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 finishing 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.

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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 albumen of eggs. In the process of
coagulation, the first effect is the melting of the cheese, and when it