378 THE BOOK OF CHEESE 



If uncooked rice is used, it should be cooked in 3 cupfulsof 

 milk. Make a sauce with one cupful of milk, add the flour, 

 cheese and salt. Into a buttered baking dish put alternate 

 layers of the cooked rice and the sauce. Cover with buttered 

 crumbs and bake until the crumbs are brown. The proteids in 

 this dish, made with rice cooked in milk, are equal to those of 

 nearly If pounds of average beef. If skimmed-milk is used, the 

 fuel value is equal to nearly 3 pounds of beef. Whole milk 

 raises the fuel value still higher. 



Fried Bread with Cheese No. i 



6 slices of bread. teaspoonful of salt. 



1 cupful of milk. \ teaspoonful of potassium bi- 



2 ounces of cheese, or | cupful carbonate. 



of grated cheese. Butter or other fat for frying. 



Scald the milk with the potassium bicarbonate; add the 

 grated cheese, and stir until it dissolves. Dip the bread in this 

 mixture and fry it in the butter. The potassium bicarbonate 

 helps to keep the cheese in solution. It is desirable, however, 

 to keep the milk hot while the bread is being dipped. 



Plain Cheese Salad 



Cut Edam or ordinary American cheese into thin pieces, 

 scatter them over lettuce leaves and serve with French dressing. 



Olive and Pimiento Sandwich or Salad Cheese 



Mash any of the soft cream cheeses and add chopped olives 

 and pimientos in equal parts. This mixture requires much salt 

 to make it palatable to most palates, the amount depending 

 chiefly on the quantity of pimiento used. The mixture may be 

 spread between thin slices of bread or it may be made into a 

 roll or molded, cut into slices and served on lettuce leaves 

 with French dressing. 



Cheese and Tomato Salad 



Stuff cold tomatoes with cream cheese and serve on lettuce 

 leaves with French dressing. 



