Foods, their selection and preparation

For a Welsh rabbit made on the basis of a custard, make a soft custard, using 1 cup milk and at least 1 egg or 2 yolks. (See page 110 for custards.) Blend from 1 to 2 cups shredded cheese with the custard in the double boiler and season as desired. Cream-sauce Welsh rabbits are easier to prepare than those made with liquid alone or those on a custard base. In their prepara¬ tion, a medium to thick cream sauce is made, using 2 to 3 tablespoons flour and 1 table¬ spoon butter or margarine to each cup liquid. The amount of cheese to sauce may vary, but from equal measures to twice as much cheese as liquid are good basic proportions. A cream-sauce Welsh rabbit may need more seasoning than the other types. Welsh rabbits are made most often, per¬ haps, on a combination-custard basis, that is, using both flour and egg for thickening. A medium cream sauce is made with 2 table¬ spoons flour and 1 tablespoon butter or mar¬ garine to 1 cup liquid. After the sauce is thoroughly cooked and then cooled slightly, Cheese Souffle • ( Upper left ) The cheese is added to the cream sauce. ( Lower left) Folding in the whites carefully. ( Lower right ) The end product should be light and fluffy and golden brown Krafts Food Co. a beaten egg yolk and the grated cheese are added to the sauce. The egg is cooked and the cheese blended with the other ingredi¬ ents in the double boiler, with constant stirring. Cheese and seasonings are used in approximately the same proportions as in the custard or cream-sauce rabbits. Omelets and souffles. Cheese is fre¬ quently prepared in the form of omelets and souffles. (See page 106 for omelets.) A souffle is a baked cream-sauce omelet. A cheese souffle is one of the most attractive of all cheese dishes. The amount of cheese to cream sauce depends upon the flavor of the cheese; but the amount of cream sauce to egg must be such that the air in the egg white will leaven the mixture, making it light and fluffy. Basic proportions are about \ cup thick cream sauce to each egg. A recipe follows : Cheese Souffle 3 to 4 tablespoons butter or margarine 3 to 4 tablespoons flour 1 cup milk 4 eggs, separated 1 to 2 cups grated cheese (depends on flavor) 4 to 1 teaspoon salt Dash of cayenne Mustard and paprika, as desired After the cream sauce is thoroughly cooked and smooth, it is removed from the heat. The cheese is added and stirred until it is melted. Then the well-beaten yolks and seasonings are added and thoroughly mixed. This mixture is poured slowly into the stiffly beaten whites and the whole care¬ fully but thoroughly blended. Then it is poured into a casserole, greased in the bot¬ tom, and baked at 300° F. for about one and a quarter hours or until a spatula inserted into the center comes out clean. Cheese fondue. A cheese fondue is a var¬ iation of cheese souffle. In this dish, bread crumbs are used for thickening instead of flour. General proportions for a fondue are equal measure of milk, crumbs, and grated cheese. To 1 cup each of these ingredients, from 2 to 4 eggs are used, the stiffly beaten whites folded in last, as for a souffle. It is then baked in a large casserole or in custard cups.