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Chapter XIII-Cheese Dishes

HEESE is a valuable food and may often be used as a substitute for meat. In the raw state it is somewhat difficult of digestion but this is more or less overcome by cooking.

The various brands of cheese derive their names from the places where they are made. The principal varieties of cheese are the following, Parmesan, Gruyère, Edam, Cheddar, Gorgonzola, Brie, Neufchâtel, Camembert, Stilton, Swiss, to which may be added the plain American and Cream cheese.

WELSH RAREBIT, No. I-For a party of five, one pound of grated cheese is required. American cream cheese is best for this purpose. Put into a saucepan one teaspoon of butter and while melting stir it well to oil the bottom of the dish. Then add the cheese and stir gently into it one tablespoon of ale. The cheese will at once thicken and another tablespoon of ale should be added, stirring all the time. Gradually add more ale until the mixture is smooth and velvety. Stir into it one teaspoon of paprika, or if much seasoning is not liked a little made mustard, salt and white pepper. Place in spoonfuls on hot dry toast and serve on hot plates. The amount of ale required cannot be fixed definitely, as it varies according to the richness of the cheese, but one-half pint is usually sufficient. Should this thin the cheese too much stir rapidly to evaporate the moisture.

WELSH RAREBIT, No. 2-Melt one heaping tablespoon of butter in a saucepan with a saltspoon of dry mustard, a pinch each of salt and red pepper. Stir into this three cups of grated cheese. As it commences to soften, add by the spoonful about one-half cup of boiling milk. Stir vigorously and when the mixture is thick, smooth and of a rich yellow, it is done; three or four minutes are quite long enough after adding the cheese. If the cooking is checked too soon, the cheese becomes tough and stringy, and if cooked too long there is danger of curdling. It should be served