This is a very valuable food, and is a cheap substitute for meat, and fish. It is very concentrated, and is usually served with bland foods, as rice, macaroni, bread. It may cause irritation of the stomach if eaten in too large quantities. All cheese dishes should be cooked at a low temperature, as the protein is made tough and indigestible by extreme heat. Melt cheese over hot water. Welsh Rarebit—1 tablespoon butter, 1 teaspoon cornstarch, 4% cup milk, pinch Blue Ribbon soda, 4 pound cheese, grated, 14 teaspoon salt, VY teaspoon mustard, a speck of cayenne pepper✪ Welsh Rarebit. Cook the cornstarch in the fat; then add the milk gradually and cook 2 minutes; add the cheese and stir until melted; season and serve on crackers or bread toasted on one side, the rarebit being poured on the untoasted side. Cheese Roll—1 cup grated cheese, 214 cups cooked rice, 1 egg, 1 tea- spoon salt, 1g teaspoon Blue Ribbon cayenne, milk. Beat egg, add ingredients with milk enough to form a roll. Roll in buttered crumbs and bake in a moderate oven. Serve with tomato sauce poured over it. Cheese Fondue—2 cups milk, 2 eggs, 14 teaspoon salt, 1 cup grated cheese, cayenne, 14 teaspoon mustard, 1 cup diced bread✪ Cheese Fondue. Put bread in layers in a buttered baking dish alternately with the cheese. Mix all the other ingredients together and pour the mixture over the bread and cheese. Place baking dish in pan of hot water and bake in a moderate oven until firm. 142 Blue Ribbon Cook Book Cottage Cheese—Put a pan of sour milk on the stove or range, where it is not too hot; let it scald until the whey rises to the top (be careful not to let it boil or the curd will become hard and tough). Put a clean cloth over a sieve, and pour this curd and whey into it, leaving it covered to drain 24 hours; then put it into a dish and chop it, adding a teaspoon of salt, a tea- spoon of butter, and enough sweet cream to make the cheese the consis- tency of putty. With your hands make it into little flattened balls. Keep in a cool place. Serve with salads or as a salad garnished with lettuce, or as a filling for sandwiches. Some like it made rather thin with cream, serving it in a deep dish. Cheese Crackers—Take small, thin crackers, sprinkle on grated cheese and set in the oven until the cheese adheres to them. Serve either hot or cold. Some people butter the crackers lightly and add a dash of Blue Ribbon cayenne before sprinkling on the grated cheese. Cheese Scallop—Cook 1 cup bread crumbs in 1 cup milk until hot and smooth, then add 1 tablespoon butter, 1 cup grated cheese, 14 teaspoon salt, and a dash of Blue Ribbon black pepper, then cook a minute longer. Beat 2 eggs✪ Cheese Scallop separately, add well-beaten yolks, and fold in whites, which should be stiff and dry. Put in a buttered baking dish in pan of hot water and bake 15 or 20 minutes. When firm to touch, it is done. Hot Cheese Sandwich, No. 1—6 slices bread, cut 14 inch thick, butter, grated cheese, salt and Blue Ribbon cayenne, 1% cup milk, 1 egg✪ Hot Cheese Sandwich, No. 1. Remove crusts, butter, cover with seasoned grated cheese. Press 2 slices together. Cut in shapes for serving. Dip both sides in egg and milk mixture. Brown in frying pan until a golden color. Cheese Sandwich, No. 2—Cut slices of stale bread about 1% inch thick and toast them on both sides. Have as many thin slices of rich, mild cheese, as there are of the toasted bread, spread the toast with softened butter✪ Cheese Sandwich, No. 2, lay a slice of the cheese on each slice of the toast, and put in a hot oven until the cheese is slightly browned, or cover with another slice and brown in a pan or broiler. Baked Macaroni and Cheese—}4 pound macaroni (1 heaping cup), 2 cups milk, 4 tablespoons butter, 4 tablespoons flour, 1 cup grated cheese, 4% teaspoon salt, 44 teaspoon Blue Ribbon pepper, and a dash of cayenne✪ Baked Macaroni and Cheese.

