Woman's Institute Library of Cookery Volume II Part 6

34. AMERICAN CHEDDAR CHEESE.--Since American Cheddar cheese is the kind that is commonly used in this country, the way in which it is made will be well to know. The milk used for this kind of cheese is first inspected as to cleanliness and the extent of fermentation it has undergone, and when these points are ascertained, it is _ripened_; that is, allowed to sour to a certain degree of acidity. At this stage, coloring matter is added, after which the milk is prepared for setting by bringing it to a certain temperature. With the temperature at the right point, rennet is added to coagulate the milk, or form the curd.

The milk is then allowed to remain undisturbed until the action of the rennet is at a certain point, when the curd is cut into little cube-shaped pieces by drawing two sets of knives through it and thus is separated from the whey. As soon as the curd is cut, the temperature of the ma.s.s is raised to help make the curd firm and to cause the little cubes to retain their firmness, and during the entire heating process the whole ma.s.s is stirred constantly to a.s.sist in the separation from the whey. When the curd is sufficiently firm, the whey is removed and the particles of curd are allowed to adhere and form into a solid ma.s.s.

If necessary, the curd is cut again into small pieces to get rid of the excess whey; but if the curd is too dry, the pieces must be piled up until they are four or five deep. During this process, which is known as the _cheddaring_ of the cheese, the curd is treated until it is of the proper texture to be _milled_, that is, put into a mill and ground into small pieces. The object of milling the curd is to cut it into pieces small enough to permit of uniform salting and the further escape of whey. When the curd has been brought to this point, it is salted and then pressed into molds. Finally, it is wrapped and cured, or ripened.

35. BRICK CHEESE.--Another American cheese that seems to meet with a popular demand is brick cheese. This kind of cheese, which is ill.u.s.trated at _c_, Fig. 4, gets its name from the fact that it is pressed into "bricks" under the weight of one or two bricks. It is made from sweet milk, coagulated with rennet, cut with curd knives, and heated in the whey to firm it. Brick cheese is mild in flavor and of a moderately close texture. It is used chiefly as an accompaniment to other foods.

36. AMERICAN HOME-MADE CHEESE.--The making of Cheddar cheese and brick cheese is, of course, done commercially, but there is a kind of cheese that can be made very conveniently in the home. This home-made cheese, which is generally known as COTTAGE CHEESE, affords an excellent way in which to utilize left-over sour milk, particularly if a quart or more can be obtained at one time; smaller quant.i.ties can generally be used for baking purposes.

If properly made, such cheese is very digestible. As it can be seasoned and served in a variety of ways, it makes a delightful addition to lunches or other light meals in which a protein dish, such as meat, is undesirable. Skim milk does very well for this kind of cheese, so that if the sour milk that is to be used has cream on it, the cream should be removed before the cheese is made; otherwise, it will remain in the whey and be lost. In case cream is desired to improve the texture and flavor of the cheese, it should be added after the cheese is made.

[Ill.u.s.tration: FIG. 5]

37. To make cottage cheese, allow a quant.i.ty of sour milk to clabber, that is, become curdled, and then place it on the back of the stove in a thick vessel, such as a crock, until the whey begins to appear on the top, turning it occasionally so that it will heat very slowly and evenly. Do not allow the temperature to rise above 90 degrees Fahrenheit, or the curd will become tough and dry. Remember that the two things on which the success of this product depends are the flavor of the milk used and the proper heating of it. No difficulty will be encountered in the heating of the milk if a coal or a wood stove is used, but in case a gas stove must be used, the vessel containing the milk should be placed in a larger one containing warm water and the milk should be heated in this manner until the curd and the whey begin to separate. At this point, pour off all the whey possible, and turn the curd into a cloth bag or a colander lined with cloth, as shown in Fig.

5, and allow any remaining whey to drip out. If, after the whey is removed, the curd tastes sour, wash it with warm water and allow it to drip again. Then season it with salt to suit the taste and, provided cream is desired, add it at this time, using sweet or sour cream. To work in the cream, press it into the curd with a spoon until the cheese is quite smooth.

