Cheese And Its Economical Uses In The Diet - free ebook by Caroline Louisa Hunt

CHEESE AND ITS ECONOMICAL USES IN THE DIET.

BY C. F. LANGWORTHY, Ph. D. , Chief of Office of Home Economics, States Relations Service , AND CAROLINE L. HUNT, A. B., Expert in Nutrition, Office of Home Economics . WASHINGTON: GOVERNMENT PRINTING OFFICE. 1916....

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LETTER OF TRANSMITTAL.

U. S. Department of Agriculture, States Relations Service, Washington, D. C., June 10, 1916 . Sir : Since cheese is one of the important agricultural products of the United States and a foodstuff used in a larger or smaller quantity in nearly every American home, it seemed desirable to study its relative nutritive value and the ways in which it may be prepared for the table. Although it is so generally liked, there seems to be a widespread belief that it is not well digested and that it is

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CHEDDAR AND AMERICAN FULL-CREAM CHEESE.

Cheddar cheese—named from the English village where it originated—is a comparatively old type of cheese, very popular in England and also in the United States. The name is now more fitly applied to a process than to any particular shape. Cheddar cheese is made from sweet cows’ milk, which may be skimmed, partly skimmed, or unskimmed. If made from unskimmed milk the cheese is called “full cream.” If cream is removed the cheese is designated “part-skim” or “skim,” as the case may be. Cheese of Che

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ENGLISH DAIRY CHEESE.

From the standpoint of the cook who frequently wishes to use grated cheese this variety is important. Though made in much the same way as Cheddar, it differs from it, in that the curd is heated to a somewhat higher temperature, and the cheese is therefore harder. It commonly sells for somewhat more per pound than the standard or American factory variety and is likely to be found only in the larger markets....

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SOFT CREAM CHEESES.

Cream cheese true to name is made from rich cream thickened by souring or from sweet cream thickened with rennet. The whey is removed by draining. It is then covered, salted, and turned occasionally, being ready for market in 5 to 10 days. A variety is also made with rennet from cream of low fat content, as well as a number of other special sorts much more common in France than in the United States. The term “cream cheese,” however, is an elastic one and includes many varieties which are sold un

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NEUFCHÂTEL CHEESE.

This very popular variety—named from a town in northeastern France—is similar in appearance and in the way it is marketed to soft cream cheese. It is made either from whole or skim milk curdled with rennet. After draining and pressing, it is kneaded thoroughly, formed into small rolls or blocks, and then ripened until special molds develop, which requires about four weeks. It is then wrapped in tinfoil and marketed....

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PARMESAN CHEESE.

This is a name given outside of Italy to a very hard cheese which in that country is said to be known as Grana, a name given because of the granular appearance which it has after it has been broken. It is sometimes sold in grated form and brings a relatively high price, but is more commonly sold ungrated. When well made it will keep for years and may be easily broken and grated. It is very generally used in Europe for serving with soups, for seasoning macaroni, and for other similar purposes, an

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SAP SAGO.

This is a skim-milk cheese made in Switzerland, which is suitable for grating. It contains, for every 4 pounds of cheese, 1 pound of a clover ( Melilotus cæruleus ) grown in Switzerland. It is greenish in color and has an unusual flavor. It is not high-priced....

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GORGONZOLA AND ROQUEFORT.

These are highly flavored cheeses characterized by the presence of molds through their entire mass. Roquefort is made from the milk of sheep; Gorgonzola, from cows’ milk....

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POTTED OR SANDWICH CHEESES.

Ordinary cheese is often mixed with butter or oil in the proportion of 5 parts of cheese to 1 of butter or oil, by weight. The mixture is sometimes seasoned with mustard or with curry powder. Such cheeses, unseasoned or seasoned, are on the market in great variety. Potted cheese may be easily prepared at home if the housekeeper wishes to take the trouble....

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SWISS CHEESE (EMMENTALER, GRUYÈRE, ETC.).

This term as used in America is somewhat vague. Different names are given to the varieties according to the districts of Switzerland in which they are made, but they are all similar and characterized by a mild, sweetish flavor and the presence of large holes or “eyes.” Foreign and domestic brands are to be found in most markets. They are suitable for cooking purposes, as well as for use without being cooked, and are much used in this way in Europe and well known and liked in the United States...

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EDAM CHEESE.

This is a cheese made in Holland. It is molded in spherical form, and the outside is usually dyed red. It is usual in this country to cut off a section of the top, which serves as a lid, and to scoop out the inside as needed. In Holland it is frequently served in slices, particularly when it is fresh. Edam cheese is seldom used in cookery in American homes, though thrifty housewives, after the greater part of the cheese has been removed, often stuff the hollow shell with cooked and seasoned maca

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BRIE AND CAMEMBERT CHEESE.

