Bake in a hot
oven until the cheese is melted. Cool and serve.
[Illustration: FIG. 8]
54. CHEESE STRAWS.--Nothing can be more delightful to serve with a
vegetable salad than cheese straws, which are illustrated in Fig. 8. An
attractive way to serve them is to slip them through small rings made
out of strips of the dough mixture and baked at the same time the straws
are baked and then place them at the side of the salad plate. They may
accompany a fruit salad, as well as a vegetable salad, but they are not
appropriate for serving with a meat or a fish salad.
CHEESE STRAWS
(Sufficient to Serve Six)
1 Tb. butter
2/3 c. flour
1 c. bread crumbs
1 c. grated or cut cheese
1/2 tsp. salt
1/4 tsp. pepper
Pinch of Cayenne pepper
1/2 c. milk
Cream the butter and to it add the flour, bread crumbs, cheese, and
seasonings. Mix thoroughly and add the milk. Roll 1/4 inch thick and
then cut 1/4 inch wide and 6 inches long. Bake until brown in a
moderately hot oven.
55. TOMATOES WITH CHEESE STUFFING.--The addition of cheese to the
stuffing used in stuffed tomatoes means added flavor, as well as
nutritive value in the form of protein, the food substance in which the
tomatoes themselves are lacking. The bread crumbs used for the stuffing
supply a large amount of carbohydrate, so that the completed dish,
besides being a very attractive one, contains all the food principles in
fairly large quantities. Stuffed tomatoes may be served as the main dish
in a light meal or as a vegetable dish in a heavy meal.
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