Cheese made in this way may be flavored with anything desirable. For instance, chopped pimiento, parsley, olives, or nuts improve the flavor of the cheese very much and make a very appetizing combination. The dry curd mixed with any of these makes a delightful salad when it is pressed into b.a.l.l.s, garnished with lettuce, and served with salad dressing.

38. JUNKET COTTAGE CHEESE.--Another variety of cottage cheese can be prepared by using sweet milk and forming the curd with a junket tablet, one tablet being required for each quart of milk. To make cheese of this kind, heat the milk until it is lukewarm, or not over 98 degrees Fahrenheit, and then add the junket tablet dissolved in cold milk or water. Keep the milk warm until the curd forms, and then break up the curd with a spoon and pour the whole ma.s.s into a bag or a colander lined with cloth. When all the whey is drained out, the curd, which will be sweet, can be seasoned in any desired way or mixed with cream and served. If more flavor is preferred, the curd may be allowed to sour or may be mixed with sour cream.

39. b.u.t.tERMILK CREAM CHEESE.--A slight variation from the cottage cheeses just described is b.u.t.termilk cream cheese. This cheese is formed from the curd of b.u.t.termilk, which is finer in texture and not so likely to become tough as that formed from ordinary sour milk. To prepare b.u.t.termilk cream cheese, warm the b.u.t.termilk slowly, being careful not to allow the temperature to rise beyond 100 degrees Fahrenheit. As the milk is heated, the curd will form and will gradually sink to the bottom of the vessel. After this occurs, remove the whey and mix the curd with a little thick cream. The result will be a mixture having a delightfully creamy consistency.

SERVING CHEESE

40. Cheese does not lend itself readily to many ways of serving, still it frequently adds zest to many foods. When grated, it may be pa.s.sed with tomato or vegetable soup and sprinkled in to impart an unusual flavor. In this form it may also be served with macaroni and other Italian pastes, provided cheese has not been included in the preparation of such foods. When sliced, little slices may be served nicely with any kind of pie or pastry and with some puddings, such as steamed fruit puddings. Thin slices or squares of cheese and crackers served with coffee after the dessert add a finis.h.i.+ng touch to many meals. It will be well to note that crackers to be served with cheese should always be crisp. Unless they have just been taken from a fresh package, crackers can be improved by placing them in a moderate oven for a few minutes before serving. Also, firm crackers that do not crumble easily are best to serve with cheese, water crackers being especially desirable.

RECIPES FOR CHEESE DISHES

EFFECT OF COOKING ON CHEESE

41. Because cheese is a highly concentrated food, it is generally considered to be indigestible; but this matter can be remedied by mixing the cheese with other foods and thus separating it into small particles that are more readily digested. The way in which this may be done depends on the nature of the cheese. Any of the dry cheeses or any of the moist cheeses that have become dry may be grated or broken into bits, but as it is difficult to treat the moist ones in this way, they must be brought to a liquid state by means of heat before they can be added to other foods. The cooking of cheese, however, has an effect on this food that should be thoroughly understood.

It will be well to note, therefore, that the application of heat to the form of protein found in cheese causes this food substance to coagulate and harden, as in the case of the alb.u.men of eggs. In the process of coagulation, the first effect is the melting of the cheese, and when it has been brought to this semiliquid state it can be easily combined with other foods, such as milk, eggs, soups, and sauces. In forming such combinations, the addition of a small amount of bicarbonate of soda helps to blend the foods. Another characteristic of cheese that influences the cooking of it is that the fat it contains melts only at a low temperature, so that, on the whole, the methods of preparation that require a low temperature are the best for cooking these foods. However, a precaution that should be taken whenever cheese is heated is not to cook it too long, for long cooking makes it hard and leathery in consistency, and cheese in this state is difficult to digest.