These are very soft rennet cheeses of foreign origin and of somewhat smaller nutritive value than standard cheese, and of strong flavor and odor. They are not often used in cookery, but are used as an accompaniment to other foods. The Bureau of Animal Industry and the Connecticut Storrs Experiment Station in cooperation have experimented with the making of Camembert cheese with marked success, and have published a full account of the work. [6]...

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COTTAGE CHEESE.

Cottage cheese and other sour milk and cream cheeses, junket, Devonshire cream, and a number of other cheese-like products are described in the section which deals with homemade cheese. [5] U. S. Dept. Agr., Bur. Anim. Indus. Bul. 146. [6] U. S. Dept. Agr., Bur. Anim. Indus. Buls. 71, 98, 109, 115, 120, Circ. 145; Conn. Storrs Sta. Buls. 35, 46, and 58....

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THE CARE OF CHEESE IN THE HOME.

One of the best ways of keeping cheese which has been cut is to wrap it in a slightly damp cloth and then in paper, and to keep it in a cool place. To dampen the cloth, sprinkle it and then wring it. It should seem hardly damp to the touch. Paraffin paper may be used in place of the cloth. When cheese is put in a covered dish, the air should never be wholly excluded, for if this is done, it molds more readily. In some markets it is possible to buy the small whole cheeses mentioned on page 6 . Th

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CHEESE AS A FOOD.

Cheese is used in general in two ways—in small quantities chiefly for its flavor and in large quantities for its nutritive value as well as for its flavor. Some varieties of cheese are used chiefly for the first purpose, others chiefly for the second. Those which are used chiefly for their flavor, many of which are high priced, contribute little to the food value of the diet, because of the small quantity used at a time. They have an important part to play, however, in making the diet attractive

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THE FLAVOR OF CHEESE.

Cheese owes its flavor to the fatty acids and their compounds which it contains and to ammonia-like bodies formed during ripening from the cleavage of the casein, to salt added to the curd, and in some varieties, like Roquefort, to bodies elaborated by molds which develop in the cheese. In the highly flavored sorts some of the fatty acids of a very marked odor are present in abundance, as are also the ammonia-like bodies. Indeed, in eating such cheese as Camembert a trace of ammonia flavor may o

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NUTRITIVE VALUE AND COST OF CHEESE AND SOME OTHER FOOD MATERIALS.

Since the market prices of foods vary, it is difficult to compare the amounts of nourishment secured for a given sum, 10 cents say, in buying different food materials. We may, however, suppose that foods have certain prices and make the comparison on this basis. In the following table the amount of cheese obtained for 10 cents when cheese costs 22 cents a pound is shown, together with the protein and energy value of this quantity, this value being compared with similar values for a number of oth

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THE USE OF CHEESE IN THE DIET.

It has been the purpose, in preparing this discussion of cheese, to consider ways in which mild-flavored sorts may serve as staple articles of diet, rather than the use of highly flavored varieties as appetizers and as accompaniments of other foods. The use of highly flavored cheese as a condiment is customary and may profitably be extended, since it offers a simple way of adding to the attractiveness of the diet. The variety of the cheese selected is a matter of choice, some persons preferring

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BILL-OF-FARE MAKING WITH CHEESE AS THE CENTRAL FOOD.

Since meat has so generally been the chief protein food of a meal, and the kind selected usually has determined the choice of vegetables and condiments, it is not strange that very many housekeepers should be inexperienced and consequently unskillful in planning meals in which cheese is substituted for meat when for any reason they may desire to make such a change. In seeking skill they might take a suggestion from the experiments to which reference has been made, and also from a case investigat

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Curds and Whey.

Cheese curds and whey, an old-fashioned dish, which is often spoken of in accounts of life in earlier times, sometimes refers to sour-milk curd and sometimes to curd separated with rennet. This dish when made with rennet is much like junket and though far less common to-day than was once the case is wholesome and palatable....

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Cottage Cheese.

This cheese is very commonly prepared in the home, and the process of making it is very simple. It consists merely of curdling the milk, separating the curd from the whey, seasoning, and pressing it. The curd is formed by the souring of the milk, and the process is hastened if the milk is kept warm, the best temperature being about blood heat, 96° F. A temperature much above this should be avoided, as the curd is likely to become hard and tough if much heated. The danger is usually not that the

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Sour-Cream Cheese.

When cream is to be made into cheese similar to cottage cheese, it should be drained without having previously been heated. The drainage is facilitated by moistening the cloth in salt water before the cream is poured in. The curd is formed either by souring or by the addition of rennet....

