A laboratory manual of foods and cookery

be eaten in small quantities to avoid danger of irritation of the stomach. Cheese may be used interchangeably with meats and fish, and the time is coming when it will occupy a more prominent place in the dietary than it does at present. Foreign cheeses are expensive, but American cheese may be classed among the most economical of the high protein foods. Eggs with Cheese I Ingredients : 3 hard-cooked eggs few grains cayenne i tbsp. flour | c. grated cheese i c. milk 4 slices toast f tsp. salt Method : Make a thin white sauce with the flour and milk and seasonings. Add the cheese and stir until melted. Chop the whites and add them to the sauce. Pour the sauce over the toast, force the yolks through a potato ricer or strainer, sprinkle over the toast. Eggs with Cheese II Ingredients : 4 eggs i tsp. salt i c. or 4 oz. grated cheese few grains cayenne i c. stale bread crumbs Method : Break the eggs into a buttered baking dish or into ramekins and cook them in a hot oven until they begin to turn white around the edge. Cover with the mixture of crumbs, cheese, and seasonings. Brown in a very hot oven. Eggs with Cheese III Ingredients : \ Ib. cheese grated or i tbsp. chopped parsley cut into small pieces few grains nutmeg 8 eggs \ tsp. salt Method : Beat the eggs slightly, mix them with the other ingredients, cook over a very slow fire, stirring constantly, so that the cheese may be melted by the time the eggs are cooked. Cheese Fondue I Ingredients : i% c. soft bread crumbs 4 eggs 1½ c. grated cheese i c. hot water ^ tsp. salt Method : Mix the water, bread crumbs, salt, and cheese; add the yolks thoroughly beaten ; into this mixture cut and fold the whites of eggs beaten until stiff. Pour the mixture into a buttered baking dish and bake 30 minutes in a moderate oven. Serve at once. Cheese Fondue II Ingredients : i^ c. hot milk i tbsp. butter i^ c. stale bread crumbs 4 eggs i^ c. grated cheese \ tsp. salt Method : Heat the milk in a double boiler, add the crumbs and allow the mixture to stand 15 minutes in hot water. Beat the yolks of eggs and mix thoroughly with the milk and crumbs. Add the butter, cheese, and salt. Fold in the stiffly "beaten whites, pour into a buttered baking dish and bake 30 minutes in a moderate oven. Serve at once. Cheese Fondue III Ingredients : 1 1 c. bread crumbs i egg 1 1 c. warm milk 2 tbsp. butter i^ c. cheese 8 crackers (warmed) seasoning Method : Allow the bread to soak in the warm milk 10 minutes. Add the butter and cheese to this mixture and when the cheese is melted, add H the eggs slightly beaten. Add the seasoning and allow the whole mixture to cook in a double boiler until thick. Serve at once on warmed crackers. Cheese Omelet I Cheese may be made into omelets in several ways. An omelet may be served with thin cheese sauce made in the following proportions : i^ tbsp. flour ^ c. grated cheese i c. milk This sauce may also be added to omelets in which boiled rice, minced meat, or some other nutritious material has been included. Cheese Omelet II Grated cheese may be sprinkled over an omelet before it is served. Cheese Omelet III Ingredients: yolks of 2 eggs salt and pepper 2 tbsp. hot water whites of 4 eggs i c. grated cheese i tbsp. butter Method :