| | | | |  | | | | | ― From the 1918 Metropolitan Life Cookbook for "Healthful Eating"
EDITOR’S NOTE: The article is decorated with ads from 1918 Ladies’ Home Journal and McClure’s Magazines.
― CHEESE DISHES ―
One pound of cheese contains as much fuel value as 2 pounds of meat.
Cheese may be added to white sauce and served with boiled rice or boiled vegetables or plain on toast.
Cheese may be combined with left-over cereal mush, and baked as a souffle or shaped into cakes and baked in the oven or browned in a little fat in a pan.
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CHEESE FONDU
• 1 cup stale bread crumbs
• 1 cup or 1/4 lb. cheese (cut fine)
• 1 cup milk
• 2 eggs
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/8 teaspoon mustard
• 1/8 teaspoon paprika
Mix bread, milk and cheese in a double boiler.
When cheese is melted, add eggs, beaten until well mixed, add seasonings. Cook until thick and perfectly smooth.
The same mixture may be prepared by placing bread and cheese in layers, in buttered pudding dish, and pouring over it milk, mixed with egg and seasoning, then baking till firm, in moderate oven 325°F., testing with knife, as for all custard mixtures. Dish should be set in pan of water to bake.
Macaroni, rice, or other cooked cereal may be substituted for bread crumbs.
More or less cheese may be used.
One egg will often be sufficient, or 3 may be preferred.
Whites and yolks may be separated and whites stiffly beaten, folded in last. Then bake in buttered pudding dish.
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CHEESE SOUFFLE
• 4 tablespoons granulated tapioca
• 1 1/2 cups milk
• 1 1/3 cups grated cheese
• 4 egg yolks well beaten
• 4 egg whites beaten stiff with 1 teaspoon salt
Cook milk and tapioca in double boiler until tapioca is clear.
Add cheese and stir until melted.
Add egg yolks and mix well.
Fold in egg whites. Bake in greased baking dish set in pan of hot water at 350°F. 50 minutes. | | | | |  | | | | | | Preferred For Every Milk Use. Carnation Milk is preferred by thousands of housewives because they know it is real milk ― just cows’ milk and nothing else. Carnation Milk ― From Contented Cows. |
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RAREBIT
• 1/2 cup milk or cream
• 2 cups or 1/2 lb. cheese
• 2 tablespoons butter
• 1 egg
• 1/2 teaspoon salt
• Sprinkle cayenne
Put milk and grated cheese in upper part of double boiler, or blazer of chafing dish.
When cheese is melted, add butter.
Pour this mixture over egg, slightly beaten, then return to double boiler.
Add seasoning. Stir. constantly, and cook until smooth and thick.
Serve at once, over slices of toast, or hot crisp crackers.
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BAKED RICE AND CHEESE
• 3 cups cooked rice
• Butter
• 1 1/2 cups cheese grated
• Milk
• 1/2 teaspoon salt
• Bread crumbs
Cover bottom of buttered baking dish with rice, sprinkle with cheese, season and dot with butter. Repeat until rice and cheese are used.
Add milk to half the depth of rice.
Cover with crumbs. Bake at 350°F. about 20 minutes or until cheese melts and crumbs are brown.
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COTTAGE CHEESE
Heat sour milk to about 100°F. and turn into a strainer lined with cheesecloth.
Pour over 1 quart hot water.
Let curd hang in cheesecloth bag until all whey has drained off.
Add enough cream and melted butter to moisten.
Add salt. | | | | |  | | | | | Purity Cross Graced Spaghetti. A Chefservice achievement that is, without boast, without exaggeration, the most delicious spaghetti imaginable.
Its tomato sauce is graced with chopped chicken livers, hickory smoked ham and mushrooms. 20¢ and 30¢ at Grocers. Write for Booklet. Purity Cross Model Kitchen, 2A, Orange, N.J. |
― MACARONI AND SPAGHETTI ―
Macaroni and spaghetti are starchy foods, and dishes made from either are served in place of potatoes, and when combined with cheese, also as a meat substitute. If they are carefully and thoroughly cooked, they are pleasing in appearance and palatable.
They should be cooked in rapidly boiling, salted water until tender, then drained and rinsed in cold water. This keeps the pieces from becoming mushy and sticking together.
They may be used interchangeably in recipes, for they differ in form, rather than in content.
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SPAGHETTI AND TOMATOES
Cook spaghetti in boiling salted water until tender. Drain and rinse.
Put a layer of the spaghetti in a buttered baking dish.
Cover it with a layer of tomato sauce made like White Sauce II (recipe repeated at bottom of page), using strained canned tomatoes instead of milk.
Dot with 1/4 inch cubes of bacon and onion, chopped fine. Repeat layers until dish is full.
Cover with buttered crumbs and put in an oven and bake until hot throughout.
A little grated cheese may be sprinkled on each layer of tomatoes, if desired.
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MACARONI WITH CHEESE
• 1 cup macaroni
• 1 1/3 cups White Sauce (repeated below)
• 1/4 cup chopped or grated cheese
• Buttered crumbs
Break macaroni into pieces 1 inch long, boil, strain and rinse.
Stir cheese into hot, well seasoned white sauce and put macaroni and sauce in buttered baking dish in layers.
Sprinkle buttered crumbs on top and brown well in hot oven.
For other meat substitutes, see special vegetable recipes.
― White Sauces (repeated from article "1918 Meats Part 1: Meats Overview, Stuffing and Sauces . . . " ―
CREAM OR WHITE SAUCE
- I -
• 1 cup milk
• 1 tablespoon flour
• 1 tablespoon butter
• 1/4 teaspoon salt
- II -
• 1 cup milk
• 2 tablespoons flour
• 2 tablespoons butter
• 1/4 teaspoon salt
- III -
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 1 teaspoon salt
Melt butter in saucepan, then add flour, stirring till mixture becomes foamy, but not brown. Add milk, continue stirring to insure smoothness, cook till thickened. Season.
White Sauce I is used in preparation of creamed vegetables. II is used in cream soups and scalloped dishes. III is that usually used for croquettes. | | | | |  | | | | | | Spaghetti Such as Naples Never Knew. Done by Scientific Cookery. Van Camp’s Spaghetti, Italian Style. Three Sizes. Prepared in the Van Camp’s Kitchens at Indianapolis. |
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