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Uncooked Curd, or French Cottage Cheese.

The French make cheese from sour milk without heating it. They pour the milk into earthen molds which have holes in the bottom. A very fine sieve may be used instead of the molds. The whey drips out and the curd assumes a custard-like consistency and takes the shape of the mold. When sufficiently stiff, the cheese is chilled, and is eaten with sweet cream and sugar. It is a staple dessert in many French families, especially in hot weather, and is delicious served with acid fruit, such as currant

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Junket.

If cottage cheese is made from sweet milk and rennet and served without breaking and separating the curd and whey, the dish is called junket. It is customary to season it a little, as with grated nutmeg or with cinnamon and sugar....

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Buttermilk Cheese.

At the Wisconsin Experiment Station [16] a method has been devised for making a soft moist cheese out of buttermilk. When made on a large scale, as it might be in creameries, there are various precautions to be taken which are pointed out in the publication cited. In making it in small quantities, these precautions are unnecessary, and the method is even simpler than that of making cottage cheese, because the quality does not depend so much on the temperature. To make the buttermilk cheese, heat

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Buttermilk Cream.

This product also was devised by the Wisconsin Experiment Station. [17] By controlling the temperature in heating the buttermilk and not allowing it to go above 100° F., a compound is made which after draining has the consistency of a very thick cream. It is claimed by the station investigators that this “cream” is suitable for eating on bread in place of butter. The recipes on pages 34 and 35 suggest ways of making a salad dressing out of buttermilk cream....

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Devonshire Cream.

Devonshire cream somewhat resembles sweet cream in flavor and consistency. It is very much liked in England, where it is commonly eaten with fresh or preserved fruit, but is not so well known in America. To make Devonshire cream, allow a pan of whole milk to stand for 24 hours in a cool place or for 12 hours in a warmer place. Place the pan on the cooler part of the stove and heat until the milk is very hot, but not to the boiling point. If heated too much a thick skin will form on the surface.

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CHEESE DISHES AND THEIR PREPARATION.

The list of cheese dishes in the culinary literature of this and other countries is a long one, but most of them are variations of a comparatively small number of general types. Those which have been selected and studied experimentally represent the principal types and in many cases have been adapted to American methods of preparations and tastes. In some instances, this has resulted in new and perhaps more rational combinations than those which served as models. For convenience, the cheese dish

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Cheese Sauce No. 1.

Thicken the milk with the flour and just before serving add the cheese, stirring until it is melted. This sauce is suitable to use in preparing creamed eggs, or to pour over toast, making a dish corresponding to ordinary milk toast, except for the presence of cheese. It may be seasoned with a little curry powder and poured over hard-boiled eggs....

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Cheese Sauce No. 2.

Same as cheese sauce No. 1, except that the cheese is increased from 1 to 2 ounces. This sauce is suitable for using with macaroni or rice, or for baking with crackers soaked in milk. (See p. 27 .)...

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Cheese Sauce No. 3.

Same as cheese sauce No. 1, except that two cupfuls of grated cheese or 8 ounces are used. This may be used upon toast as a substitute for Welsh rabbit....

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Cheese Sauce No. 4.

Same as cheese sauce No. 2, save that 2 tablespoonfuls of melted butter are mixed with the flour before the latter is put into the milk. This sauce is therefore very rich in fat and has only a mild flavor of cheese. Among the recipes for dishes which may be used like meat, the first 30 are such that, eaten in usual quantities, they will provide much the same kind and amount of nutritive material as the ordinary servings of meat dishes used at dinner. In several cases there is a resemblance in ap

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Cheese Fondue No. 1.

Mix the water, bread crumbs, salt, and cheese; add the yolks thoroughly beaten; into this mixture cut and fold the whites of eggs beaten until stiff. Pour into a buttered baking dish and cook 30 minutes in a moderate oven. Serve at once. The food value of this dish, made with the above quantities, is almost exactly the same as that of a pound of beef of average composition and a pound of potatoes combined. It contains about 80 grams of proteids and has a fuel value of about 1,300 calories. Estim

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Cheese Fondue No. 2.

Prepare as in previous recipe. The protein value of this dish is equal to that of 1⅛ pounds of potato and beef, the fuel value, however, being much in excess of these. Calculated cost (see p. 23 ), 22 cents. In making either of these fondues, rice or other cereals may be substituted for bread crumbs. One-fourth cupful of rice measured before cooking, or one cupful of cooked rice or other cereals, should be used. A comparison of the recipes for the two fondues may indicate the general principle o

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Boiled Fondue.

