374 THE BOOK OF CHEESE 



Cheese naturally suggests itself as a substitute for meat, 

 since it is rich in the same kinds of nutrients that meat 

 supplies, is a staple food with which every one is familiar 

 and is one which can be used in a great variety of ways. 

 In substituting cheese for meat, especial pains should 

 be taken to serve dishes which are relished by the members 

 of the family. A number of recipes 1 for dishes which 

 contain cheese are given below. They are preceded by 

 several recipes for cheese sauces which, as will appear, 

 are called for in the preparation of some of the more 

 substantial dishes. In the first list of recipes, cheese 

 means Cheddar. 



Cheese Sauce No. i 



1 cupful of milk. 1 ounce of cheese ( cupful of 



2 tablespoonfuls of flour. grated cheese). 



Salt and pepper. 



Thicken the milk with the flour and just before serving add 

 the cheese, stirring until it is melted. 



This sauce is suitable to use in preparing creamed eggs, or to 

 pour over toast, making a dish corresponding to ordinary milk 

 toast, except for the presence of cheese. It may be seasoned 

 with a little curry powder and poured over hard-boiled eggs. 



Cheese Sauce No. 2 



Same as cheese sauce No. 1, except that the cheese is in- 

 creased from 1 to 2 ounces. 



This sauce is suitable for using with macaroni or rice, or for 

 baking with crackers soaked in milk. 



Cheese Sauce No. 3 



Same as cheese sauce No. 1, except that two cupfuls of grated 

 cheese or 8 ounces are used. This may be used upon toast as a 

 substitute for Welsh rabbit. 



1 Langworthy and Hunt, loc. cit. 



