Part 3

TOMATO AND CHEESE SALAD NO. 3.

Mix with the cheese chopped pimientos, celery, and olives. Season with salt and paprika. Wash and remove centers from fresh, medium-sized tomatoes, and fill the cavity with the seasoned cream cheese. Serve on lettuce leaf with salad dressing.

BLANCHED GREEN PEPPERS AND CHEESE SALAD.

Blanch peppers, cut off large end, then remove centers and put peppers on ice. Mix with the cheese:

¼ teaspoon salt, 1 dash paprika, 6 stuffed olives, chopped fine.

While soft, press into the hollowed peppers, chill, and cut into slices. Serve on lettuce leaves with mayonnaise, or use as a garnish.

RADISH AND CHEESE SALAD.

Select medium-sized radishes, wash and scrape out the centers, adding the part removed to cream cheese to which pimientos or nuts have been added. Mix well and fill radishes with mixture and serve on lettuce leaves with dressing. This cheese combines well with almost any vegetable or fruit to make salads and sandwiches.

CHEESE AND VEGETABLE SALAD.

Slice thin some peeled tomatoes and cucumbers. Make a quantity of cheese balls, heap them on lettuce hearts in the middle of a flat dish, and put little piles of cucumbers and tomatoes alternately around them. Cover with French or mayonnaise dressing and serve.

POTATO AND CHEESE SALAD.

Salad dressing. 1 egg. ¼ teaspoon of salt. ¼ cup of vinegar. ¼ cup of water. Mustard or curry powder. 1 cheese or 4 tablespoons. Diced potatoes.

Add to well-beaten egg the other ingredients and cook over water until thick, then add the cheese and stir until melted and smooth. Pour over the potatoes, which have been cubed or diced, and mix well. Chopped celery, sweet peppers, or celery seed change the taste and give variety.

CHEESE AND CELERY SALAD.

1 stalk celery. 2 cheeses or ⅔ cup. 1 teaspoon of salt. 2 tablespoons of ground pecan nuts. ¼ tablespoon of paprika. 2 tablespoons of finely cut celery tops and lettuce leaves.

Separate the celery, clean thoroughly, and place on ice until crisp. Mash cheese until soft, and add salt, paprika, and ground nut meats. Dry the celery, fill the hollow part with the cheese mixture, and roll in finely chopped parsley or celery tops. Cut into 2-inch pieces and serve on crisp lettuce leaves with French dressing.

PRUNE AND CHEESE SALAD.

Cream the cheese with mayonnaise and to each half cup of the mixture add one-quarter cup of English walnut meats, broken. Roll into tiny balls and place inside seeded prunes which have been cooked for 10 minutes in lemon juice and water. Serve on lettuce leaves with mayonnaise.

PINEAPPLE AND CHEESE SALAD.

Place slices of pineapple on lettuce leaves, cover with slices or pieces of cheese, and serve with mayonnaise dressing.

PEACH AND CHEESE SALAD.

Peel large peaches and cut into halves; remove stones and put on ice; place on lettuce and add a spoonful of mayonnaise. In center of each place a ball of cheese.

ASTORIA SALAD.

4 large figs. 1 teaspoon lemon juice. 1 cup of cheese, creamed. 8 large dates. ½ cup almonds.

Add the lemon juice to the cheese, salt to taste, and beat thoroughly. Remove stones from dates. Add figs and almonds, chopping all together and beating to a smooth paste. Add cheese mixture and mix well together, form into molds or balls, and serve on lettuce leaves with salad dressing mixed with an equal quantity of whipped cream. Maraschino cherries may be used instead of figs.

HONOLULU SALAD.

Put a slice of raw or canned pineapple on a nest of lettuce leaves. Mix one-half cup of cheese with a pimiento pepper; add a dash of salt and cayenne or tabasco. Form into balls and place one in the center of each slice of pineapple. Serve with mayonnaise dressing.

CHEESE SALAD AND PRESERVES.

Place pieces of the cheese on lettuce leaves and cover with French or mayonnaise dressing. Serve with currants or other fruits, preserved in honey or sugar.

NUT AND CHEESE SALAD.

Cover whole blanched almonds with cheese and form in egg shapes. Roll in finely ground almonds. Pile in nests of lettuce leaves. Serve with mayonnaise dressing. Peanuts and many other nuts may be used equally satisfactorily.

PEAR AND CHEESE SALAD NO. 1.

Mix chopped pecans with the cheese, form into balls, roll them in finely chopped nuts, and place in cavities of California white pears. Serve on lettuce leaves with mayonnaise.

PEAR AND CHEESE SALAD NO. 2.

Wash ripe pears and cut in two (crosswise). Scoop out the center from one half and fill the pear cup thus made with the cheese, to which chopped nuts, salt, and paprika have been added. Cover with the other half, chill, and serve with mayonnaise.