Soak the bread in the milk. Melt the butter and add the cheese. When the cheese has melted add the soaked crumbs, the eggs slightly beaten, and the seasoning. Cook a short time and serve on toasted crackers. Since it consists of essentially the same ingredients, the food value of this dish is obviously much the same as that of fondue made in other ways....

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Rice Fondue.

Heat the rice in the milk, add the other ingredients, and cook slowly until the cheese is melted. Serve on crackers or toast. The food value is not far from that of a pound of beef of average composition, and the calculated cost (see p. 23 ) is 15 cents....

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Corn and Cheese Soufflé.

Melt the butter and cook the pepper thoroughly in it. Make a sauce out of the flour, milk, and cheese (see p. 23 ); add the corn, cheese, yolks, and seasoning; cut and fold in the whites beaten stiffly; turn into a buttered baking dish and bake in a moderate oven 30 minutes. Made with skimmed milk and without butter, this dish has a food value slightly in excess of a pound of beef and a pound of potatoes. Calculated cost (see p. 23 ), about 20 cents....

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Welsh Rabbit.

Cook the cornstarch in the butter; then add the milk gradually and cook two minutes; add the cheese and stir until it is melted. Season and serve on crackers or bread toasted on one side, the rabbit being poured over the untoasted side. Food value is that of about three-fourths of a pound of beef. Calculated cost (see p. 23 ), 13 cents....

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Tomato Rabbit.

Cook the butter and the flour together, add the milk, and as soon as the mixture thickens add tomatoes and soda. Then add cheese, eggs, and seasoning. Serve on toasted whole wheat or Graham bread....

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Green Corn, Tomato, and Cheese.

Into the melted butter stir the cheese until it, too, is melted. Then add the corn and pimiento, stir for a moment and add the egg yolks beaten and mixed with the tomato juice and the salt and paprika. Have ready the bread toasted on one side and very lightly rubbed on its untoasted side with the garlic cut in two. Pour the mixture over the untoasted side of the bread and serve at once. A poached egg is sometimes placed on top of each portion, making a very nutritious combination....

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Macaroni and Cheese No. 1.

Cook the macaroni in the boiling salted water, drain in a strainer, and pour cold water over it to prevent the pieces from adhering to each other. Make a sauce out of the flour, milk, and cheese. (See p. 23 .) Put the sauce and macaroni in alternate layers in a buttered baking dish, cover with buttered crumbs, and heat in oven until crumbs are brown....

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Macaroni and Cheese No. 2.

A good way to prepare macaroni and cheese is to make a rich cheese sauce and heat the macaroni in it. (See p. 23 .) The mixture is usually covered with buttered crumbs and browned in the oven. The advantage of this way of preparing the dish, however, is that it is unnecessary to have a hot oven, as the sauce and macaroni may be reheated on the top of the stove....

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Macaroni with Cheese and Tomato Sauce.

Boiled macaroni may be heated in tomato sauce and sprinkled with grated cheese just before serving....

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Italian Macaroni and Cheese.

Cook the macaroni in the boiling salted water with the onion and cloves. Drain, remove the onion and cloves, reheat in tomato sauce, and serve with grated cheese....

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Cheese and Macaroni Loaf.

Cook the macaroni in boiling salted water until tender, and rinse in cold water. Cook the parsley, onion, and pepper in a little water with the butter. Pour off the water or allow it to boil away. Beat the egg white and yolk separately. Mix all the ingredients, cutting and folding in the stiffly beaten whites at the last. Line a quart baking dish with buttered paper; turn the mixture into it; set the baking dish in a pan of hot water, and bake in a moderate oven from one-half to three-fourths of

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Baked Rice and Cheese No. 1.

If uncooked rice is used, it should be cooked in 3 cupfuls of milk. Make a sauce with one cupful of milk, add the flour, cheese, and salt. (See p. 23 .) Into a buttered baking dish put alternate layers of the cooked rice and the sauce. Cover with buttered crumbs and bake until the crumbs are brown. The proteids in this dish, made with rice cooked in milk, are equal to those of nearly 1¾ pounds of average beef. If skimmed milk is used, the fuel value is equal to nearly 3½ pounds of beef. Whole mi

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Baked Rice and Cheese No. 2.

Cook the rice; put into a buttered baking dish alternate layers of rice and cheese; pour over them enough milk to come halfway to the top of the rice; cover with buttered crumbs and brown. If the rice is cooked in milk either whole or skimmed, and one cup of milk is used to pour over it, this dish has as much protein as 1¼ pounds of beef of average composition, and a much higher fuel value....

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Baked Crackers and Cheese No. 1.

