CHEESE USES Cheese, as already mentioned, joins forces with many types of food, to achieve widely different results. (1) You have noticed, no doubt, how well cheese goes with such foods as bread, biscuits, macaroni and rice—foods with a bland and gentle flavor of their own. (2) Cheese goes well with vegetables, too... as is demonstrated readily in such Simple ways as by the use of a cheese sauce with many a vegetable or a layer of toasted cheese over the top of a casserole, or diced cheese distributed throughout a hot vegetable scallop or a mixed salad, or soft cheese pressed into crisp short stalks of celery. (3) Cheese combines splendidly with eggs, although these two foods are so much alike in the work they do as to make frequent substitutes one for the other. (4) Cheese and bacon produce another “‘natural born’? combination of flavors, with cheese and ham (and certain of the cold sausage-meats) as a runner-up. (5) Added to a fresh-fruit salad, cheese transforms this favorite into a main dish for luncheon or supper, or into an excellent dessert-salad for serving after a lighter-than-usual main course. (6) Served with fresh fruits, or with a tangy jelly, jam or marmalade, cheese outdoes itself in the dessert course. (7) Cheese with pie is a ‘‘must” with a great many people—it is traditional with apple pie, and fine with other fruit pies. CHEESE RAREBIT Yield—6 servings A rarebit does not wait gracefully for tardy people—be ready to present it as soon as it is ready. Melt in upper pan of double boiler. ....... 2 teaspoons butter Remove from heat andadd_ .... ....2 cups shredded nippy cheese Combine...........¥% teaspoon dry mustard 14 teaspoon salt few grains cayenne and sprinkle over cheese. Beat slightly... ....l egg Stir in. ...'3 cup thin cream or top milk Place cheese mixture over boiling water; stir until the cheese begins to melt, then stir in the egg mixture. Cook, stirring constantly, just until the cheese is melted and the egg is cooked. Serve at once, on rounds or triangles of hot buttered toast. ~ CHEESE SOUFFLE Yield—6 servings The plain cheese soufflé is tremendously good —but such happy additions may always be made as a few chopped fried mushrooms, cooked bacon chips or cooked ham, etc.; add such items to the sauce before egg whites. Oven temperature—slow, 300° Grease a baking dish—6-cup size. Melt in upper pan of double boiler....... 3 tablespoons butter (or fine-flavored dripping) ...... Y teaspoon salt few grains cayenne 3 tablespoons Monarch Pastry Flour Remove melted but- ter from heat and blend in the flour mixture. Gradually stir in.. .! cup milk Cook over boiling water, stirring con- stantly, until thick. AGE . ixadivacns. > 1 cup shredded cheese and stir sauce until Combine. .. 95 LESSON 12 *<¢