,transcriber's ,note ,italic text displayed as3 italic ,issued ,february #bf1 #aiab4 #adcd ,reprinted with slight changes1 ,june1 #aiaf4 ,u4 ,s4 ,,department ,,of ,,agriculture4 ,,farmers' ,,bulletin #dhg4 ,,cheese ,,and ,,its ,,economical ,,uses ,,in ,,the ,,diet4 ,,by ,c4 ,f4 ,,langworthy1 ,,ph4 ,d41 ,chief of ,office of ,home ,economics1 ,states ,relations ,service1 ,,and ,,caroline ,l4 ,,hunt1 ,a4 ,b41 ,expert in ,nutrition1 ,office of ,home ,economics4 ,illustration3 ,,united ,,states ,,department ,,of ,,agriculture ,,washington3 ,,government ,,printing ,,office4 #aiaf4 ,,letter ,,of ,,transmittal4 ,u4 ,s4 ,,department ,,of ,,agriculture1 ,,states ,,relations ,,service1 ,washington1 ,d4 ,c41 ,june #aj1 #aiaf4 ,,sir3 ,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 home1 it seemed desirable to study its relative nutritive value and the ways in which it may be prepared for the table4 ,although it is so generally liked1 there seems to be a widespread belief that it is not well digested and that it is a cause of physiological disturbances4 ,neither of these beliefs is substantiated by the results of the extended series of digestion experiments undertaken as part of the nutrition investigations of the ,office of ,home ,economics4 ,indeed1 cheese was found to be very thoroughly digested1 ranking with other staple foods in this respect4 ,moreover1 experiments made with the respiration calorimeter did not indicate that it was less easy of digestion than a comparable amount of meat4 ,in the studies of the digestibility of cheese the ,bureau of ,animal ,industry cooperated with the ,states ,relations ,service and was also of great assistance in securing1 for experimental purposes1 cheese made and cured under controlled conditions4 ,supplementing the experiments as to the nutritive value of cheese1 many tests were made of methods of preparing cheese for the table1 the main purpose being to suggest dishes and combinations of such a character that the cheese might replace other nitrogenous material and fat when this seemed desirable4 ,the bulletin was prepared by ,c4 ,f4 ,langworthy1 chief of the ,office of ,home ,economics of the ,states ,relations ,service1 and ,miss ,caroline ,l4 ,hunt1 who has had wide experience in the study of both scientific and practical problems in nutrition4 ,the recipes were collected from many sources and in the majority of cases were studied experimentally by ,miss ,hunt4 ,acknowledgement should be made to teachers of home economics in agricultural colleges and other educational institutions1 to housekeepers1 and others who have supplied data of great value in preparing the bulletin4 ,respectfully1 ,a4 ,c4 ,,true1 ,director4 ,hon4 ,d4 ,f4 ,,houston1 ,secretary of ,agriculture4 ,,contents4 ,page4 ,introduction #e ,cheese making #g ,kinds of cheese used in ,american homes #h ,cheddar and ,american full-cream cheese #h ,english dairy cheese #i ,soft cream cheeses #i ,neufchtel cheese #i ,parmesan cheese #aj ,sap ,sago #aj ,gorgonzola and ,roquefort #aj ,potted or sandwich cheeses #aj ,swiss cheese 7,emmentaler1 ,gruyre1 etc47 #aj ,edam cheese #aj ,brie and ,camembert cheese #aa ,cottage cheese #aa ,the care of cheese in the home #aa ,cheese as a food #aa ,the flavor of cheese #ab ,composition of cheese and some other foods compared #ab ,nutritive value and cost of cheese and some other food materials #ad ,amounts of protein and energy obtained for #aj cents expended for cheese and other foods at certain assumed prices per pound #ad ,the digestibility of cheese #ae ,the use of cheese in the diet #af ,bill-of-fare making with cheese as the central food #ag ,homemade cheese #ai ,curds and whey #ai ,cottage cheese #ai ,sour-cream cheese #bj ,uncooked curd1 or ,french cottage cheese #bj ,junket #bj ,buttermilk cheese #bj ,buttermilk cream #ba ,devonshire cream #ba ,cheese dishes and their preparation #ba ,cheese dishes which may be used in the same way as meat #bb ,cheese sauce ,no4 #a #bb ,cheese sauce ,no4 #b #bc ,cheese sauce ,no4 #c #bc ,cheese sauce ,no4 #d #bc ,cheese fondue ,no4 #a #bd ,cheese fondue ,no4 #b #bd ,boiled fondue #be ,rice fondue #be ,corn and cheese souffl #be ,welsh rabbit #be ,tomato rabbit #bf ,green corn1 tomato1 and cheese #bf ,macaroni and cheese ,no4 #a #bf ,macaroni and cheese ,no4 #b #bf ,macaroni and cheese and tomato sauce #bf ,italian macaroni and cheese #bf ,cheese and macaroni loaf #bg ,baked rice and cheese ,no4 #a #bg ,baked rice and cheese ,no4 #b #bg ,baked crackers and cheese ,no4 #a #bg ,baked crackers and cheese ,no4 #b #bh ,cheese rolls #bh ,boston roast #bh ,pimiento and cheese roast #bh ,nut and cheese roast #bh ,cheese and spinach roll #bh ,vegetable and cheese rolls #bi ,cheese used in the stuffing of meat #bi ,creamed cheese and eggs #bi ,baked eggs with cheese #bi ,scrambled eggs with cheese #bi ,swiss eggs #bi ,cheese omelet ,no4 #a #cj ,cheese omelet ,no4 #b #cj ,cheese omelet ,no4 #c #cj ,breakfast cereals with cheese #cj ,oatmeal with cheese #cj ,cheese with mush #ca ,fried bread with cheese ,no4 #a #ca ,fried bread with cheese ,no4 #b #ca ,roman gnocchi #ca ,cheese souffl #ca ,cheese souffl with pastry #ca ,cheese croquettes #cb ,fried cheese balls #cb ,cheese soups and vegetables cooked with cheese #cb ,milk and cheese soup #cb ,cheese and vegetable soup #cb ,scalloped potatoes with cheese ,no4 #a #cc ,scalloped potatoes with cheese ,no4 #b #cc ,scalloped cabbage or cauliflower with cheese #cc ,cheese with potato puffs #cc ,potatoes with cheese sauce #cc ,cheese salads1 sandwiches1 and similar cheese dishes #cc ,cheese with salads #cc ,plain cheese salad #cd ,olive and pimiento sandwich or salad cheese #cd ,cheese and tomato salad #cd ,cheese and pimiento salad #cd ,cheese jelly salad #cd ,cheese salad and preserves #cd ,deviled eggs with cheese #cd ,cheese and celery #ce ,buttermilk cream salad dressing #ce ,buttermilk cream horseradish salad dressing #ce ,cheese sandwiches #ce ,cheese and anchovy sandwiches #ce ,pimiento1 olive and cheese sandwiches #ce ,cuban sandwiches #ce ,toasted cheese sandwiches #ce ,cheese pastry1 cheese sweets1 and similar dishes #ce ,cheese pastries and similar dishes #cf ,cheese biscuits ,no4 #a #cf ,cheese biscuits ,no4 #b #cf ,cheese drops #cf ,cheese wafers #cg ,cheese relish #cg ,cheese straws #cg ,salad biscuit #cg ,cheese gingerbread ,no4 #a #cg ,cheese gingerbread ,no4 #b #cg ,cheese custard #cg ,cheese cakes #cg ,brown ,betty with cheese #ch ,conclusion #ch ,,cheese ,,and ,,its ,,economical ,,uses ,,in ,,the ,,diet4 ,,introduction4 ,cheese is believed to be the oldest of the dairy products and the first form in which milk was preserved for future use4 ,one may conjecture that it owes its origin to the accidental storing and ripening of sour milk curd4 ,although it has been a staple food with many races for uncounted years1 there is a widespread belief that it is