Split the crackers, if the thick sort are selected, or with a sharp knife cut them into pieces of uniform size. Pour the milk over them and drain it off at once. With the milk, flour, cheese, and salt, make a sauce. (See p. 23 .) Into a buttered baking dish put alternate layers of the soaked crackers and sauce. Cover with bread crumbs and brown in the oven, or simply reheat without covering with crumbs. The above is a very satisfactory substitute for macaroni and cheese, and can be prepared in l

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Baked Crackers and Cheese No. 2.

This is more quickly prepared than the preceding recipe, but as the milk is likely to curdle, it has not so good a consistency. Soak the crackers in the milk; place them in a buttered baking dish in alternate layers with the cheese; pour the remaining milk over them and bake. This dish may be covered with buttered crumbs. Variety may be secured, in either this recipe or the preceding one, by putting a very small amount of mixed mustard on each cracker....

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Cheese Rolls.

A large variety of rolls may be made by combining legumes, either beans of various kinds, cowpeas, lentils, or peas, with cheese of various kinds, and adding bread crumbs to make the mixture thick enough to form into a roll. Beans are usually mashed, but peas or small Lima beans may be combined whole with bread crumbs and grated cheese, and enough of the liquor in which the vegetables have been cooked may be added to get the right consistency. Or, instead of beans or peas, chopped spinach, beet

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Boston Roast.

Mash the beans or put them through a meat grinder. Add the cheese and sufficient bread crumbs to make the mixture stiff enough to be formed into a roll. Bake in a moderate oven, basting occasionally with butter and water. Serve with tomato sauce. This dish may be flavored with onions, chopped and cooked in butter and water....

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Pimiento and Cheese Roast.

Put the first three ingredients through a meat chopper. Mix thoroughly and add bread crumbs until it is stiff enough to form into a roll. Brown in the oven, basting occasionally with butter and water....

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Nut and Cheese Roast.

Cook the onion in the butter and a little water until it is tender. Mix the other ingredients and moisten with water, using the water in which the onion has been cooked. Pour into a shallow baking dish and brown in the oven....

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Cheese and Spinach Roll.

Cook the spinach in water for 10 minutes. Drain off the water, add the butter, cook until tender, and chop. Add the grated cheese and then bread crumbs enough to make a mixture sufficiently stiff to form into a roll, or leave more moist and cook in a baking dish....

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Vegetable and Cheese Rolls.

For the spinach of the above recipe there may be substituted beet tops, Swiss chard, or the outer leaves of lettuce....

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Cheese Used in the Stuffing of Meat.

The mixtures in the preceding two recipes may be used for stuffing veal or beef. Eggs may be added if desired, and chopped onions or parsley may be cooked with the greens. In Italy roasts thus prepared are sprinkled with a little finely chopped garlic, and covered with celery tops and thin slices of bacon or fat pork before roasting....

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Creamed Cheese and Eggs.

Make a thin white sauce with the flour and milk and seasonings. Add the cheese and stir until melted. Chop the whites and add them to the sauce. Pour the sauce over the toast, force the yolks through a potato ricer or strainer, sprinkle over the toast....

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Baked Eggs with Cheese.

Break the eggs into a buttered baking dish or into ramekins and cook them in a hot oven until they begin to turn white around the edge. Cover with the mixture of crumbs, cheese, and seasonings. Brown in a very hot oven. In preparing this dish it is essential that the oven be very hot or the egg will be too much cooked by the time the cheese is brown. To avoid this, some cooks cover the eggs with white sauce before adding crumbs. The food value of the dish is very close to that of a pound of beef

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Scrambled Eggs with Cheese.

Beat the eggs slightly, mix them with the other ingredients, and cook over a very slow fire, stirring constantly, so that the cheese may be melted by the time the eggs are cooked. In food value the dish is equal to nearly 2 pounds of average beef. The calculated cost (see p. 23 ) is about 30 cents....

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Swiss Eggs.

Heat the butter and cream together, break in the eggs whole, sprinkle with salt and pepper. When nearly done, add the cheese. Serve on buttered toast. Strain the cream over the toast....

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Cheese Omelet No. 1.

Cheese may be introduced into omelets in several ways. An ordinary omelet may be served with thin cheese sauce made in the following proportions: This sauce may also be added to omelets in which boiled rice, minced meat, or some other nutritious material has been included....

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Cheese Omelet No. 2.

Grated cheese may be sprinkled over an ordinary omelet before it is served....

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Cheese Omelet No. 3.

Beat the yolks until lemon colored and add the hot water and the seasoning. Beat the whites until they are stiff, and add the cheese. Cut and fold the two mixtures together. Heat the butter in omelet pan and cook the mixture very slowly until it is brown on the underside. If possible, cook the top of the omelet in the oven or by means of a hot plate held over it....