CHEESE AND FRUITS.

CHEESE AND CHERRIES.

Select large whole cherries; wash, drain, and stone. Fill the centers with cheese and serve on lettuce leaves with mayonnaise. The cheese may be prepared with nut meats or pimientos before filling the cherries.

CHEESE AND DATES.

Select large, firm dates; wash, drain, and stone. Stuff with cream cheese seasoned with salt and paprika. Chill and serve on a nest of lettuce leaves with mayonnaise or special cheese dressing.

CHEESE SURPRISE.

Select tart apples of uniform size; core, pare, and steam in a sirup of 1 cup of sugar to 2 cups of boiling water until soft. When cool place on the ice to chill thoroughly. Season cream cheese with salt and paprika and mix together until soft. Cover the apples with the cheese mixture. Chill again before serving. Serve on lettuce.

CHEESE AND APPLES.

Mix with one cheese 12 dates (seeded and chopped) and 1 tablespoon of chopped pecan nuts. Wash and core good eating apples and fill the centers with the cheese mixture. Chill and serve on crisp lettuce leaves with French or mayonnaise dressing.

FROZEN CHEESE WITH FIGS.

Mash two cheeses and beat them with half a cup of stiffly beaten cream until smooth; flavor, and sweeten to taste. Put into covered pail or mold and bury in ice and salt for 4 hours. Slice in pieces 2 inches thick and cut round with biscuit cutter. In the side of each piece put a preserved fig or some other fruit.

TOMATO RABBIT.

2 tablespoons of butter. 2 tablespoons of flour. ¾ cup of stewed and drained tomatoes. 5 cheeses, or 1⅔ cups. ¾ cup of milk. ⅛ teaspoon of soda.

Cook the butter and flour together, add milk, and as soon as the mixture thickens add tomatoes and soda. Then add cheese and seasoning. Serve on toast, whole wheat, or Graham bread.

BAKED CHEESE AND TOMATO.

Select good whole tomatoes, remove part of contents, stuff with cheese, and bake. Green peppers may be used in the same way. Serve hot.

CHEESE SANDWICHES.

CUBAN SANDWICH.

Between two slices of bread place lettuce with a little salad dressing or salt on it, then a slice of cheese, and finally thin slices of dill pickles or a little chopped pickle.

TOASTED CHEESE SANDWICHES.

Plain bread and butter sandwiches with fairly thick slices of cheese between are toasted, and on picnics or at chafing-dish suppers are often browned in a pan in which bacon has been fried.

CHEESE AND JELLY SANDWICH.

Spread slices of bread with a layer of cream cheese, then a layer of jelly. Place another layer of bread on top to form a sandwich, then toast.

CHEESE-DATE-NUT SANDWICH.

Season cream cheese with chopped dates and nuts and serve as sandwich filling for graham crackers.

CHEESE FOR SANDWICHES.

Add salt, a few drops of vinegar, paprika, and a speck of mustard to one cream or Neufchâtel cheese. Mix thoroughly and spread between thin slices of bread. Anchovy essence may be added to the mixture if desired.

CHEESE PASTE FOR SANDWICHES.

½ cup of tomato ketchup. 2 tablespoons chopped pecans. 2 cheeses or ⅔ cup. 1 teaspoon onion juice. 1 teaspoon of salt. ¼ teaspoon paprika.

Cream the cheese and mix with the other ingredients. Spread between thinly cut slices of bread. This will make sufficient paste for about 24 ordinary sandwiches.

CHEESE AND JAM SANDWICHES.

Brown bread. Cheese. Cheese with jam, marmalade, or preserved ginger.

Slice bread thin and spread with layer of jam or marmalade; strawberry and peach flavors give best results. Spread a layer of cheese over jam and cover with another slice of bread. Press and serve.

CHEESE AND VEGETABLES.

CHEESE AND POTATO PUFFS.

1 cheese or 4 tablespoons. 1 cup hot seasoned mashed potatoes. 1 egg. ½ teaspoon of salt. 1 dash of paprika. ½ teaspoon parsley chopped fine.

Mix cheese and potatoes, add salt, parsley, paprika, and yolk of egg well beaten. Fold in the stiffly beaten white of egg, place by spoonfuls on a greased pan, and bake until a golden brown.

CHEESE-POTATO CAKES.

Mix one cheese with 2½ cups of cold mashed potatoes; season with salt, pepper, or a little paprika. Form into cakes and fry quickly in a little fat.

CHEESE ROLLS.

A large variety of rolls may be made by combining legumes--beans of different kinds, cowpeas, lentils, or peas--with cheese, and adding bread crumbs to make the mixture thick enough to form into a roll. Beans are usually mashed, but peas or small Lima beans may be combined whole with bread crumbs and cheese, and enough of the liquor in which the vegetables have been cooked may be added to get the right consistence. Chopped spinach, beet tops, or head lettuce may be used instead of the legumes.