suitable for use chiefly in small quantities as an accessory to the diet1 and that in large quantities it is likely to produce physiological disturbances4 ,we are inclined1 therefore1 to think of those who make cheese one of the chief articles of their diet as being driven to this course by necessity rather than being led to it by choice4 ,because of these opinions extensive studies have been carried on as a part of the ,department ,work in ,home ,economics1 of the food value1 thoroughness of digestibility1 ease of digestion1 physiological effect1 and special character of cheese as food as well as of methods which are followed in preparing it for the table4 ,the conclusion drawn from this extended study is1 in brief1 that cheese properly prepared and used is not generally a cause of physiological disturbances1 and that it may easily be introduced into the bill of fare in such quantities as to serve as the chief source of nitrogenous food and may be made a substitute for other nitrogenous foods when such substitution is desired4#a ,the results of these studies have been brought together in this bulletin with a view to making them helpful to all interested in the subject1 but particularly to housekeepers4 ,from the standpoint of the housekeeper1 cheese is of importance because of its high nutritive value1 particularly its high percentage of protein or muscle-forming materials1 because of the ease with which it can be kept and prepared for the table1 and because of its appetizing flavor and of the great variety of ways in which it can be served4 ,from the point of view of agriculture cheese is an important commodity4 ,the latest census figures available show that considerably over #cjj1jjj1jjj pounds are made yearly in the ,united ,states1 the value of the product being nearly #bi1jjj1jjj1 and the amount of money invested being over #f1jjj1jjj4 ,the figures quoted are from the census report which first separated the details of the cheese industry from those of the butter and condensed-milk industries4 ,from earlier statistics available1 however1 it is fair to judge in a general way of the development of any one of these industries from the figures given for the three industries combined4 ,in general1 these figures show that there was a great leap forward in the three industries in the decade between the years #ahhj and #ahij1 and that since that time there has been a continuous1 steady1 healthy growth in the business of cheese making4 ,as might be expected1 the amount of the product and the amount of money invested have increased more rapidly than the number of men employed1 indicating that1 as in most manufacturing industries1 labor-saving devices and other improvements have reduced the proportion of physical labor required4 ,as regards the kind of cheese made in the ,united ,states1 the figures show that of the amount produced in #aije approximately three-fourths was what is known to the trade as standard factory cheese1 or what is usually known to the retail purchaser as ,american cheese4 ,a very small per cent--#a4a per cent--was skim-milk cheese1 the remainder being ,american modifications of certain important foreign brands1 ,neufchtel1 ,camembert1 and others4 ,from the standpoint of the retail dealer1 cheese is important because it is a convenient article to handle4 ,its percentage of nutrients being high and its percentage of water low1 it is not bulky4 ,it is comparatively easy1 too1 to preserve in good condition4 ,the difficulty of cutting exact amounts called for by customers may be considered the chief inconvenience4 ,efforts have been made to obviate this difficulty by making small cheeses4 ,experiments have been reported from the ,oregon ,experiment ,station#b on the canning of cheese in pound lots2 and from the ,wisconsin ,experiment ,station#c in making cheese prints like those in which butter is commonly sold4 ,in some of the factories cheeses weighing about #e pounds and having the same shape as the larger cheeses are made4 ,these are convenient for use in families where a large amount of cheese is eaten1 and furthermore cheese in such form dries out and spoils less quickly and easily than cheese cut in wedge-shaped slices1 as it usually is when sold by the pound4 ,a convenient way of keeping and using such cheese is given on page #aa4 ,the sale of cheese in pots is another way of overcoming the difficulty of cutting exact amounts4 ,cheese thus prepared is1 as a rule1 softened by the addition of butter fat or other fat1 with the idea of making it of such consistency that it can be used like soft cheeses4 ,there is something to be said also of the value of cheese to that not inconsiderable number of individuals who must occasionally cater for themselves--those men and women in business life1 for example1 who find it convenient neither to carry lunches nor to go to restaurants4 ,for these1 cheese offers a convenient way of supplying the necessary protein1 for it can usually be obtained in good condition in any neighborhood4 ,combined with crackers1 some of the ready-cooked cereals1 or bread1 and with fruit1 it makes a fairly well-balanced meal4 ,,footnotes3 #a ,u4 ,s4 ,dept4 ,agr41 ,yearbook #aiaj1 p4 #cei4 #b ,oregon ,sta4 ,bul4 #gh4 #c ,wisconsin ,sta4 ,rpt4 #aija1 p4 #acb2 ,u4 ,s4 ,dept4 ,agr41 ,farmers' ,bul4 #aef4 ,,cheese ,,making4 ,though the chief points in the manufacture of cheese are well known1 and are discussed in detail in other publications#d of this department1 it may not be out of place to review them here4 ,cheese is made ordinarily from whole milk1 and most of the kinds best known in the ,united ,states from cows' milk4 ,in every #h parts of milk by weight there is approximately #a part of solid nutrients1 the remainder being water4 ,for our present purpose we may think of the nutrients as being equally divided into three groups--protein substances 7casein and albumin principally71 fat1 and milk sugar4 ,in the process of cheese making the casein1 which constitutes more than three-fourths of the proteids of the milk1 is precipitated by rennet1 forming a curd4 ,most of the fat attaches itself to this curd4 ,the curd is broken up1 and the whole is heated to a temperature between #if and #ajh ,f4 ,the whey is drained off and carries with it most of the milk sugar and the albumin4 ,the curd is salted and pressed4 ,it is kept for several weeks or longer in a cool place1 where it 8ripens10 developing flavors through the action of bacteria or other microorganisms1 and also undergoing certain other marked changes4 ,the average cheese while fresh and moist contains proteids and fat in much the same ratio as that in which they are found in the milk4 ,more than one-fourth its weight is proteid1 about one-third fats1 and one-third water4 ,there are always present small amounts of albumin and sugar which have clung to the curd4 ,owing to the addition of salt1 the