Part 10

Break the eggs into a buttered baking dish or into ramekins, and cook in a hot oven until they begin to turn white around the edges. Cover the mixture with crumbs, cheese, and seasoning. Brown in a very hot oven so that the cheese is brown without the eggs being cooked too much. White sauce may be put over eggs before the cheese mixture is added.

CREAMED CHEESE AND EGGS.

3 hard-boiled eggs. 1 tablespoon of flour. 1 cup of milk. ½ teaspoon of salt. Speck of cayenne. 4 slices of toast. 2 or 3 cheeses or from ⅔ to 1 cup.

Make a thin white sauce with the flour, milk, and seasoning. Add the cheese and stir until melted. Chop the whites of the eggs and add them to the sauce. Pour over the toast, then cut the yolks in small pieces and sprinkle over the whole.

CHEESE OMELET.

2 eggs. 2 teaspoons of milk. 1 cheese or 4 tablespoons. ½ tablespoon of butter. ¼ teaspoon salt. Dash of pepper.

Cream the cheese until soft, add milk, then the well-beaten yolks of the eggs, and then the stiffly beaten whites. Place a little butter in an iron skillet and when hot pour in the omelet. Cook until brown, then place under flame in an oven until slightly dried out on top, turn, and serve on hot platter. Season with salt, pepper, and butter.

SCRAMBLED EGGS WITH CHEESE.

3 eggs. 3 cheeses, or 1 cup. 1 tablespoon of chopped parsley. ½ teaspoon of salt. Pinch of nutmeg if desired.

CHEESE SOUFFLÉ.

3 eggs. ¼ teaspoon of salt. 1 cheese, or 4 tablespoons. 5 tablespoons of honey. ¼ cup of sour cream.

Beat cream and cheese until smooth. Add honey so that it is well blended, add yolks, then beaten whites. Fill pastry cases and bake 25 minutes. They will puff over the cases. If preferred, they may be baked in custard cups instead of cases. Serve with cheese sauce made by heating thick cream and cheese, blending with spoon and beater.

MISCELLANEOUS CHEESE DISHES.

Cream or Neufchâtel cheese may be used in preparing many dishes which may take the place of or supplement meat dishes, as well as in the recipes given below. It is not recommended to use them instead of American Cheddar or other cheese, but to show the many ways of using them satisfactorily. Since these cheeses are not ripened, they have a mild-cheese flavor in contrast to the strong-flavored cheese. The Cheddar cheese is often cheaper, has a more pronounced flavor, and when obtainable should be used in the regular way.

When these cheeses are made in the home, and are therefore not so expensive, or when a mild-cheese flavor is desired, or when the other cheeses are not easily obtainable, they will be found very acceptable in preparing many dishes, a number of which are given below. The nutritive value of the menu and the number of palatable dishes which may be served will be greatly increased by their use.

In many recipes calling for cheese the omission of butter and the substitution of a smaller quantity of skim milk or water for whole milk is very desirable and more wholesome because of the high fat and water content of the cheese.

PIMIENTO AND CHEESE ROAST.

2 cups of Lima beans, cooked. 2 canned pimientos, chopped. 2 cheeses or ⅔ cup. Bread crumbs. Salt and pepper.

Put the cheese, beans, and peppers through a meat grinder. Mix well and add bread crumbs until stiff enough to form into a roll. Brown in oven, basting occasionally with fat and water.

FRIED BREAD WITH CHEESE.

Cut stale bread into thin pieces and put two pieces together with cheese between them. Dip in a mixture of egg and milk and fry in butter or other fat.

CHEESE SAUCE.

1 cup of milk. 2 tablespoons of flour. From 1 to 3 cheeses or from 4 tablespoons to 1 cup. Salt and pepper.

Thicken the milk with flour and add cheese just before serving, stirring until melted.

This sauce may be used in preparing creamed eggs, to pour over toast, with macaroni, rice, Welsh rabbit, or for baking with crackers soaked in milk.

CHEESE AND MACARONI.

1 cup of macaroni broken into small pieces. 1 tablespoon of chopped green peppers. 1 tablespoon of butter. 1 teaspoon of onion juice. 1 teaspoon of chopped parsley. 3 cheeses or 1 cup. Salt and pepper.

Cook the macaroni in boiling water until tender; rinse in cold water, and cook parsley, onion, and green peppers in a little water with butter. Mix all ingredients together with the cheese and bake in a moderate oven about 15 minutes.