The progress meatless cook book

BAKED CHEESE No. 1

Mix all together, bake about thirty minutes, and serve immediately.

BAKED CHEESE No. 2

Butter a deep pie plate, cover the bottom with a layer of cheese, then break over the cheese as many eggs as desired, sprinkle with pepper and salt, add another layer of cheese, then a layer of bread crumbs, and scatter over the top small pieces of butter. Bake fifteen to twenty minutes.

To keep cut cheese from moulding, wrap in a cloth wrung out of vinegar.

CHEESE BALLS

Thoroughly mix flour and softened butter, add cheese and beaten egg, salt and pepper, roll to one-half inch in thickness, cut with a small cutter and bake, or dip in a beaten egg with bread crumbs and fry in cooking oil.

Serve on lettuce leaves with a dressing made of equal parts olive oil and vinegar.

CREAM CHEESE

Use grated cheese (grate it by putting through the food chopper), season with salt and a dash of cayenne pepper, and moisten with sweet or sour cream. After standing a day or two, mould the mixture into balls and serve like cream cheese.

DUTCH OR COTTAGE CHEESE

Scald sour or buttermilk; as soon as the whey separates, pour it off, and let the curd drain in a strainer. When quite dry, add a little salt and enough sweet cream or milk to produce the right consistency to mould into balls. Cottage cheese may be moulded into various shapes, rolled in chopped parsley and used to decorate various salads.

CHEESE CUSTARD

Cook all together in a double boiler till like smooth custard, then pour into small buttered cups and bake ten minutes in a slow oven.

Cut bread very thin, butter, and lay in slices of cheese or sprinkle in grated cheese thickly, like sandwiches. Smooth flour in with beaten eggs, stir in milk and salt, dip sandwiches in and fry brown in a buttered pan.

CHEESE PUDDING No. 1

Mix in a bowl, cheese, flour, salt, pepper and crumbs, add the boiling milk, softened butter, yolks and stiffly beaten whites. Stir thoroughly, bake in a buttered dish twenty minutes, and serve hot.

CHEESE PUDDING No. 2

Mix together crumbs, salt, pepper, mustard and milk, put in double boiler, removing when hot to add cheese and beaten yolks. When cool, add stiffly beaten whites and cream. Fill baking cups half full, set in a pan of hot water, and bake fifteen or twenty minutes in a quick oven.

Mix cheese and softened butter thoroughly, add salt and pepper and sufficient flour to roll the dough very thin. Put in a buttered pan, draw a knife across the dough in sections one-half inch in width, and bake in quick oven.

CHEESE STRAWS No. 2

Mix part of flour, beaten egg and softened butter, add cheese, salt and pepper, and remainder of flour with baking powder sifted in. Roll thin, place in pan and mark into straws with a sharp knife. Bake quickly.

MACARONI AND CHEESE No. 1

Break the macaroni into inch pieces, boil thirty minutes and pour off water. Put olive oil in a stew pan, add onion and shake over fire till onion is soft. Add macaroni and tomatoes, heat thoroughly, stir in the other ingredients, cook for about ten minutes and serve hot.

Two cupfuls tomatoes are generally in one ordinary can of tomatoes. This serves ten people.

Prepare the macaroni as per directions in Macaroni and Cheese No. 1. After taking macaroni from the boiling water, butter a baking dish, put in part of the macaroni and cover it with milk and the corn starch smoothed in. Then sprinkle with half of the cheese, then the macaroni, then another layer of cheese, a little salt, and put in the oven to bake for about twenty minutes.

WELSH RAREBIT No. 1

Melt butter in stew pan, add cheese, and gradually the ale, stirring constantly. Break egg and stir in mustard and sauce, pepper and salt. Stir all together and cook for a few minutes, then pour over toasted bread.

If the mixture becomes stringy or curdled, add a pinch of soda to make it creamy.

WELSH RAREBIT No. 2

Melt butter in cooking dish, add cheese, then beaten egg and other ingredients, stirring constantly. Pour over toasted buttered bread. Serves five people.