supper, the accompanying recipe for cheese dreams should be tried. They should be served at once on being taken from the stove, because as soon as they cool the cheese hardens and they are not appetizing. Cheese dreams may be sautéd or prepared in a broiler or an oven, but if they are sautéd, they may be made in a chafing dish.
CHEESE DREAMS