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Breakfast Cereals with Cheese.

That cheese combined with cereal foods makes a rational dish as regards the proportion of nutrients it supplies has been pointed out on another page (p. 18 ). Cheese and some of the crisp “ready to serve” cereal breakfast foods is a combination which is common, the cheese being melted with the cereal food, or simply served with it. There are many who relish a piece of cheese with the cooked cereal so commonly eaten for breakfast and find such a combination satisfying to appetite and taste. Oatme

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Oatmeal with Cheese.

Cook the oatmeal as usual. Shortly before serving, stir in the butter and add the cheese, and stir until the cheese is melted and thoroughly blended with the cereal. The cheese should be mild in flavor and soft in texture. The proportion of cheese used may be increased if a more pronounced cheese flavor is desired....

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Cheese with Mush.

Cheese may be added to corn-meal mush or to mush made from any of the corn or wheat preparations now on the market. The addition of cheese to corn-meal mush is particularly desirable when the mush is to be fried....

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Fried Bread with Cheese No. 1.

Scald the milk with the potassium bicarbonate; add the grated cheese, and stir until it dissolves. Dip the bread in this mixture and fry it in the butter. The potassium bicarbonate helps to keep the cheese in solution. It is desirable, however, to keep the milk hot while the bread is being dipped....

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Fried Bread with Cheese No. 2.

Cut stale bread into thin pieces. Put two pieces together with grated cheese between them; dip into a mixture of egg and milk and fry in butter or other fat....

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Roman Gnocchi.

Melt the butter; cook the cornstarch thoroughly, and then the flour in the butter; add the milk gradually; cook three minutes, stirring constantly; add the yolks and one-half cupful of the cheese. Pour into a buttered shallow pan and cool. Cut into squares; place them on a platter a little distance apart; sprinkle with remaining cheese, and brown in the oven. The proteid value is that of three-fourths of a pound of average beef, the fuel value that of 1¾ pounds. Calculated cost (see p. 23 ), 17

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Cheese Soufflé.

Melt the butter; add the flour and, when well mixed, add gradually the scalded milk. Then add salt, cayenne, and cheese. Remove from the fire and add the yolks of the eggs, beaten until lemon colored. Cool the mixture and fold into it the whites of the eggs, beaten until stiff. Pour into a buttered baking dish and cook 20 minutes in a slow oven. Serve at once. The proteid of this recipe is equal to that of half a pound of beef; the fuel value is equal to that of three-fourths of a pound....

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Cheese Soufflé with Pastry.

Add the eggs to the cream and beat slightly, then add the cheese and seasoning. Bake 15 minutes in a hot oven, in patty tins lined with puff paste....

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Cheese Croquettes.

Make with a white sauce, using the butter, flour, and the milk. Add the unbeaten yolks and stir until well mixed, then add the grated cheese. As soon as the cheese melts, remove from the fire, fold in the pieces of cheese, and add the seasoning. Spread in a shallow pan and cool. Cut into squares or strips, cover with an egg and crumb mixture, and fry in deep fat....

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Fried Cheese Balls.

Beat the whites of the eggs; add the other ingredients; make into balls and roll in cracker dust. If the amount of flour is doubled, the mixture may be dropped from a spoon and fried without being rolled in crumbs. In these dishes the cheese is used not only to add nutritive value, but also to give its characteristic flavor either to materials otherwise rather mild in taste (as in potatoes with cheese) or to combine its flavor with that of some more highly flavored vegetables (as in cheese and v

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Milk and Cheese Soup.

Thicken the milk with the flour, cooking thoroughly. This is best done in a double boiler, with frequent stirrings. When ready to serve, add the cheese and the seasoning. The proteids in this soup are equal in amount to those in five-sixths of a pound of beef of average composition; its fuel value is higher than that of a pound of beef....

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Cheese and Vegetable Soup.

Cook the vegetables a short time in one-half of the butter, add the stock and the mace, boiling 15 or 20 minutes. Strain and add the milk. Thicken with flour cooked in the remaining butter. Just before serving, stir in the cheese and cook until it is melted....

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Scalloped Potatoes with Cheese No. 1.

Put into a buttered baking dish alternate layers of cheese sauce No. 1 (see p. 22 ) and cold boiled potatoes, sliced or cut into dice. Cover with buttered crumbs and bake....

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Scalloped Potatoes with Cheese No. 2.

Put into a buttered baking dish alternate layers of white sauce and cold boiled potatoes, either sliced or cut into dice. Put over the top a layer of grated cheese and then a layer of buttered bread crumbs. Brown in the oven....

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Scalloped Cabbage or Cauliflower with Cheese.

