Page:Marion Harland's Complete Cook Book.djvu/219

CHEESE DISHES FOR LUNCHEON 203

Break macaroni into two-inch lengths and boil until tender in plenty of salted water; then drain and blanch by pouring cold water over it. After it has been blanched cut into pieces not over a half inch long. Have ready a cheese-shell, one from which the cheese has been thoroughly scooped out. These shells, which are frequently thrown away, make a nice receptacle for serving macaroni. Stand the shell on a piece of waxed paper and this in a baking-pan. Put two tablespoonfuls of butter and two of flour in the saucepan, mix and add a pint of milk, stir until boiling, mix in the cold macaroni and stir over the fire until it is just heated through; add a teaspoonful of salt and salt-spoonful of pepper and pour the mixture into the shell; cover with a piece of greased paper and leave in the oven fifteen minutes. Lift the shell carefully, putting it on a round plate and send to the table. This process imparts a most delicate cheese flavor and makes a sightly dish. If baked too long, it will become soft and fall apart. For that reason the macaroni must be hot when poured into the shell. If the shell is carefully cleaned, it may be used several times.

Cut the cleaned celery stalks into inch-lengths and cook until tender in boiling water, slightly salted. For three cupfuls of the cut celery allow a pint of white sauce, using the water in which the celery was cooked, with the cream, as the liquid. Turn into the shell of an Edam cheese, cover with half a cupful of fine cracker-crumbs, mixed with two tablespoonfuls of melted butter and let it brown in the oven. Send around powdered cheese with this dish.

Prepare a dough as for cheese straws, but cut it out with a doughnut cutter, brown slightly in a moderate oven. Draw several cheese straws through the opening in each ring and serve with salad.