VARIETY OF CHEESE DISHES

42. As has already been learned, cheese lends itself very readily to a large variety of cooked dishes. For instance, it may be grated and sprinkled on the top of mashed or creamed potatoes and then browned by placing the dish in the oven. When it is grated or sliced, it may be arranged between the layers of macaroni or other food used to make a scalloped dish. Soups and sauces flavored with cheese are especially appetizing, a cream sauce of this kind served over toast or rice making an excellent luncheon dish. Toast or crackers spread with cheese and placed in the oven just long enough for the cheese to melt are delicious to serve with a salad course or with tea. To a.s.sist in the preparation of such combinations, as well as other cheese dishes, a number of recipes are here given. In making up these recipes, it will be well to note that unless the variety of cheese is stated explicitly, use should be made of American Cheddar cheese, or, as it is often called, _American cream cheese_, or _store cheese_. Of course, some similar hard cheese could be used if desired, but the kind mentioned is recommended for the sake of economy.

[Ill.u.s.tration: FIG. 6]

43. CHEESE BONBONS.--A combination of cheese and nuts in the form of cheese bonbons, besides being very tasty, is highly nutritious, since both the cheese and the nuts used in making them are high in food value. Such bonbons, which are ill.u.s.trated in Fig. 6, may be served with a light salad, such as a vegetable or a fruit salad, to add food value to the dish, or they may be served with wafers to take the place of a salad, when a small amount of some kind of tart jelly goes nicely with them. If the dessert for the dinner has been a very light one, these bonbons may be served with coffee and wafers after the dessert. They may be made as follows:

CHEESE BONBONS (Sufficient for Twelve Bonbons)

1 pkg. Neufchatel or cream cheese 2 Tb. finely chopped pimiento 1/2 tsp. salt Few grains of paprika 1/3 c. half English-walnut meats

Work the cheese smooth with the pimiento and other seasoning, and if the mixture is too dry add a little cream. Shape this into small b.a.l.l.s, press each ball flat, and then place a half nut on top of each. If the pimiento is not desired, it may be omitted.

44. CHEESE SOUFFLe.--As a dish that will take the place of meat in a light meal is often desired, cheese souffle, which is comparatively high in food value, finds much favor. This dish contains milk, eggs, and cheese, as is shown in the accompanying recipe, and so may actually be considered as a protein dish and used accordingly. Souffle is served in the dish in which it is baked, but if it is quite firm and is to be eaten at once, it may be removed from the ramekin to a plate.

CHEESE SOUFFLe (Sufficient to Serve Six)

3 Tb. b.u.t.ter 4 Tb. flour 1-1/4 c. milk 3/4 c. grated cheese Dash of paprika 1/2 tsp. salt 3 eggs

Melt the b.u.t.ter, add the flour, mix well, and then gradually add the milk, which should be scalded. To this sauce add the cheese, paprika, and salt. When thoroughly mixed, remove from the fire and add the beaten yolks of eggs, beating rapidly. Cool and fold in the stiffly beaten whites of the eggs. Pour into a b.u.t.tered baking dish or in ramekins and bake 20 minutes in a slow oven. Serve at once.

45. CHEESE OMELET.--Grated cheese added to an omelet gives it a delightful flavor. Since such an omelet is a high-protein dish, it should never be served in the same meal in which meat, fish, or other protein foods are served, but should be used as the main dish of a luncheon or a light supper.

CHEESE OMELET (Sufficient to Serve Four)

4 eggs 4 Tb. hot water 1/2 tsp. salt 2 Tb. bread crumbs 1 c. grated cheese 1 Tb. b.u.t.ter

Beat the egg yolks thoroughly and add to them the hot water, salt, crumbs, and cheese. Beat the egg whites until stiff, but not dry, and fold them carefully into the yolk mixture. Heat the b.u.t.ter in an omelet pan. Pour in the mixture, brown very slowly over the heat, and then place in the oven to cook the top. Serve at once.

46. CHEESE SAUCE.--To give a distinctive flavor to white sauce, cheese is often added to it. A sauce flavored in this way lends itself nicely to the garnis.h.i.+ng of croquettes or souffles, and it will be found quite tasty if it is served over some vegetables, such as steamed cauliflower, mashed potatoes, or rice served as a vegetable. Such sauce may also be served over toast to make an attractive luncheon dish.