Cauliflower or cabbage may be scalloped according to either of the recipes given for scalloped potatoes and cheese. Sometimes a cauliflower is boiled whole, spread with grated cheese, then with buttered bread crumbs. It is browned in the oven and served with white sauce poured around it....

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Cheese with Potato Puffs.

Beat the potatoes and milk together until thoroughly mixed. Add the egg and the salt and beat thoroughly. Finally add the cheese. Bake in muffin tins in a slow oven 10 or 15 minutes. A similar dish may be made by scooping out the inside of a baked potato and mixing it with cheese as above. Fill the potato-skin shell with the mixture, return to the oven, and bake until light brown....

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Potatoes with Cheese Sauce.

Cut boiled potatoes into cubes and serve with cheese sauce No. 1. (See p. 22 .) This is one of the cheese and vegetable dishes most frequently found on restaurant menus. Cheese of one sort or another is a very common accompaniment of salads, and the combination is rational as well as palatable, for the constituents of the succulent foods—chiefly water and cellulose—supplement the protein and fat of the cheese. Cheese is often used also as a part of the salad. A number of recipes are given below

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Cheese with Salads.

Cheese or cheese dishes are an acceptable addition to salads. Neufchâtel or other cream cheese, either plain or mixed with pimientos and olives, may be passed with lettuce or may be cut into slices and served on lettuce. Cheese balls are often served with salad. They are made of some soft cream cheese, and are frequently combined with chopped chives, olives, sweet peppers, chopped nuts, etc., for the sake of adding flavor. Cooked egg yolk, spinach extract, etc., are sometimes mixed in for the sa

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Plain Cheese Salad.

Cut Edam or ordinary American cheese into thin pieces, scatter them over lettuce leaves, and serve with French dressing....

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Olive and Pimiento Sandwich or Salad Cheese.

Mash any of the soft cream cheeses and add chopped olives and pimientos in equal parts. This mixture requires much salt to make it palatable to most palates, the amount depending chiefly on the quantity of pimiento used. The mixture may be spread between thin slices of bread or it may be made into a roll or molded, cut into slices, and served on lettuce leaves with French dressing....

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Cheese and Tomato Salad.

Stuff cold tomatoes with cream cheese and serve on lettuce leaves with French dressing....

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Cheese and Pimiento Salad.

Stuff canned pimientos with cream cheese, cut into slices, and serve one or two slices to each person on lettuce leaves with French dressing....

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Cheese Jelly Salad.

Mix the cheese with the whipped cream, season to taste with salt and pepper, and add to the gelatin dissolved in a scant cupful of water. This may be molded in a large mold or in small molds. When the jelly begins to harden, cover with grated cheese. The jelly should be served on a lettuce leaf, preferably with a cream dressing or a French dressing, to which a little grated cheese has been added....

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Cheese Salad and Preserves.

Epicures have devised a dish which consists of lettuce with French dressing served with cream cheese and thick preparations of currants or other fruits preserved in honey or sugar, which, owing to the fact that the seeds have been extracted by a laborious process, are fairly expensive. The soft cheese often found in market is also relatively expensive. There is a suggestion in this dish, however, for others which are much less costly. Buttermilk cream (see p. 21 ), or ordinary cottage cheese ser

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Deviled Eggs with Cheese.

In making deviled eggs, either to be eaten alone or upon lettuce leaves in the form of salad, a little grated cheese may be mixed with the yolks in addition to the usual salad dressing and flavorings with which the yolks are mixed....

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Cheese and Celery.

Cut stalks of celery having deep grooves in them into pieces about 2 inches long. Fill the grooves with cream cheese salted or flavored with chopped pimientos, and serve with bread and butter as a salad course or serve as a relish at the beginning of a meal. Although not cheese dishes, strictly speaking, the following salad dressings made with buttermilk cream (see p. 21 ) may be included in this section....

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Buttermilk Cream Salad Dressing.

This dressing is particularly suitable for serving with cucumbers....

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Buttermilk Cream Horseradish Salad Dressing.

To buttermilk cream add a little grated horseradish and vinegar and salt. Serve on whole or sliced tomatoes....

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Cheese Sandwiches.

Mash or grate American cheese, add salt, a few drops of vinegar and paprika, and a speck of mustard. Mix thoroughly and spread between thin slices of bread....

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Cheese and Anchovy Sandwiches.

To the mixture mentioned in the preceding recipe, add a little anchovy essence. Sardines mashed or rubbed into a paste or any other fish paste may be used in a similar way....

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Pimiento, Olive, and Cheese Sandwiches.

These sandwiches are referred to on page 34 ....

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Cuban Sandwiches.

