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SCRAMBLED EGGS WITH SAUSAGE

(Cheese) - (The International Jewish Cook Book)







Take one pound of cold, boiled sausage, skin and slice in half-inch
pieces. Place in a frying-pan with two tablespoons of hot fat; brown on
both sides a few minutes and just before serving add three eggs, beaten
slightly; mix; and cook until the eggs are set and serve immediately.
Chopped tongue root may be used instead of sausage.
SMOKED BRISKET OF BEEF AND EGGS
Take slices of smoked breast of beef, brown in frying-pan; place on hot
platter. Slip as many eggs as are needed in frying-pan and cook gently
by dripping the hot fat over them until done. Place carefully on the
beef slices and serve at once.
Cheese should not be tightly covered. When it becomes dry and hard,
grate and keep covered until ready to use. It may be added to starchy
foods.
Care should be exercised in planning meals in which cheese is employed
as a substitute for meat. As cheese dishes are inclined to be somewhat
"heavy," they should be offset by crisp, watery vegetables, water cress,
celery, lettuce, fruit salads and light desserts, preferably fresh or
cooked fruit. Another point, too, is to be considered. Whether raw or
cooked, cheese seems to call for the harder kinds of bread--crusty rolls
or biscuits, zwieback, toast, pulled bread or hard crackers.
A soft, crumbly cheese is best for cooking.
Cheese is sufficiently cooked when melted, if cooked longer it becomes
tough and leathery.
Baking-soda in cheese dishes which are cooked makes the casein more
digestible.











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