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This is a very valuable food, and is a cheap substitute for meat, and fish. It is very concentrated, and is usually served with bland foods, as rice, macaroni, bread. It may cause irritation of the stomach if eaten in too large quantities. All cheese dishes should be cooked at a low temperature, as the protein is made tough and indigestible by extreme heat. Melt cheese over hot water. Welsh Rarebit—1 tablespoon butter, 1 teaspoon cornstarch, 4% cup milk, pinch Blue Ribbon soda, 4 pound cheese, grated, 14 teaspoon salt, VY teaspoon mustard, a speck of cayenne pepper. Cook the cornstarch in the fat; then add the milk gradually and cook 2 minutes; add the cheese and stir until melted; season and serve on crackers or bread toasted on one side, the rarebit being poured on the untoasted side. Cheese Roll—1 cup grated cheese, 214 cups cooked rice, 1 egg, 1 tea- spoon salt, 1g teaspoon Blue Ribbon cayenne, milk. Beat egg, add ingredients with milk enough to form a roll. Roll in buttered crumbs and bake in a moderate oven. Serve with tomato sauce poured over it. Cheese Fondue—2 cups milk, 2 eggs, 14 teaspoon salt, 1 cup grated cheese, cayenne, 14 teaspoon mustard, 1 cup diced bread. Put bread in layers in a buttered baking dish alternately with the cheese. Mix all the other ingredients together and pour the mixture over the bread and cheese. Place baking dish in pan of hot water and bake in a moderate oven until firm. 142 Blue Ribbon Cook Book Cottage Cheese—Put a pan of sour milk on the stove or range, where it is not too hot; let it scald until the whey rises to the top (be careful not to let it boil or the curd will become hard and tough). Put a clean cloth over a sieve, and pour this curd and whey into it, leaving it covered to drain 24 hours; then put it into a dish and chop it, adding a teaspoon of salt, a tea- spoon of butter, and enough sweet cream to make the cheese the consis- tency of putty. With your hands make it into little flattened balls. Keep in a cool place. Serve with salads or as a salad garnished with lettuce, or as a filling for sandwiches. Some like it made rather thin with cream, serving it in a deep dish. Cheese Crackers—Take small, thin crackers, sprinkle on grated cheese and set in the oven until the cheese adheres to them. Serve either hot or cold. Some people butter the crackers lightly and add a dash of Blue Ribbon cayenne before sprinkling on the grated cheese. Cheese Scallop—Cook 1 cup bread crumbs in 1 cup milk until hot and smooth, then add 1 tablespoon butter, 1 cup grated cheese, 14 teaspoon salt, and a dash of Blue Ribbon black pepper, then cook a minute longer. Beat 2 eggs separately, add well-beaten yolks, and fold in whites, which should be stiff and dry. Put in a buttered baking dish in pan of hot water and bake 15 or 20 minutes. When firm to touch, it is done. Hot Cheese Sandwich, No. 1—6 slices bread, cut 14 inch thick, butter, grated cheese, salt and Blue Ribbon cayenne, 1% cup milk, 1 egg. Remove crusts, butter, cover with seasoned grated cheese. Press 2 slices together. Cut in shapes for serving. Dip both sides in egg and milk mixture. Brown in frying pan until a golden color. Cheese Sandwich, No. 2—Cut slices of stale bread about 1% inch thick and toast them on both sides. Have as many thin slices of rich, mild cheese, as there are of the toasted bread, spread the toast with softened butter, lay a slice of the cheese on each slice of the toast, and put in a hot oven until the cheese is slightly browned, or cover with another slice and brown in a pan or broiler. Baked Macaroni and Cheese—}4 pound macaroni (1 heaping cup), 2 cups milk, 4 tablespoons butter, 4 tablespoons flour, 1 cup grated cheese, 4% teaspoon salt, 44 teaspoon Blue Ribbon pepper, and a dash of cayenne.

Blue Ribbon cook book