Cheese is one of the most convenient of tissue building foods, as it may be used at any time without preparation, however it is not appreciated or wisely used as an article of diet and is often rendered useless by improper cooking. Cheese is easily melted in a moment at a temperature of 200 degrees or less for the purpose of combination, but its proteid cells are killed and the whole substance is tough and leathery when it is left standing in hot mixtures or toasted brown. Cheese is most wholesome grated and sprinkled over other food to give it meat value, or served in thin slices with unfired wafers without being subjected to heat, more than that required in its first making, which is a very low degree. It may be melted a very little for rarebit in the oven and be removed quickly before being heated to the boiling point or browning. As cheese is condensed food only a small piece should be eaten at a meal. Too much is dangerous as it tends to constipation. Occasionally dinner should close with a bit of cheese and a wafer, following fruit and salad, which serve as bulk for it. Various luncheon dishes are easily prepared from cheese, as well as substantial dinner dishes having meat value. Macaroni is associated with cheese. It is made from the center of the wheat kernel, hence is very nutritious. It is subjected to heat in the process of making, but not to the degree of boiling, and in all preparations it is light, tender, and vital when cooked in a double boiler with cheese added after it is drained and ready to serve. When the top is desired brown it is best accomplished by covering it with the frothed white of egg over which is sprinkled a very little grated cheese for decoration. This browns very quickly in toasting oven without heating the interior intensely hot.

Cheese Dainty. Cream. Cheese

Gelatine. Lettuce.

Salad Dressing. Whip a cup of cream until light. Dissolve one tablespoon of gelatine in a little hot water and beat it, when cool, with half a cup of grated cheese into the cream. Pour into small moulds to become firm. Serve on lettuce leaves with salad dressing.

Welch Rarebit

Cover the center of a dozen wafers with grated cheese; melt quickly in a hot oven. Serve at once. The least bit of heat melts cheese enough to adhere to the wafer. Then it must be removed immediately before it is even heated through.

Macaroni And Cheese

Macaroni. Cheese.

Butter. Milk.

Cook two cups of broken macaroni until tender in plenty of hot water in double boiler. The water should be at the boiling point when the macaroni is dropped into it but it must not boil afterwards. The heat must be kept steady at 2000 or a little above. When it is tender drain; add butter, a cup of milk, and a cup of grated cheese. Two eggs may be added to the milk if desired. It is very nice served with tomato salad.

Cheese Souffle

Cheese. Milk. Butter. Flour. Eggs.

Thicken one cup of milk with one tablespoon of flour; add one tablespoon butter. Remove from over the hot water and stir into the mixture two well beaten eggs; cover the top with the well beaten white of an egg after putting into a bake dish and bake in a slow oven until it becomes firm but do not let boil. When served sprinkle with grated cheese and garnish with sprigs of parsley.

Cheese Ramokin

Bread.

Milk.

Onion and Green Pepper.

Eggs.

Butter.

Cheese.

Soak a cup of fresh bread crumbs in a pint of sweet milk. Heat over hot water and add two tablespoons butter, a little chopped green pepper and onion. Remove from the hot water and add the beaten yolks of four eggs then fold in the whites. Turn into a buttered dish and bake slowly. These combinations cook perfectly over hot water hence do not need to be baked at all unless it is desirable to serve them in the pudding dish. Upon serving sprinkle with grated cheese.

Cheese On Toast

Bread. Butter. Cheese. Milk.

Make any kind of milk toast. Sprinkle with grated cheese. Cheese straws are not desirable.

Cheese dishes are rich and nutritious and as the flavor of cheese is tempting to those who like it the tendency is to overeat and suffer from indigestion and constipation, then decide that cheese is not healthy. It is wise to eat prudently else a dislike may be cultivated for many of the tissue building foods, while the right use of them insures long life.