some cheese

Cheese should not be tightly covered. When it becomes dry and hard, grate and keep covered until ready to use. It may be added to starchy foods.
Care should be exercised in planning meals in which cheese is employed as a substitute for meat. As cheese dishes are inclined to be somewhat "heavy," they should be offset by crisp, watery vegetables, water cress, celery, lettuce, fruit salads and light desserts, preferably fresh or cooked fruit. Another point, too, is to be considered. Whether raw or cooked, cheese seems to call for the harder kinds of bread--crusty rolls or biscuits, zwieback, toast, pulled bread or hard crackers.
A soft, crumbly cheese is best for cooking.
Cheese is sufficiently cooked when melted, if cooked longer it becomes tough and leathery.
Baking-soda in cheese dishes which are cooked makes the casein more digestible.

Cheese timbals for twelve people
Take one pint of milk, four tablespoons of flour, and use enough of the milk to dissolve the flour, the balance put in double boiler; when it boils, add the dissolved flour, then add one-quarter pound importedSwiss cheese grated. Let these two boil for fifteen minutes; when cool, add the yolks of four eggs; drop one in at a time and beat, then strain through a fine sieve about ten minutes before you put in the pans; beat the whites of two eggs and put in the above and mix; grease timbal forms, fill three-quarters full only; bake in pan of boiling water twenty minutes. Let them stand about two minutes, turn out on little plates, and serve with tomato sauce, a sprig of parsley put on top of each one.


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