Cheese Dishes

Cheese is a cheap substitute for meat in the diet. It contains protein and fat and also the calcium of the milk from which it is made.

It is also valuable as a change from meat because of its sharp flavoring. For this reason it is used largely with such relatively tasteless foods as rice, spaghetti and bread.

Cheese is very highly concentrated and very tightly bound; therefore, do not use too often or in too great quantity,

Cheese Toast

1/2 cake cream cheese 1 snappy cheese 1/4 teaspoon paprika 1/4 teaspoon salt

1 tablespoon Worcestershire sauce

12 slices bacon

2 eggs

6 slices of bread

Cream the two kinds of cheese together and add the seasoning. Beat the eggs lightly and mix with the cheese. Cut the bread thick and trim the edges a very little. Spread the cheese mixture thick on the bread and lay on each piece, two slices of raw bacon.

Brown in a hot oven until the bacon is crisp,

Cheese Souffle

3 tablespoons butter

2 tablespoons flour

1/2 cup milk

1/2 cup grated cheese

4 eggs

1/4 teaspoon salt


Heat the flour and butter in a double boiler. Stir in the milk, cheese and seasoning. Cook slowly to a creamy smooth consistency. Beat the yolks of the eggs and add the mixture. Cool, then add the stiffly beaten whites. Turn into a greased baking dish and bake in a moderate oven for fortyfive minutes. Serve at once so that the souffle will not fall.


1 cup milk

1 cup bread crumbs

1 tablespoon butter

1/2 cup cheese, in pieces

1 egg

Salt and pepper

Soak the bread crumbs in milk. Melt the butter in a double boiler and then melt the cheese into it. Add the soaked bread crumbs, the beaten egg and the seasoning. Cook through for a few minutes and serve on crisp crackers or toast.

Cheese Fondue

1 cup cheese

3 eggs

1 cup crumbs

1 cup milk

1 tablespoon butter

1/2 teaspoon salt Mustard and pepper

Grate the cheese and mix with the beaten egg. Add the crumbs, milk and season. Add butter melted. Turn into a greased baking dish and bake in a moderate oven for fifteen minutes. Serve immediately. Very good with salad.

Italian Gnocchi

1/4, cup butter

1/4 cup flour

1/4 cup cornstarch

2 cups milk

2 eggs

1 cup grated cheese

1/4 teaspoon salt

Melt the butter and add the flour, cornstarch and salt. Stir in the milk and boil all together for five minutes, stirring con-tinually to keep smooth. Add the beaten egg, the salt and the grated cheese. Cook for a minute and turn into a low greased pan to cool. Cut into small rounds with a cookie cutter, about one and one-half inches across. Arrange in a flat glass baking dish; sprinkle with grated cheese and brown in a hot oven.

Gnocchi in a double boiler, boil 1 cup of farina, in a quart of rich milk, about 2 hours. Turn out in a bread pan mould, and let stand till cold and firm. Cut in thin slices. Put a layer of this farina in a buttered baking dish, and a thick layer of grated cheese; add a second and third layer of farina and cheese and cover the top layer with plenty of gratedcheese, and bake till the cheese melts and the top gets nice and brown. The amount of cheese required is 1 pound of Swiss and 1/2 pound of yellow American cheese.