CHEESE SAUCE (Sufficient to Serve Six)

2 c. milk 4 Tb. flour 4 Tb. b.u.t.ter 1/2 tsp. salt 1/4 tsp. paprika 1/2 c. grated cheese

Make a white sauce of the milk, flour, b.u.t.ter, salt, and paprika, and to it add the grated cheese. If desired, a dash of catsup or chili sauce may be added for flavoring.

47. CHEESE TOAST.--When toast has added to it eggs, milk, and cheese, as in the recipe here given, it is sufficiently high in protein to serve as a meat subst.i.tute and is a particularly good dish for a light meal. It combines well with a vegetable salad for luncheon and is an excellent dish to serve for Sunday night supper, when very little else need be served with it.

CHEESE TOAST (Sufficient to Serve Six)

2 c. milk 4 Tb. flour 4 Tb. b.u.t.ter 1/2 tsp. salt 3/4 c. grated cheese 2 hard-cooked eggs 6 squares of toast

Make a white sauce of the milk, flour, b.u.t.ter, and salt, and to it add 1/2 cupful of the grated cheese and the egg whites chopped fine. Arrange the toast on a platter, pour the sauce over it, sprinkle the top with the egg yolks that have been run through a ricer or a sieve, and sprinkle the remaining 1/4 cupful of cheese over all. Place in hot oven or under a broiler until the cheese melts a little. Serve hot.

[Ill.u.s.tration: FIG. 7]

48. WELSH RAREBIT.--Whenever a dish that can be made in a chafing dish is desired, Welsh rarebit is immediately thought of. This is possibly due to the fact that this tasty cheese dish is very often served at evening parties, when a crowd may gather around a table and enjoy the preparation of this food in the chafing dish. This kind of cooking utensil, together with its outfit, which consists of a long-handled spoon and fork, is shown in Fig. 7. As will be observed, a chafing dish consists of a frame to which is attached a lamp that provides the heat, a pan in which water is placed, another pan with a handle in which the food is cooked, and a cover. The heat for cooking is furnished by alcohol, although it is possible to get chafing dishes that are heated by electricity. Chafing dishes are used by many housewives, for in addition to the use mentioned, they serve very well for the making of practically any kind of creamed dish, including those in which sea foods and vegetables are used, as well as for the sauteing of foods. It should not be understood, however, that Welsh rarebit must be made in a chafing dish, for this food can be prepared as well in a heavy frying pan or a double boiler; nor should it be taken for granted that it is served only at parties, for it may be served as the main dish for luncheon or supper. Rarebit is often flavored with ale or beer, but this is not required to make an appetizing dish, as the following recipe shows.

WELSH RAREBIT (Sufficient to Serve Six)

2 Tb. b.u.t.ter 1 Tb. flour 1 c. milk 1/4 tsp. salt 1/8 tsp. paprika 1/2 lb. cheese cut into small pieces 6 slices of toast or 6 wafers

Melt the b.u.t.ter, add to it the flour, and stir until smooth. Gradually add the milk, and cook for a few minutes; then add the salt, paprika, and cheese, stirring until the cheese is melted. The finished rarebit should not be stringy. Pour over the toast or wafers and serve.

49. ENGLISH MONKEY.--Another cheese dish that is frequently made in a chafing dish and served from it is English monkey, but this may likewise be made with ordinary kitchen utensils and served directly on plates from the kitchen or from a bowl on the table. A dish of this kind is most satisfactory if it is served as soon as the sauce is poured over toast or wafers and before they have had time to become soaked. English monkey may be made according to the following recipe and served for the same purposes as Welsh rarebit.

ENGLISH MONKEY (Sufficient to Serve Six)

1 c. bread crumbs 1 c. milk 1 Tb. b.u.t.ter 1/2 c. soft cheese cut into small pieces 1 egg 1/2 tsp. salt 6 b.u.t.tered wafers

Soak the bread crumbs in the milk. Melt the b.u.t.ter and add to it the cheese, stirring until the cheese is melted. Then add the soaked crumbs, the slightly beaten egg, and the salt. Cook for a few minutes and pour over wafers and serve. If desired, toast may be used in place of the wafers.