This sandwich may be described as a kind of club sandwich with cheese. It is usually made large so that it is necessary to eat it with a knife and fork. It may be made in such proportions as to supply a large amount of nourishment. Cut the crusts from slices of bread. Between two slices lay first lettuce with a little salad dressing or salt on it, then a slice of soft mild cheese and finally thin slices of dill pickles or a little chopped pickle....

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Toasted Cheese Sandwiches.

Plain bread and butter sandwiches with fairly thick slices of cheese put between the slices are frequently toasted, and on picnics, or at chafing-dish suppers, are often browned in a pan in which bacon has just been fried....

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CHEESE PASTRY, CHEESE SWEETS, AND SIMILAR DISHES.

In the foregoing pages a large number of recipes have been included in which cheese is combined with materials without cooking, as in salads, or used in cooked dishes of creamy or custard-like consistency, as in soufflés and Welsh rabbit or in combination with vegetables or cereals, such as rice. There are a number of cheese dishes of quite different character in which the cheese is combined with dough, batter, or pastry in various ways, and a number of dishes in which cheese or cheese curd is u

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Cheese Biscuit No. 1.

Mix all the ingredients excepting the cheese as for baking powder biscuits. Roll thin, divide into two parts, sprinkle one half with grated cheese, lay the other half of the dough over the cheese, cut out with a small cutter, and bake....

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Cheese Biscuit No. 2.

Mix and sift the dry ingredients, then work in the cheese with a fork or with the fingers, and add the water gradually. The approximate amount of water has been given; it is impossible to give the exact amount, as flour differs in its capacity for taking up moisture. Toss the dough on a floured board and roll out and cut with a biscuit cutter. Place in a buttered pan and bake in a quick oven from 12 to 15 minutes. The biscuit may be sprinkled with cheese before being put into the oven. If the ch

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Cheese Drops.

Heat the butter and milk to boiling point, add the flour and the salt and stir thoroughly. Remove from the fire, add the egg and cheese and stir until well mixed. When cold, drop in small pieces in deep fat and brown. This makes a good addition to any clear soup or to consommé....

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Cheese Wafers.

Spread grated cheese on thin crackers, heat in the oven until the cheese is melted. Serve with soup or salad....

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Cheese Relish.

Spread bread which has been toasted or fried in deep fat with grated cheese, or with grated cheese mixed with a little mustard, then heat in the oven until the cheese is melted. This may be served with salad, or as a relish to give flavor to some dish such as boiled rice or hominy, which has no very marked flavor....

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Cheese Straws.

Roll out plain or puff paste until one-fourth of an inch thick. Spread one-half of it with grated cheese. Fold over the other half and roll out again. Repeat the process three or four times. Cut into strips and bake. Serve with soup or salad....

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Salad Biscuit.

Mix as for cheese biscuits No. 1 or No. 2, depending on whether the cheese is hard or soft. (See p. 36 .)...

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Cheese Gingerbread No. 1.

Heat the molasses and the cheese in a double boiler until the cheese is melted. Add the soda and stir vigorously. Mix and sift dry ingredients and add them to the molasses and cheese alternately with the water. Bake 15 minutes in small buttered tins....

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Cheese Gingerbread No. 2.

Rub the cheese and the sugar together. Add the molasses. Mix and sift the dry ingredients and add them to the cheese mixture alternately with the water....

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Cheese Custard.

Mix the cream and the cheese and heat until the cheese is melted. Remove from the fire and add the yolks of the eggs. Bake in paper cases or buttered ramekins. Serve with jelly or preserves....

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Cheese Cakes.

Warm the milk and add the rennet, using the amount prescribed on the package. Let the milk stand until the curd forms, then break up the curd and strain off the whey. Add the other ingredients to the curd; line patty tins with pastry, fill them with the mixture, and bake....

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Brown Betty with Cheese.

Arrange in a deep earthenware baking dish, alternate layers of bread crumbs and thinly sliced apples. Season with cinnamon, also a little clove if desired and brown sugar. Scatter some finely shaved mild full-cream cheese over each layer of apple. When the dish is full, scatter bread crumbs over the top and bake 30 to 45 minutes, placing the dish in a pan of water so that the pudding will not burn. If preferred, this may be sweetened with molasses mixed with an equal amount of hot water and pour

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CONCLUSION.

In the foregoing pages information has been summarized regarding the food value of cheese, an important agricultural product, and ways of preparing it for the table. It has been pointed out that, judged by the kind of nutrients it supplies—chiefly nitrogenous material and fat—and the proportion in which they are present, it resembles such foodstuffs as meat, fish, and eggs, which means that like them its rational use in the diet is in combination with other staple foods, to form well-balanced me

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