percentage of mineral matter is high compared with that of most other foods4 ,in ripening1 cheese changes in texture and its original pastiness gives away to a somewhat granular consistency in some types1 or to a waxy or a buttery consistency in others4 ,the above brief outline refers only to the essentials of cheese making4 ,in practice1 there are many variations with respect to the kind of milk used1 the proportion of butter fat or cream retained in or added to the milk1 with respect to the methods followed in separating1 preparing1 seasoning1 and handling the curd1 and to the handling and ripening of the cheese4 ,it follows that there is an almost endless number of cheeses with different names and of different appearance and flavor4 ,cheese making was formerly a home or farm industry1 but is now1 in the ,united ,states at least1 very largely a commercial enterprise carried on in factories4 ,it differs from many industries in that the factories are almost always located in the country or in the smaller towns rather than in large cities1 this being more true of cheese making than of the manufacture of potted cheeses or other special articles1 which has become a large industry4 ,it is worthy of mention in this connection that the making of cheese crackers and other bakers' goods in which cheese is an ingredient has developed into an important part of the baking trade4 ,,footnotes3 #d ,u4 ,s4 ,dept4 ,agr41 ,farmers' ,buls4 #aff1 #bbe1 #bdd2 ,bur4 ,anim4 ,indus4 ,buls4 #aje1 #adf4 ,,kinds ,,of ,,cheese ,,used ,,in ,,american ,,homes4 ,the ,american factory cheese--the so-called ,american cream cheese--is of the ,english ,cheddar type1 and as it is the most commonly used of all the commercial varieties in the ,united ,states1 may be taken as a standard4 ,other types are1 however1 well known1 particularly in cities and large towns where there are well-stocked markets and stores1 and it is interesting to note also1 at least briefly1 the characteristics of some of them4 ,full descriptions of a very large number of cheeses 7about #bej in all7 may be found in an earlier bulletin of this department4#e ,,cheddar ,,and ,,american ,,full-,,cream ,,cheese4 ,cheddar cheese--named from the ,english village where it originated--is a comparatively old type of cheese1 very popular in ,england and also in the ,united ,states4 ,the name is now more fitly applied to a process than to any particular shape4 ,cheddar cheese is made from sweet cows' milk1 which may be skimmed1 partly skimmed1 or unskimmed4 ,if made from unskimmed milk the cheese is called 8full cream40 ,if cream is removed the cheese is designated 8part-skim0 or 8skim10 as the case may be4 ,cheese of ,cheddar type as made in the ,united ,states is perhaps most often marketed in large1 flat1 round forms1 #ac to #af inches in diameter1 about #e or #f inches in height1 and weighing #bf to #cb pounds each1 though other shapes and sizes are also fairly common4 ,it is usually pale to darker yellow in color1 though it may be white when uncolored4 ,when fresh it is mild in flavor1 but when well ripened has a characteristic and sharp taste4 ,the new cheese is soft1 though not waxy1 in texture1 and may be easily shaved or broken into small pieces4 ,when well ripened it may be finely grated4 ,these characteristics1 together with its distinctive and peculiar flavor and its wide distribution in the markets1 are qualities which help to make it the variety most commonly used in the ,united ,states4 ,sage cheese is a variety of ,cheddar cheese1 which is flavored with sage and is further characterized by the green mottled appearance formerly due to bits of sage leaf but now generally obtained in another way4 ,,english ,,dairy ,,cheese4 ,from the standpoint of the cook who frequently wishes to use grated cheese this variety is important4 ,though made in much the same way as ,cheddar1 it differs from it1 in that the curd is heated to a somewhat higher temperature1 and the cheese is therefore harder4 ,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 markets4 ,,soft ,,cream ,,cheeses4 ,cream cheese true to name is made from rich cream thickened by souring or from sweet cream thickened with rennet4 ,the whey is removed by draining4 ,it is then covered1 salted1 and turned occasionally1 being ready for market in #e to #aj days4 ,a variety is also made with rennet from cream of low fat content1 as well as a number of other special sorts much more common in ,france than in the ,united ,states4 ,the term 8cream cheese10 however1 is an elastic one and includes many varieties which are sold under special trade names4 ,such cheese is common in most markets4 ,soft cream cheese differs from standard cheese1 so far as composition is concerned1 in having more water and fat and less protein1 water usually making up about one-half of the total weight4 ,it differs also in being much more perishable4 ,these cheeses commonly sell for #aj or #ae cents each1 which is about #dj to #ej cents a pound4 ,of late there have been on the market varieties of such cheese or of ,neufchtel1 made by combining the cheese with chopped pimiento4 ,these bring a relatively high price in market and may be easily prepared at home if this seems more convenient4 7,see p4 #cd47 ,,neufch,,tel ,,cheese4 ,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 cheese4 ,it is made either from whole or skim milk curdled with rennet4 ,after draining and pressing1 it is kneaded thoroughly1 formed into small rolls or blocks1 and then ripened until special molds develop1 which requires about four weeks4 ,it is then wrapped in tinfoil and marketed4 ,,parmesan ,,cheese4 ,this is a name given outside of ,italy to a very hard cheese which in that country is said to be known as ,grana1 a name given because of the granular appearance which it has after it has been broken4 ,it is sometimes sold in grated form and brings a relatively high price1 but is more commonly sold ungrated4 ,when well made it will keep for years and may be easily broken and grated4 ,it is very generally used in ,europe for serving with soups1 for seasoning macaroni1 and for other similar purposes1 and is quite common in ,american markets4 ,,sap ,,sago4 ,this is a skim-milk cheese made in ,switzerland1 which is suitable for grating4 ,it contains1 for every #d pounds of cheese1 #a pound of a clover 7,melilotus cruleus7 grown in ,switzerland4 ,it is greenish in color and has an unusual flavor4 ,it is not high-priced4 ,,gorgonzola ,,and ,,roquefort4 ,these are highly flavored cheeses characterized by the presence of molds through their entire mass4 ,roquefort is made from the milk of sheep2 ,gorgonzola1 from cows' milk4 ,,potted ,,or ,,sandwich ,,cheeses4 ,ordinary cheese is often mixed with butter or oil in the proportion of #e parts of cheese to #a of butter or oil1 by weight4 ,the mixture is sometimes seasoned with mustard or with curry