CHEESE DISHES.
Reading edition
Cheese and Oatmeal.—Two cupfuls of oatmeal, one cupful of grated cheese, one tablespoonful of butter, one teaspoonful of salt, and pepper. Cook the oatmeal as usual; shortly before serving stir in the butter, and add the cheese, and stir until the cheese is melted and thoroughly blended with the cereal. The cheese should be mild in flavour and soft in texture. The proportion of cheese used may be increased if a more pronounced flavour is desired.
Cheese Balls.—One and a half cupfuls of grated cheese, one tablespoonful of flour, the whites of three eggs, salt, and pepper, and cracker dust. Beat the whites of the eggs and the other ingredients. Make into balls and roll in cracker dust. If the amount of flour is doubled the mixture may be dropped from a spoon, and fried without being rolled in crumbs.
Cheese Croquettes.—Three tablespoonfuls of butter, half a cupful of flour, two cupfuls of milk, the yolks of two eggs, one cupful of grated cheese, and salt and pepper. Make some white sauce, using the flour, butter and milk; add the unbeaten yolks, and stir until well mixed, then add the grated cheese. As soon as the cheese melts remove from the fire, fold in pieces of cheese, and add seasoning. Spread in a shallow pan and cool. Cut into squares or strips, cover with an egg and crumb mixture, and fry in deep butter.
Gnocchi Alla Romana.—Mix in a saucepan five eggs with three tablespoonfuls of flour, the rind of a lemon and two ounces of Parmesan cheese; and by degrees one pint of milk. Season with salt, and place the saucepan on the fire. Mix until the paste is cooked, then spread the paste on a dish which has been rubbed with butter. Let it cool, and then cut it into small squares. Boil them up in a French fireproof dish; spread a little butter and grated Parmesan cheese between each layer. Place in the oven for ten minutes and serve in the same dish.—Mrs. Ross, Leaves from a Tuscan Kitchen.
Another Gnocchi.—Melt a quarter of a cupful of butter, add a quarter of a cupful each of flour and corn-starch, a pinch of salt, two cupfuls of boiling milk. Cook until smooth and thick. Take from the fire. Add the yolks of two eggs and half a cupful of grated cheese. Pour into a buttered shallow pan. Cool, cut in strips, roll in grated cheese, and brown in the oven.