Cheese

Welsh Rarebit

Two cups grated cheese, two eggs, one-half cup milk, salt and cayenne to taste.

Toast carefully slices of bread with the crust removed. While hot, butter them, and then plunge in a bowl of hot water. Place on a heated dish and stand in oven to keep warm while you make the rarebit. Put the milk in a porcelain-lined or granite saucepan, and stand it over a moderate fire; when boiling hot, add the cheese, and stir continuously until cheese is melted. Add salt, cayenne, and the yolks of the eggs, and pour it over the toasted bread. If the rarebit is stringy and tough, it is the fault of the cheese not being rich enough to melt.

Old English dairy cheese makes the best Welsh rarebit. Stale beer may be used in place of milk.

Baked Potatoes With Cheese

Divide a hot baked potato in halves the long way. Lay on the open halves a slice of cheese the same size and one-third of an inch thick. Put halves back together, press slightly, and cover with a napkin. By the time it is served, cheese will have softened, and make a savory addition to the potato.

Macaroni or Spaghetti

Break into half-inch bits, cook in boiling salted water until tender, drain. Reheat in stock, strained tomato, or milk; season with salt and pepper and butter or cream, when serving cover with grated cheese. Or, after boiling, moisten with white sauce or tomato sauce, adding cheese in layers, top with buttered crumbs, and bake for twenty minutes.

Cheese Fondu

Two cups milk, with a pinch of soda stirred in; one cup very dry, fine bread crumbs, one half pound of dry cheese; four beaten eggs, one tablespoon of melted butter, pepper, salt, and a pinch of mace. Soak the crumbs in the milk. Beat in the eggs, then butter and seasoning, and lastly the cheese. Butter a pudding dish; put in the mixture, cover the top with more breadcrumbs, and bake covered for half an hour, then uncover and brown rapidly. Eat soon; will fall when cooled.

Cheese Souffle

One and a half tablespoons butter, one tablespoon flour, one-half cup milk, one-half teaspoon salt, three eggs, one cup grated cheese, cayenne. Stir the flour into the butter while melting in a saucepan. Pour the milk in slowly and let it come to a boil. Add the seasoning, the yolks of the eggs well beaten, and the grated cheese. Pour into a bowl and let cool. When cool, stir in the whites of the eggs beaten stiff. Pour into small pans, or one shallow pan, and bake in a moderate oven about twenty minutes.