powder4 ,such cheeses1 unseasoned or seasoned1 are on the market in great variety4 ,potted cheese may be easily prepared at home if the housekeeper wishes to take the trouble4 ,,swiss ,,cheese 7,,emmentaler1 ,,gruy,,re1 ,,etc474 ,this term as used in ,america is somewhat vague4 ,different names are given to the varieties according to the districts of ,switzerland in which they are made1 but they are all similar and characterized by a mild1 sweetish flavor and the presence of large holes or 8eyes40 ,foreign and domestic brands are to be found in most markets4 ,they are suitable for cooking purposes1 as well as for use without being cooked1 and are much used in this way in ,europe and well known and liked in the ,united ,states4 ,,edam ,,cheese4 ,this is a cheese made in ,holland4 ,it is molded in spherical form1 and the outside is usually dyed red4 ,it is usual in this country to cut off a section of the top1 which serves as a lid1 and to scoop out the inside as needed4 ,in ,holland it is frequently served in slices1 particularly when it is fresh4 ,edam cheese is seldom used in cookery in ,american homes1 though thrifty housewives1 after the greater part of the cheese has been removed1 often stuff the hollow shell with cooked and seasoned macaroni1 rice1 or something similar and bake4 ,,brie ,,and ,,camembert ,,cheese4 ,these are very soft rennet cheeses of foreign origin and of somewhat smaller nutritive value than standard cheese1 and of strong flavor and odor4 ,they are not often used in cookery1 but are used as an accompaniment to other foods4 ,the ,bureau of ,animal ,industry and the ,connecticut ,storrs ,experiment ,station in cooperation have experimented with the making of ,camembert cheese with marked success1 and have published a full account of the work4#f ,,cottage ,,cheese4 ,cottage cheese and other sour milk and cream cheeses1 junket1 ,devonshire cream1 and a number of other cheese-like products are described in the section which deals with homemade cheese4 ,,footnotes3 #e ,u4 ,s4 ,dept4 ,agr41 ,bur4 ,anim4 ,indus4 ,bul4 #adf4 #f ,u4 ,s4 ,dept4 ,agr41 ,bur4 ,anim4 ,indus4 ,buls4 #ga1 #ih1 #aji1 #aae1 #abj1 ,circ4 #ade2 ,conn4 ,storrs ,sta4 ,buls4 #ce1 #df1 and #eh4 ,,the ,,care ,,of ,,cheese ,,in ,,the ,,home4 ,one of the best ways of keeping cheese which has been cut is to wrap it in a slightly damp cloth and then in paper1 and to keep it in a cool place4 ,to dampen the cloth1 sprinkle it and then wring it4 ,it should seem hardly damp to the touch4 ,paraffin paper may be used in place of the cloth4 ,when cheese is put in a covered dish1 the air should never be wholly excluded1 for if this is done1 it molds more readily4 ,in some markets it is possible to buy the small whole cheeses mentioned on page #f4 ,these may be satisfactorily kept by cutting a slice from the top1 to serve as a cover1 and removing the cheese as needed with a knife1 a strong spoon1 or a cheese scoop4 ,it is possible to buy at the hardware stores knobs which inserted in the layer cut from the top make it easy to handle4 ,the cheese below the cover should be kept wrapped in a cloth4 ,,cheese ,,as ,a ,,food4 ,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 flavor4 ,some varieties of cheese are used chiefly for the first purpose1 others chiefly for the second4 ,those which are used chiefly for their flavor1 many of which are high priced1 contribute little to the food value of the diet1 because of the small quantity used at a time4 ,they have an important part to play1 however1 in making the diet attractive and palatable4 ,the intelligent housekeeper thinks of them not as necessities1 but as lying within what has been called 8the region of choice40 ,having first satisfied herself that her family is receiving sufficient nourishment1 she then1 according to her means and ideas of an attractive diet1 chooses among these foods and others which are to be considered luxuries4 ,those cheeses1 on the other hand1 which are suitable to be eaten in large quantities and which are comparatively low priced are important not only from the point of view of flavor1 but also from the point of view of their nutritive value4 ,among such cheeses the one which1 as noted above1 is known to the trade as standard factory cheese and to the housewife as ,american cheese stands out pre-eminently4 ,therefore when the word 8cheese0 is used without specification in the following pages it may be taken to refer to this particular variety4 ,,the ,,flavor ,,of ,,cheese4 ,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 casein1 to salt added to the curd1 and in some varieties1 like ,roquefort1 to bodies elaborated by molds which develop in the cheese4 ,in the highly flavored sorts some of the fatty acids of a very marked odor are present in abundance1 as are also the ammonia-like bodies4 ,indeed1 in eating such cheese as ,camembert a trace of ammonia flavor may often be plainly detected4 ,the cleavage of the nitrogenous material of the cheese and other changes are brought about chiefly by the action of enzymes originally present in cheese or by microorganisms and are to be regarded as fermentative and not as putrefactive changes4 ,the liking for highly flavored cheeses of strong odor is a matter of individual preference1 but from the chemist's standpoint there is no reason for the statement often made that such cheeses have undergone putrefactive decomposition4 ,,composition ,,of ,,cheese ,,and ,,some ,,other ,,foods ,,compared4 ,in the present state of our knowledge concerning dietetics it seems best to give the housekeeper general rather than absolute rules with respect to the kind and amount of food which should be eaten at any meal or at any given time by persons in normal health living under usual conditions4 ,it is not necessary1 therefore1 for the housekeeper to know the exact composition of food materials in order to cater well for her family1 a rough approximation being sufficient for the purpose4 ,in the case of cheese she will be near enough to the fact if she thinks of it as composed approximately of equal parts by weight of proteids1 fats1 and water4 ,this rough conception is sufficient to associate it in her mind with the foods of high proteid value1 a point which is important in connection with the making of bills of fare4 ,it should lead her to class it also with the foods which are rich in fat and prevent her from combining it unnecessarily with other fatty foods4 ,in order1 however1 that the question of the use of cheese in the diet may be adequately discussed1 knowledge of its composition in comparison with other foods is desirable1 and there is an abundance of data available on this subject1 since the composition of cheese and other foods has often been investigated at the ,department of ,agriculture1 in experiment station laboratories1 and in many other places where nutrition problems are studied4 ,an