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Cheese and its economical uses in the diet

Chapter 92: Cheese and Vegetable Soup.
By C. F. Langworthy
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About This Book

This work explores the nutritional value and culinary versatility of cheese, emphasizing its role as a staple food in American households. It discusses various types of cheese, their preparation methods, and their digestibility, countering common misconceptions about cheese causing digestive issues. The text provides practical recipes and meal suggestions that incorporate cheese as a primary source of protein and fat, highlighting its economical benefits in meal planning. The authors aim to educate housekeepers on the effective use of cheese in diets, promoting it as a nutritious and easily digestible food option.

CHEESE SOUPS AND VEGETABLES COOKED WITH CHEESE.

In these dishes the cheese is used not only to add nutritive value, but also to give its characteristic flavor either to materials otherwise rather mild in taste (as in potatoes with cheese) or to combine its flavor with that of some more highly flavored vegetables (as in cheese and vegetable soup). The ingenious housekeeper whose family is fond of cheese can doubtless think of many desirable ways of making such combinations besides those given in the following recipes:

Milk and Cheese Soup.

3 cupfuls of milk, or part milk and part stock. 1 cupful of grated cheese.
1½ tablespoonfuls of flour. Salt and paprika.

Thicken the milk with the flour, cooking thoroughly. This is best done in a double boiler, with frequent stirrings. When ready to serve, add the cheese and the seasoning.

The proteids in this soup are equal in amount to those in five-sixths of a pound of beef of average composition; its fuel value is higher than that of a pound of beef.

Cheese and Vegetable Soup.

2 cupfuls of stock. 2 tablespoonfuls of flour.
2 tablespoonfuls of finely chopped carrots. 1½ teaspoonfuls of salt.
1 tablespoonful of chopped onion. 1 cupful of scalded milk.
A very little mace. ¼ cupful of grated cheese.
2 tablespoonfuls of butter.

Cook the vegetables a short time in one-half of the butter, add the stock and the mace, boiling 15 or 20 minutes. Strain and add the milk. Thicken with flour cooked in the remaining butter. Just before serving, stir in the cheese and cook until it is melted.

Scalloped Potatoes with Cheese No. 1.

Put into a buttered baking dish alternate layers of cheese sauce No. 1 (see p. 22) and cold boiled potatoes, sliced or cut into dice. Cover with buttered crumbs and bake.

Scalloped Potatoes with Cheese No. 2.

Put into a buttered baking dish alternate layers of white sauce and cold boiled potatoes, either sliced or cut into dice. Put over the top a layer of grated cheese and then a layer of buttered bread crumbs. Brown in the oven.

Scalloped Cabbage or Cauliflower with Cheese.

Cauliflower or cabbage may be scalloped according to either of the recipes given for scalloped potatoes and cheese. Sometimes a cauliflower is boiled whole, spread with grated cheese, then with buttered bread crumbs. It is browned in the oven and served with white sauce poured around it.

Cheese with Potato Puffs.

1 cupful of mashed potatoes. ½ teaspoonful of salt.
¼ cupful of milk. ½ cupful of grated cheese.
1 egg.

Beat the potatoes and milk together until thoroughly mixed. Add the egg and the salt and beat thoroughly. Finally add the cheese. Bake in muffin tins in a slow oven 10 or 15 minutes.

A similar dish may be made by scooping out the inside of a baked potato and mixing it with cheese as above. Fill the potato-skin shell with the mixture, return to the oven, and bake until light brown.

Potatoes with Cheese Sauce.

Cut boiled potatoes into cubes and serve with cheese sauce No. 1. (See p. 22.) This is one of the cheese and vegetable dishes most frequently found on restaurant menus.