1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD A Chat on Cheese Why is not cheese used more, I wonder? It is nutritious, and, eaten properly, aids in digesting a dinner. If one always drinks plenty of good old ale or beer with his rabbit and includes in its ingredients a pinch of soda there's no reason, unless there's a chronic indigestion to contend with, why a rabbit need not digest as easily as a new-laid egg. In foreign countries cheese is as staple an article of diet as bread. One reads of the husky English laborer with his pail of beer and mid-day tiffin of bread and cheese. The German considers no luncheon complete without his Schweitzer Kase or Schmier Kase, while the Swiss goat-milk cheese, the Norw-eglan reindeer- milk cheese, the Italian cheese, and the hundred and one variety of French cheeses are equally famous staple articles of diet. AN APPE- Take equal parts of MacLaren's Roque- TIZER fort cheese and sweet dairy butter and melt in the hot water pan, using a very low flame. When of cream-like consistency add cayenne and Worcester- shire sauce to taste, stirring until it foams. Crisp crackers and the beer that made Milwaukee famous complete a trio of famous palate-ticklers. FROMAGE -^ Gruyere cheese appetizer is a favorite A LA with the students of Geneva and Lausanne. FLORIAN Florian Robert brought the recipe into his ROBERT coterie at the Sorbonne, and in the little apartment on the Boul' Miche' a few congenial souls occasionally gather of an evening and wash down with

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