CHEESE IN THE HOUSEHOLD 375 



Cheese Sauce No. 4 



Same as cheese sauce No. 2, save that 2 tablespoonfuls of 

 melted butter are mixed with the flour before the latter is put 

 into the milk. This sauce is therefore very rich in fat and has 

 only a mild flavor of cheese. 



Among the recipes for dishes which may be used like 

 meat, the following give products which, eaten in usual 

 quantities, will provide much the same kind and amount of 

 nutritive material as the ordinary servings of meat dishes 

 used at dinner. In several cases there is a resemblance 

 in appearance and flavor to common meat dishes, which 

 would doubtless be a point in their favor with many 

 families. 



(2) For general cooking purposes: 



Cheese Fondue No. i 



1 cupfuls of soft, stale bread crumbs. 4 eggs. 



6 ounces of cheese (1| cupfuls of grated 1 cupful of hot water. 



cheese or 1^ cupfuls of cheese grated \ teaspoonful of salt. 



fine or cut into small pieces). 



Mix the water, bread crumbs, salt and cheese ; add the yolks 

 thoroughly beaten ; into this mixture cut and fold the whites of 

 eggs beaten until stiff. Pour into a buttered baking dish and 

 cook 30 minutes in a moderate oven. Serve at once. 



The food value of this dish, made with the above quantities, 

 is almost exactly the same as that of a pound of beef of average 

 composition and a pound of potatoes combined. It contains 

 about 80 grams of proteids and has a fuel value of about 1300 

 calories. 



Cheese Fondue No. 2 



\\ cupfuls of hot milk. \ of a pound of cheese (\\ cup- 



1^ cupfuls of soft, stale bread fuls of grated cheese or 1 



crumbs. cupful of cheese cut into 



1 tablespoonful of butter. small pieces). 



4 eggs. \ teaspoonful of salt. 