extended summary of analyses of cheese of different sorts is included in an earlier publication of this department4#g ,data regarding the composition of cheese and a few other common foods are summarized in the following table3 ,average composition of cheese and some other common foods as purchased1 and also on the basis of edible portion4 ---------------------------------------- ------------------------ ,food materials4 ,refuse4 ,water4 ,protein4 ,fat4 ---------------------------------------- ------------------------ ,per ,per ,per ,per cent4 cent4 cent4 cent4 ,cheese #cd4b #be4b #cc4g ,beef of average composition as purchased #ah4f #ej4e #ae4b #ae4e ,edible portion #fb4b #ah4h #ah4h ,porterhouse steak as purchased #ab4g #eb4d #ai4a #ag4i ,edible portion #fj4j #ba4i #bj4d ,loin steak1 broiled1 edible portion #ed4h #bc4e #bj4d ,dried beef #ec4g #bf4d #f4i ,eggs as purchased #aa4b #fe4e #ac4a #i4c ,edible portion #gc4g #ac4d #aj4e ,milk #hg4j #c4c #d4j ,bread #ce4c #i4b #a4c ,potatoes as purchased #bj4j #fb4f #a4h 4#a ,edible portion #gh4c #b4b 4#a ,apples as purchased #be4j #fc4f 4#c 4#c ,edible portion #hd4f 4#d 4#e ---------------------------------------- ------------------------ ---------------------------------------- ------------------- ,fuel ,food materials4 ,carbohydrates4 ,ash4 value per pound4 ---------------------------------------- ------------------- ,per cent4 ,per cent4 ,calories4 ,cheese #b4d #c4h #a1iej ,beef of average composition as purchased 4#g #ice ,edible portion 4#i #a1ade ,porterhouse steak as purchased 4#h #a1aaj ,edible portion #a4j #a1bgj ,loin steak1 broiled1 edible portion #a4b #a1cjj ,dried beef #h4i #gij ,eggs as purchased 4#i #fce ,edible portion #a4j #gbj ,milk #e4j 4#g #caj ,bread #ec4a #a4a #a1bae ,potatoes as purchased #ad4g 4#h #bie ,edible portion #ah4d #a4j #che ,apples as purchased #aj4h 4#c #aij ,edible portion #ad4b 4#c #bij ---------------------------------------- ------------------- ,it will be seen from the above table that cheese has nearly twice as much protein1 weight for weight1 as beef of average composition as purchased and that its fuel value is more than twice as great4 ,it contains over #be per cent more protein than the same weight of porterhouse steak as purchased1 and nearly twice as much fat4 ,as shown by the figures in the above table1 cheese contains #c4h per cent ash4 ,of this a considerable part may be salt added in cheese making4 ,like the milk from which it is made1 cheese ash is characterized chiefly by the presence of calcium 7lime71 magnesium1 phosphorus1 and iron1 the average values as given in earlier bulletins of the department#h being #a4bd per cent calcium oxid1 #j4jdi per cent magnesium oxid1 #a4di per cent phosphorus pentoxid1 and #j4jjae per cent iron4 ,the total amount of the mineral matter needed per day by the body is relatively small1 yet mineral matter is very important4 ,it is commonly assumed and is probably true1 that a mixed diet reasonably varied and reasonably generous will supply all the ash constituent which the body requires4 ,if for any reason calcium and phosphorus are lacking in the diet1 the amounts may be readily increased 7as pointed out in one of the publications just cited7 by a free use of milk and such milk products as cheese and junket1 without decreasing the palatability of the diet or materially increasing its cost4 ,,footnotes3 #g ,u4 ,s4 ,dept4 ,agr41 ,bur4 ,anim4 ,indus4 ,bul4 #adf4 #h ,u4 ,s4 ,dept4 ,agr41 ,office ,expt4 ,stas4 ,buls4 #ahe and #bbg4 ,,nutritive ,,value ,,and ,,cost ,,of ,,cheese ,,and ,,some ,,other ,,food ,,materials4 ,since the market prices of foods vary1 it is difficult to compare the amounts of nourishment secured for a given sum1 #aj cents say1 in buying different food materials4 ,we may1 however1 suppose that foods have certain prices and make the comparison on this basis4 ,in the following table the amount of cheese obtained for #aj cents when cheese costs #bb cents a pound is shown1 together with the protein and energy value of this quantity1 this value being compared with similar values for a number of other common foods at certain assumed prices per pound4 ,amounts of protein and energy obtained for #aj cents expended for cheese and other foods at certain assumed prices per pound4 ---------------------------------------- --------------------------- #aj cents' worth will #aj cents contain-- ,food ,price4 will ---------------------- materials4 buy-- ,a fuel ,proteid4 value of-- ---------------------------------------- -------------------------- ,ounces4 ,ounces4 ,calories4 ,cheese #bb cents per pound #g4c #a4i #hhf ,beef1 average #bj cents per pound #h4j #a4b #dfg ,porterhouse steak #be cents per pound #f4d #a4c #ddd ,dried beef do #f4d #a4f #cae ,eggs #bd cents per dozen #aj4j #a4c #aih ,milk #i cents per quart #ch4c #a4b #gcf ,wheat bread #e cents per pound #cb4j #b4i #b1djj ,potatoes #fj cents per bushel #afj4j #b1iej ,apples #a cents per pound #ajf4g #a1bgj ---------------------------------------- -------------------------- ,since cheese is ready to be eaten when it comes from the market1 it may be more interesting for some purposes to compare its composition with that of cooked beef1 freed from bone and from superfluous fat1 such a piece as would be served to a person at the table4 ,weight for weight1 cheese has appreciably more protein than such cooked beef1 and #ej per cent more fat4 ,so far as its composition is concerned1 then1 cheese is entitled to be considered as directly comparable with meat4 ,the possibilities of using cheese and some other food materials in the same way as meat is discussed in some detail in an earlier publication of this department4#i ,it is so used by the peasants of some parts of ,europe1 and was formerly so used among many other groups of people4 ,the fact that it is not more commonly so used in this country is probably due to several causes4 ,one cause is habit1 which makes the meal seem incomplete unless it includes meat2 another is the fact that since cheese has a more pronounced flavor than meat1 it is not so likely to be generally acceptable as the chief food of a meal4 ,there is always likely to be at least one member of the family who does not relish it in quantity4 ,another cause is the fact that it is commonly believed to be indigestible1 and still another is the fact that housekeepers1 through lack of experience1 are much less skillful in the arrangement of bills of fare in which cheese is the central food than they are in arranging bills of fare in which meat is thus used4 ,these last two causes will be considered in sections which follow4 ,,footnotes3 #i ,u4 ,s4 ,dept4 ,agr41 ,yearbook #aijg1 p4 #cfg4 ,,the ,,digestibility ,,of ,,cheese4 ,as was stated above1 cheese has been thought a cause of digestive disturbances1 but work recently done by the ,office of ,experiment ,stations1 in cooperation with the ,bureau of ,animal ,industry1 and briefly summed up in a recent publication tends to disprove this4#aj ,in the large number of experiments which were conducted1 young men in good health were fed on a diet consisting of bread and fruit combined with ,american factory cheese which was made with different amounts of rennet and in different stages of ripening4 ,the results showed that over #ij per cent of the nitrogenous material of the cheese was digested--that is1 retained in the body--and nearly #ij per cent of the energy it supplied was available4 ,in other words1 cheese compares favorably with other foods in thoroughness of digestion--that is1 in the percentage finally digested4 ,furthermore1 it did not cause constipation or other physiological disturbances4 ,the above statement refers to full-cream cheese4 ,experiments made at the same time gave practically the same values for the digestibility of skim-milk cheese1 of ,swiss cheese1 of ,roquefort and ,camembert cheese1 and of cottage cheese4 ,artificial digestion experiments made at the ,minnesota ,agricultural ,experiment ,station#aa indicate that cheese protein is digested by the ferments of the intestines rather than by those of the stomach1 and this is suggested as a reason for its reputation as a 8hearty0 food1 the belief being that some foods which remain in the stomach longer than the average time1 or are not digested by the stomach1 are 8hearty40 ,cheese protein 7casein7 is intimately associated with fat1 and there is experimental evidence to show that this condition has an effect upon the progress of digestion in the stomach4 ,the burning sensation or similar sensations sometimes experienced after eating certain sorts of cheese has been attributed to the presence of small amounts of free fatty acids4#ab ,it is commonly said that cheese is difficult to digest1 the idea being that the body expends more labor in assimilating it than is required for other comparable foods4 ,experiments recently carried on by the ,office of ,experiment ,stations in which the respiration calorimeter was used to study the energy expenditure during the period of active digestion1 do not indicate that cheese differs materially in ease of digestion from a comparable amount of meat4#ac ,uncooked full-cream cheese was used in these experiments4 ,another series recently begun by the ,office of ,experiment ,stations with cooked cheese1 though not yet sufficiently advanced to be conclusive1 indicates that cheese thus eaten does not differ materially from raw cheese in this respect4 ,in connection with the use of cooked cheese in the diet1 one fact should always be kept in mind4 ,this is that1 in common with all other fatty foods1 cheese which has been overheated in cooking is likely to contain burned--that is1 decomposed--fats4 ,disturbances from this cause1 however1 should be laid to poor cooking and not to the composition of this special food4 ,the use of potassium bicarbonate has often been recommended for increasing the digestibility of cheese1 the amount suggested being a level teaspoonful to a pound of cheese4 ,that the bicarbonate renders the cheese soluble in any appreciable degree1 as has been claimed1 is not apparent from a number of experiments which have been made4 ,it does1 however1 neutralize some of the free fatty acids of the cheese1 thus destroying some of the characteristic flavor4 ,to some people this may be an advantage1 but to others it would be counted a disadvantage4 ,,footnotes3 #aj ,u4 ,s4 ,dept4 ,agr41 ,bur4 ,anim4 ,indus4 ,circ4 #aff4 #aa ,minnesota ,sta4 ,bul4 #gd4 #ab ,hutchison's 8,food and the ,principles of ,dietetics10 ,london1 #aija1 p4 #ade4 #ac ,u4 ,s4 ,dept4 ,agr41 ,an4 ,rpt4 ,sec4 #aiaj1 p4 #adi2 ,rpt4 ,office ,expt4 ,stas4 #aiaj1 p4 #ce2 ,yearbook #aiaj1 p4 #cei4 ,,the ,,use ,,of ,,cheese ,,in ,,the ,,diet4 ,it has been the purpose1 in preparing this discussion of cheese1 to consider ways in which mild-flavored sorts may serve as staple articles of diet1 rather than the use of highly flavored varieties as appetizers and as accompaniments of other foods4 ,the use of highly flavored cheese as a condiment is customary and may profitably be extended1 since it offers a simple way of adding to the attractiveness of the diet4 ,the variety of the cheese selected is a matter of choice1 some persons preferring such kinds as well-ripened ,american full-cream cheese or the potted cheeses1 and others such sorts as ,roquefort1 ,camembert1 and other varieties4 ,from the physiologist's standpoint1 cheese used in this way for its flavor should really form a part of a well-balanced meal rather than be added to a meal which already supplies an abundance of nutritive material4 ,in other words1 condimental cheeses may better accompany a moderate than a very generous menu4 ,in considering the use of cheese in quantity as an integral part of the diet there are many possibilities from simple combinations like bread and cheese to elaborate dishes in which cheese is used as a flavor and as a principal constituent4 ,as has been pointed out1 cheese1 being rich in both protein and fat1 would logically replace such foods as meat1 fish1 and eggs when taken in quantity1 rather than cereal foods characterized by a large amount of starch1 or succulent foods1 such as vegetables and fruits4 ,in planning menus of which cheese forms a large part the housekeeper should bear these facts in mind4 ,,bill-,,of-,,fare ,,making ,,with ,,cheese ,,as ,,the ,,central ,,food4 ,since meat has so generally been the chief protein food of a meal1 and the kind selected usually has determined the choice of vegetables and condiments1 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 change4 ,in seeking skill they might take a suggestion from the experiments to which reference has been made1 and also from a case investigated and reported by the ,office of ,experiment ,stations1 of a man who lived for months upon a diet of bread1 fruit1 and cheese1 and who remained in good health and active1 and did not weary of the monotony of the diet4 ,the first two articles of the diet mentioned1 namely1 the bread and the cheese1 could have been taken in such amounts as to constitute what is usually considered a balanced ration1 i4e41 in such amounts as to supply the right quantity of muscle-forming foods in comparison with the energy value4 ,the bread and cheese taken with the fruit1 however1 make a ration which is well balanced not only in the older and more widely accepted sense1 but also in the more modern sense that it makes an attractive and palatable combination of foods1 as well as a balanced ration1 and thus favors digestion4 ,the watery and refreshing fruits or succulent vegetables with their large supply of cellulose are a pleasant contrast to the concentrated and fatty cheese4 ,housekeepers would probably find that if in planning menus of which a cheese dish is