43. CHEESE BONBONS.--A combination of cheese and nuts in the form of cheese bonbons, besides being very tasty, is highly nutritious, since both the cheese and the nuts used in making them are high in food value. Such bonbons, which are illustrated in Fig. 6, may be served with a light salad, such as a vegetable or a fruit salad, to add food value to the dish, or they may be served with wafers to take the place of a salad, when a small amount of some kind of tart jelly goes nicely with them. If the dessert for the dinner has been a very light one, these bonbons may be served with coffee and wafers after the dessert. They may be made as follows:
CHEESE BONBONS(Sufficient for Twelve Bonbons)
- 1 pkg. Neufchâtel or cream cheese
- 2 Tb. finely chopped pimiento
- 1/2 tsp. salt
- Few grains of paprika
- 1/3 c. half English-walnut meats
Work the cheese smooth with the pimiento and other seasoning, and if the mixture is too dry add a little cream. Shape this into small balls, press each ball flat, and then place a half nut on top of each. If the pimiento is not desired, it may be omitted.
44. CHEESE SOUFFLÉ.--As a dish that will take the place of meat in a light meal is often desired, cheese soufflé, which is comparatively high in food value, finds much favor. This dish contains milk, eggs, and cheese, as is shown in the accompanying recipe, and so may actually be considered as a protein dish and used accordingly. Soufflé is served in the dish in which it is baked, but if it is quite firm and is to be eaten at once, it may be removed from the ramekin to a plate.
CHEESE SOUFFLÉ;(Sufficient to Serve Six)
- 3 Tb. butter
- 4 Tb. flour
- 1-1/4 c. milk
- 3/4 c. grated cheese
- Dash of paprika
- 1/2 tsp. salt
- 3 eggs
Melt the butter, add the flour, mix well, and then gradually add the milk, which should be scalded. To this sauce add the cheese, paprika, and salt. When thoroughly mixed, remove from the fire and add the beaten yolks of eggs, beating rapidly. Cool and fold in the stiffly beaten whites of the eggs. Pour into a buttered baking dish or in ramekins and bake 20 minutes in a slow oven. Serve at once.
45. CHEESE OMELET.--Grated cheese added to an omelet gives it a delightful flavor. Since such an omelet is a high-protein dish, it should never be served in the same meal in which meat, fish, or other protein foods are served, but should be used as the main dish of a luncheon or a light supper.
CHEESE OMELET(Sufficient to Serve Four)
- 4 eggs
- 4 Tb. hot water
- 1/2 tsp. salt
- 2 Tb. bread crumbs
- 1 c. grated cheese
- 1 Tb. butter
Beat the egg yolks thoroughly and add to them the hot water, salt, crumbs, and cheese. Beat the egg whites until stiff, but not dry, and fold them carefully into the yolk mixture. Heat the butter in an omelet pan. Pour in the mixture, brown very slowly over the heat, and then place in the oven to cook the top. Serve at once.
46. CHEESE SAUCE.--To give a distinctive flavor to white sauce, cheese is often added to it. A sauce flavored in this way lends itself nicely to the garnishing of croquettes or soufflés, and it will be found quite tasty if it is served over some vegetables, such as steamed cauliflower, mashed potatoes, or rice served as a vegetable. Such sauce may also be served over toast to make an attractive luncheon dish.
CHEESE SAUCE(Sufficient to Serve Six)
- 2 c. milk
- 4 Tb. flour
- 4 Tb. butter
- 1/2 tsp. salt
- 1/4 tsp. paprika
- 1/2 c. grated cheese
Make a white sauce of the milk, flour, butter, salt, and paprika, and to it add the grated cheese. If desired, a dash of catsup or chili sauce may be added for flavoring.
47. CHEESE TOAST.--When toast has added to it eggs, milk, and cheese, as in the recipe here given, it is sufficiently high in protein to serve as a meat substitute and is a particularly good dish for a light meal. It combines well with a vegetable salad for luncheon and is an excellent dish to serve for Sunday night supper, when very little else need be served with it.