CHEESE AND BEAN ROAST.

1-pound can kidney beans or equivalent of other cooked beans. 3 cheeses or 1 cup. Bread crumbs. Salt.

Mash the beans or put through a meat grinder. Add cheese and bread crumbs enough to make the mixture sufficiently stiff to be formed into a roll. Bake in a moderate oven, basting occasionally with fat and water. Serve with tomato sauce. This dish may be flavored with onions, chopped and cooked in butter and water.

CHEESE AND CELERY RELISH.

Cut stalks of deep-grooved celery into pieces about 2 inches long. Fill grooves with Neufchâtel, cream, or pimiento cheese and serve with bread and butter as a salad course or serve as a relish.

TOMATOES AND CHEESE.

Broil slices of tomatoes, season with salt and paprika, place on slices of bread, cover the broiled tomatoes with seasoned cheese, and place in oven until cheese is melted. Serve at once.

CHEESE AND PARSLEY BALLS.

Season the cheese and mold into balls, chill, and roll in finely chopped parsley. Serve as garnish or on lettuce leaves with French or mayonnaise dressing.

CHEESE AND CEREALS.

Cheese may be combined with many breakfast foods. It can be melted with the “ready-to-serve” breakfast foods or simply served with them, and it may be cooked with the home-cooked kinds. This is a very rational dish as regards the proportion of nutrients and may be served as the principal item of a breakfast menu, thereby eliminating the meat. It may be served without milk and sugar.

OATMEAL WITH CHEESE.

2 cups of oatmeal. 1 cup of cheese. 1 tablespoon of butter. 1 level teaspoon of salt.

Cook the oatmeal as usual. Shortly before serving stir in the butter and add the cheese. Stir until cheese is melted and blended with oatmeal. The cheese flavor may be increased or decreased by the quantity added. Wheat breakfast foods (parched or unparched), corn meal, and hominy may be prepared in the same way.

CHEESE WITH MUSH.

Cheese may be added to corn-meal mush or to mush made from any of the corn or wheat preparations now on the market. The addition of cheese is particularly desirable when the mush is to be fried. Simply put the cheese in with the meal and cook until well blended. It fries much more satisfactorily and has a rich, desirable flavor.

BAKED CHEESE AND RICE.

1 cup of rice. 3 cheeses or 1 cup milk as needed.

Cook the rice in salted water, and put into a buttered baking dish alternate layers of rice and cheese. Pour over them milk enough to come halfway to the top, cover with bread crumbs, and brown in the oven.

CHEESE AND EGGS.

DEVILED EGGS WITH CHEESE.

Deviled eggs are very much improved by the use of cream or Neufchâtel cheese mixed with the egg yolk. The cheese prevents the crumbling of the yolk, as is usually the case with deviled eggs. Beat the eggs slightly, mix them with the other ingredients, and cook over a very slow fire, stirring constantly so as to melt the cheese by the time the eggs are cooked.

BAKED EGGS WITH CHEESE.

4 eggs. 2 or 3 cheeses or from ⅔ to 1 cup. 1 cup of fine, soft, stale bread crumbs. ¼ teaspoon of salt. Few grains cayenne pepper.

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.

PLAIN CHEESE AND MACARONI.

Cook macaroni until done, drain water off, add salt and pepper and cheese, stirring until cheese is melted. Serve at once.

CHEESE, RICE AND TOMATO.

1 cup of cooked rice. 1 teaspoon of salt. 1 cheese or 4 tablespoons. ½ of medium-sized green pepper. ¼ of medium-sized onion. 3 medium-sized tomatoes.

Cook tomatoes, onion, and green pepper 20 minutes. Add cooked rice and seasoning, then the cheese. When melted, pour over heated crackers or toast.

SAVORY CHEESE.

3 slices of bacon. 1 cheese or 4 tablespoons. ½ teaspoon onion juice. 1 tablespoon of milk. ¼ teaspoon of salt. Dash of paprika.

Crisp the bacon and break it into small pieces. Mix cheese seasoning and milk with bacon. Heat thoroughly and serve on toast or crackers.

CHEESE FONDUE.

1 cheese. ¼ cup of fine bread crumbs. ¼ teaspoon of salt. 3 teaspoons of milk. ¼ cup of hot water. 2 eggs.

Cream the cheese and add salt, hot water, bread crumbs, and milk, then the well-beaten yolks of the eggs. The well-beaten whites are then gently added. Pour the fondue into a greased baking dish and place in a pan surrounded by hot water. Cook in a slow oven about 30 minutes or until firm. Test in center with knife.

BERMUDA RELISH.

Arrange slices of Bermuda onion on toast with salt, pepper, and a drop of tabasco sauce on each; then add a thin layer of cream cheese. Bake long enough to melt the cheese.