the chief feature they were to take pains to supply also crisp1 watery vegetables1 water cress1 celery1 lettuce served with a dressing or with salt alone1 or simple fruit salads1 and would give preference to refreshing fruits1 either fresh or cooked1 rather than to what are known as heavy desserts1 they would in general be more successful in pleasing those who are served4 ,there is another point also to be considered in combining cheese with other foods4 ,whether it is raw or cooked it is likely to be somewhat soft1 and so seems to call for the harder kinds of bread--crusty rolls or biscuit1 zweiback1 toast1 pulled bread1 rye bread1 the harder brown breads1 or crackers1 and some of the numerous crisp ready-to-eat cereal breakfast foods4 ,brittle cookies1 too1 seem more suitable than rich soft cakes or puddings for the dessert in such meals4 ,a few bills of fare are given below which experience has shown to represent combinations of dishes which are palatable and which1 if eaten in usual amounts1 will supply protein and energy in proportions which accord with usual dietary standards4 ,menus such as these are more commonly served at lunch or at supper1 but they might equally well be served for dinner1 the selection of dishes for any meal being of course chiefly a matter of custom and convenience for those who have any range of choice4 ,suggested bills of fare in which cheese dishes are the chief source of protein and fat4 ,,menu ,,no4 #a4 ,macaroni and cheese 7p4 #bf or p4 #bg74 ,raisin bread or date bread4 ,orange and water-cress salad4 ,baked apples4 ,sugar cookies4 ,cocoa4 ,,menu ,,no4 #b4 ,cheese fondue 7p4 #bd or p4 #be74 ,toast1 zwieback1 or thin and crisp baking-powder biscuit4 ,celery4 ,potatoes1 baked1 boiled1 or fried in deep fat4 ,peas1 or some other fresh vegetables4 ,coffee4 ,fruit salad with crisp cookies or meringues4 ,,menu ,,no4 #c4 ,clear soup4 ,baked eggs with cheese 7p4 #bi7 or ,boston roast 7p4 #bh74 ,baked potatoes4 ,lettuce salad4 ,a sweet jelly1 crab apple or quince for example1 or a preserve4 ,rye bread4 ,orange or banana shortcake4 ,tea4 ,these bills of fare should be taken as suggestive merely and not as a solution of the problem4 ,in fact1 the whole art of making bills of fare needs developing4 ,there is abundant evidence that overeating1 where it exists1 is frequently due to the fact that meals are not skillfully planned4 ,people often continue eating after they have taken enough in total bulk because they have not had all they want of some particular kind of food4 ,the meal has contained too large a percentage of proteid or too much starch2 has been too moist or too dry2 too highly flavored or not sufficiently flavored4 ,bill-of-fare making calls not only for knowledge of food values but also for skill in combining flavors and textures4 ,in this discussion of menu making1 and of the use of cheese as an integral part of the diet1 the aim has been to suggest ways of using cheese to add to the palatability of meals made up of usual dishes1 and to suggest dishes containing cheese which could serve as substitutes for meat dishes when so desired1 and also for dishes of many sorts to be used as taste suggests and in which the nutritive value as well as the flavor is increased by the addition of cheese4 ,if cheese is used and in quantity1 it is obvious that some other proteid and fat foods should be diminished1 in order that the meal or day's menu may not be unduly hearty4 ,for the convenience of the housekeeper1 a number of recipes for cheese dishes are given in later pages1 these being preceded by directions for making cottage cheese and other similar cheeses which are usually made in the home4 ,,homemade ,,cheese4 ,even as late as a generation or two ago cheese of different kinds was made at home for family use1 as sour-milk or cottage cheese still is1 and cheese making was very generally a farm industry1 cheese1 like butter1 being sold by the farmer who made it4 ,cottage cheese is very commonly homemade4 ,most types of cheese1 however1 are now as a rule made on a large scale in factories where advantage may be taken of labor-saving devices4 ,the general topic of farm cheese making has been considered in an earlier bulletin of this series1#ad prepared by the ,dairy ,division of the ,bureau of ,animal ,industry4 ,curds and ,whey4 ,cheese curds and whey1 an old-fashioned dish1 which is often spoken of in accounts of life in earlier times1 sometimes refers to sour-milk curd and sometimes to curd separated with rennet4 ,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 palatable4 ,cottage ,cheese4 ,this cheese is very commonly prepared in the home1 and the process of making it is very simple4 ,it consists merely of curdling the milk1 separating the curd from the whey1 seasoning1 and pressing it4 ,the curd is formed by the souring of the milk1 and the process is hastened if the milk is kept warm1 the best temperature being about blood heat1 #if ,f4 ,a temperature much above this should be avoided1 as the curd is likely to become hard and tough if much heated4 ,the danger is usually not that the whole will be overheated but that the portion nearest the fire will be4 ,in the old-fashioned kitchen there was usually a place where the milk could stand till it was uniformly warm throughout4 ,with our present cooking arrangements it is often desirable to hasten the process4 ,this may be done by setting the milk into a pan of warm water or by pouring hot water directly into the milk itself4 ,the effect of the latter method is to remove much more of the acid than when the whey is left undiluted4 ,some consider this a great advantage4 ,if1 for any reason1 the curd is overheated1 it should be put through a meat chopper4 ,this will insure cottage cheese of excellent texture4 ,if the milk is thoroughly chilled before the whey is drained off it retains more of the fat than if this is done when warm4 ,under no circumstances1 however1 is much of the fat retained in cottage cheese4 ,it is therefore more economical to make it out of skim milk and to add the fat to the curd in the form of butter or cream4 ,chopped parsley1 caraway seeds1 chopped olives1 and pimiento may all be used for flavoring if such flavored cheese is preferred to plain cottage cheese4 ,cottage cheese#ae is most commonly consumed immediately1 but if made in quantity for commercial purposes1 it may be packed in tubs and placed in cold storage4 ,sometimes it is formed into rolls or blocks and wrapped in tinfoil when marketed4 ,such cheese is used without ripening4 ,though cottage cheese is usually made by allowing the milk to sour naturally1 it is sometimes more convenient to curdle the milk by adding rennet1 and some housekeepers have a preference for cottage cheese thus made1 since the flavor is milder and the acid taste which it possesses when made from sour milk is lacking4 ,sour-,cream ,cheese4 ,when