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 assist 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