Part 7 (2/2)

It should always be grated so that it can be mixed thoroughly with the other ingredients.

Rice and Cheese.

Half teacupful rice, 2 ozs. grated cheese, one egg. Wash rice and put on with cold water to barely cover, and pinch salt. When that is absorbed, add milk enough to swell and cook the rice thoroughly without making it sloppy.

Remove from the fire and stir in the cheese, seasoning of salt, pepper, or made mustard, pinch cayenne, and the egg beaten up. Turn into b.u.t.tered baking dish and bake gently till set and of a pale brown--cheese dishes must never be done in too hasty an oven, as they acquire an unpleasant flavour if in the least burnt. Turn out on hot ashet, and serve garnished with slices of hard-boiled egg or fried tomatoes.

Cheese and Semolina.

Four ozs. cheese, breakfast cup milk, 1 oz. semolina, 2 eggs. Bring milk to boil and stir in semolina. Cook till it thickens; remove from fire and stir in the cheese, pinch cayenne, and yolks of eggs beaten up, beat up whites stiffly, and mix in lightly. Turn into b.u.t.tered pudding-dish and bake gently till ready--about half-an-hour. This mixture, and the previous one, may also be steamed for about 40 minutes. Serve with fried tomatoes or tomato sauce.

I may say here that tomatoes go very well with cheese in almost any form. A nice variety of rice and cheese can be contrived as follows:--Put half of the cooked rice in pudding dish, put breakfastcupful tomatoes in saucepan with a little b.u.t.ter, the cheese and seasoning, and just stir over the fire till quite mixed. Put half over the rice, then the rest of the rice, and the other half of the tomato mixture. Coat thickly with crumbs, put some b.u.t.ter on top, and bake.

Cheese Souffle.

Two tablespoonfuls grated cheese, 2 eggs, 1-1/2 gills milk. Beat yolks of eggs and mix in cheese, milk, pepper, salt, pinch cayenne, and, lastly, the whites beaten quite stiff. Make souffle tin very hot, pour in mixture, and bake in quick oven till set--15 to 20 minutes. Serve very hot.

Scotch Woodc.o.c.k.

This is a favourite savoury in many non-vegetarian households. There are numerous different recipes, which will doubtless be well known, but the following is quite new and original. Prepare some slices of b.u.t.tered toast or fried bread, take about 1 lb. fresh tomatoes or a large cupful tinned ones drained from the liquor, put in saucepan with a little b.u.t.ter and grated onion, and stew gently till the tomatoes are pulped. If at all stringy, put through a sieve. Add 2 ozs. grated cheese, seasoning to taste, and stir over gentle heat till quite thick. Spread a layer of this mixture on each slice of toast and pile on the top of each other. Reserve a little of the mixture and to it add some tomato juice or milk, mushroom ketchup, or diluted extract. Make very hot and pour right over, sprinkle with chopped parsley, and garnish with slices of hard-boiled eggs--or these might have the whites chopped up and the yolks grated over the top. Serve very hot. A very tasteful effect is made by having the slices of toast, which may be round, oblong, &c., graduating pyramid-wise from a large one at the bottom to a small one at the top.

Cheese Straws (1).

Rub 2 ozs. b.u.t.ter into 4 ozs. flour. Add 2 ozs. grated cheese, a little mustard and cayenne, and make into a stiff paste, with the yolks of 2 eggs or one whole egg beaten up. Roll out thin, cut into straws, lift on to baking sheet carefully with a knife, placing them a little apart, and bake a pale brown--about 10 minutes in moderate oven. Another way is to break off small bits of the paste and roll into thin pipes on a floured board.

Savoury

Cheese Biscuits

are made by cutting above paste, rolled very thin, into oblong or diamond shapes, with pastry cutter. Bake in same way. Serve either hot or cold.

Spread with a little Marmite and savoury tomato mixture, or sandwich this between two biscuits.

Cheese Straws (2).

Two ozs. cheese, same of batter, flour and fine white crumbs. Add seasoning, and make into paste with one egg, roll out, stamp out a few rings, make the rest into straws, bake and put a bundle of straws into each ring.

Parmesan Puff Pie.

Prepare some cheese pastry, as for ”Straws No. 1,” and with it line a round shallow tin or tart ring. Common short or puff pastry will do, but the cheese pastry is nicer. Fill in with rice or crusts to keep in place. Bake rather briskly, and remove from the tin. Fill in with the following mixture:--In a saucepan melt 1 oz. b.u.t.ter, and into that stir 1 oz. flour and 1 oz. flaked or ground rice. Add gradually a teacupful milk, and when it thickens, 2 ozs. grated cheese and seasoning, cayenne, and made mustard.

Pour into pastry case. Sprinkle a few browned crumbs or shredded wheat biscuit crumbs on the top. Dot over with bits of b.u.t.ter, and bake in moderate oven for about 20 minutes. Put a little more grated cheese on the top and serve very hot.

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