CHEESE TOAST.

1 cheese, or 4 tablespoons. ½ teaspoon of salt. ⅛ teaspoon paprika.

Slice bread thin and cut into round pieces with biscuit cutter. Cream the cheese, add salt and paprika, spread evenly on bread, and brown in oven.

CHEESE CRUSTS.

Cut some stale bread in slices 2 inches thick. Trim crusts and spread with one tablespoon of cheese. Season with salt and paprika. Lay in baking pan and brown in oven.

CHEESE BALLS, FRIED.

½ cup of dry brown or victory bread crumbs. 1 cup of cheese. 1 egg. ¼ teaspoon of salt. ¼ teaspoon of mustard. A few grains of cayenne pepper.

Mix ingredients, shape in small balls, and fry in deep fat.

FROZEN CHEESE.

4 cheeses, or 1⅓ cups. 1 quart of milk. 1 pint of cream. 2 eggs. 1½ cups of sugar.

Beat the cream and cheese together until smooth. To the well-beaten yolks of the eggs add the sugar and vanilla to taste, and the milk. Strain and freeze. When partly frozen add the well-beaten whites of the eggs.

CHEESE RELISH.

1 cheese, or 4 tablespoons. 2 tablespoons of Roquefort cheese. ½ stalk celery. 1 large Bermuda onion. 1 tablespoon of butter. 2 green peppers. ½ tablespoon of paprika.

Rub the cheese and butter to a smooth paste, then add the paprika and the onion, celery, and pepper, chopped fine. Chill and serve with hot toasted cracker.

CHEESE DRESSING.

1 cheese, or 4 tablespoons. 1 egg. ¼ cup cold water. 1 tablespoon vinegar. ¼ teaspoon mustard. ½ teaspoon salt. 1 teaspoon sugar.

Beat the egg until light, add salt, sugar, and mustard, then water and vinegar, and cook over boiling water until thick. Then add cheese and beat until light and smooth. Serve when cold. A variety of salads may be served with this dressing. Chopped hard-boiled eggs, shredded pepper, and chopped olives, mixed and served on lettuce leaves with this dressing, make an excellent salad.

Whole tomatoes, with centers removed and the center filled with chopped cabbage, make a good salad with this dressing.

CHEESE SPOON BREAD.

1 egg. 1 cheese, or 4 tablespoons. 1 cup of milk. ½ cup of corn meal (white). ½ teaspoon of baking powder. ½ teaspoon of salt.

Heat milk, salt, and corn meal in double boiler for 5 minutes. Add cheese, and when melted and cool stir in the baking powder, then add the beaten egg. Bake in greased muffin rings or bread pan about 20 minutes.

CRACKERS AND CHEESE.

1 cheese, or 4 tablespoons. 1 egg. 3 drops of onion juice. 2 tablespoons of milk. ½ teaspoon of salt.

Soften the cheese, add milk, seasoning, and the yolk beaten until lemon colored, and lastly fold in the stiffly beaten white of the egg. Place spoonful on toast or crackers, heat thoroughly, and serve.

GINGERBREAD.

Make a gingerbread, reducing the quantity of sugar. When cold cut in two and put in a layer of the following between the two halves:

2 cheeses or ⅔ cup. 2 tablespoons of chopped dates. 2 tablespoons of pecan nuts (chopped fine). ¼ tablespoon of salt.

Rub to a paste.

CHEESE FRITTERS.

1 cheese or 4 tablespoons. 1 cup of cooked rice. ¼ cup of milk. 1 egg. ½ teaspoon of onion juice, if desired. ¼ teaspoon of salt. Dash of paprika.

Mix rice, cheese, milk, paprika, salt, and onion juice. Beat the egg well and mix with the other ingredients. Drop by spoonfuls on lightly greased skillet and turn when brown. Serve plain or with jelly.

CHEESE CROQUETTES.

Prepare the same as for cheese fritters. Chill the mixture thoroughly, mold into shape, roll in fine bread crumbs, then in diluted egg (1 tablespoon of milk or water to an egg), and again in bread crumbs. Place in greased pan and brown in oven. Serve with tart jelly.

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Transcriber’s Notes

This file uses _underscores_ to indicate italic text.

This file uses =equal signs= to indicate boldface text.

What appears in Caps and Small Caps in the book has been coverted to All Caps in the text version.

Illustrations have been moved to between paragraphs.

Itemized changes from the original text:

On page 24, changed “or” to “of”, near “If ice is available place the bag”

On page 30, changed “ususal” to “usual”, near “Cook the oatmeal as”

On page 32, changed “cheese” to “cheeses”, near “PIMIENTO AND CHEESE ROAST.”

On page 35, moved “Rub to a paste.” from ingredient list to instruction list, near “GINGERBREAD.”