cream is to be made into cheese similar to cottage cheese1 it should be drained without having previously been heated4 ,the drainage is facilitated by moistening the cloth in salt water before the cream is poured in4 ,the curd is formed either by souring or by the addition of rennet4 ,uncooked ,curd1 or ,french ,cottage ,cheese4 ,the ,french make cheese from sour milk without heating it4 ,they pour the milk into earthen molds which have holes in the bottom4 ,a very fine sieve may be used instead of the molds4 ,the whey drips out and the curd assumes a custard-like consistency and takes the shape of the mold4 ,when sufficiently stiff1 the cheese is chilled1 and is eaten with sweet cream and sugar4 ,it is a staple dessert in many ,french families1 especially in hot weather1 and is delicious served with acid fruit1 such as currants1 or with strawberries4 ,junket4 ,if cottage cheese is made from sweet milk and rennet and served without breaking and separating the curd and whey1 the dish is called junket4 ,it is customary to season it a little1 as with grated nutmeg or with cinnamon and sugar4 ,buttermilk ,cheese4 ,at the ,wisconsin ,experiment ,station#af a method has been devised for making a soft moist cheese out of buttermilk4 ,when made on a large scale1 as it might be in creameries1 there are various precautions to be taken which are pointed out in the publication cited4 ,in making it in small quantities1 these precautions are unnecessary1 and the method is even simpler than that of making cottage cheese1 because the quality does not depend so much on the temperature4 ,to make the buttermilk cheese1 heat buttermilk gradually to about #acj or #adj ,f4 ,allow it to cool and strain it4 ,as the curd will settle to the bottom1 most of the whey may be poured off before the draining is begun4 ,this cheese is1 of course1 almost wholly without fat and yet1 probably because the particles of curd are very finely divided1 it has a smooth consistency1 which suggests the presence of fat4 ,it may be served seasoned with salt only or it may be mixed with butter or cream and seasonings4 ,it is suitable for combining with olives and pimientos1 as recommended on page #cd1 or for any use to which the ordinary cream cheeses are put4 ,buttermilk ,cream4 ,this product also was devised by the ,wisconsin ,experiment ,station4#ag ,by controlling the temperature in heating the buttermilk and not allowing it to go above #ajj ,f41 a compound is made which after draining has the consistency of a very thick cream4 ,it is claimed by the station investigators that this 8cream0 is suitable for eating on bread in place of butter4 ,the recipes on pages #cd and #ce suggest ways of making a salad dressing out of buttermilk cream4 ,devonshire ,cream4 ,devonshire cream somewhat resembles sweet cream in flavor and consistency4 ,it is very much liked in ,england1 where it is commonly eaten with fresh or preserved fruit1 but is not so well known in ,america4 ,to make ,devonshire cream1 allow a pan of whole milk to stand for #bd hours in a cool place or for #ab hours in a warmer place4 ,place the pan on the cooler part of the stove and heat until the milk is very hot1 but not to the boiling point4 ,if heated too much a thick skin will form on the surface4 ,the more slowly the milk is heated the better4 ,having been heated1 the milk should be kept in a cool place for #bd hours and then skimmed4 ,the thick cream obtained has a characteristic flavor and texture4 ,,footnotes3 #ad ,u4 ,s4 ,dept4 ,agr41 ,farmer's ,bul4 #aff4 #ae ,north ,carolina ,sta4 ,bul4 #baj4 #af ,wisconsin ,sta4 ,bul4 #aie4 #ag ,loc4 cit4 ,,cheese ,,dishes ,,and ,,their ,,preparation4 ,the list of cheese dishes in the culinary literature of this and other countries is a long one1 but most of them are variations of a comparatively small number of general types4 ,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 tastes4 ,in some instances1 this has resulted in new and perhaps more rational combinations than those which served as models4 ,for convenience1 the cheese dishes included in this bulletin have been grouped under the following heads3 7#a7 ,cheese dishes which may serve as meat substitutes4 7#b7 ,cheese soups and vegetables cooked with cheese4 7#c7 ,cheese salads1 sandwiches1 and similar dishes4 7#d7 ,cheese pastry1 cheese sweets1 and similar dishes4 ,variety may be obtained in the recipes by varying the flavorings4 ,among the best flavorings for cheese dishes are onion1 chives1 and the ordinary green sweet pepper4 ,since the cheese needs very little cooking1 however1 and onion or the pepper needs a great deal1 they should always be previously cooked1 either by stewing in a very little water1 or by cooking in butter4 ,the seeds of the pepper1 of course1 should be removed before cooking4 ,where chopped celery is used1 as it may be in most of these dishes1 it1 too1 should be cooked beforehand until tender4 ,other good flavors are mustard1 curry powder1 onion juice1 chopped olives1 pimiento1 and1 according to ,european recipes1 nutmeg or mace4 ,in preparing the cheese it often has been found convenient to use a very coarse grater having slits instead of the usual rounded holes4 ,such a grater1 in spite of its name1 shaves the cheese instead of grating it4 ,when the cheese is soft this is an advantage1 since the grater does not become clogged4 ,,cheese ,,dishes ,,which ,,may ,,be ,,used ,,in ,,the ,,same ,,way ,,as ,,meat4 ,meat is wholesome and relished by most persons1 yet it is not essential to a well-balanced meal and there are many housekeepers who for one reason or another are interested in lessening the amount of meat which they provide or to substitute some other foods for it4 ,the problem with the average family is undoubtedly more often the occasional substitution of other palatable dishes for the sake of variety1 for reasons of economy1 or for some other reason than the general replacement of meat dishes by other things4 ,foods which are to be served in place of meat should be rich in protein and fat and should also be savory4 ,cheese naturally suggests itself as a substitute for meat1 since it is rich in the same kinds of nutrients which meat supplies1 is a staple food with which everyone is familiar1 and is one which can be used in a great variety of ways4 ,in substituting cheese for meat1 especial pains should be taken to serve dishes which are relished by the members of the family4 ,a number of recipes for dishes which contain cheese are given below4 ,they are preceded by several recipes for cheese sauces which1 as will appear1 are called for in the preparation of some of the more substantial dishes4 ,cheese ,sauce ,no4 #a4 #a cupful of milk4 #b tablespoonfuls of flour4 #a ounce of cheese 7 cupful of grated cheese74 ,salt and pepper4 ,thicken the milk with the flour and just before serving add the cheese1 stirring until it is melted4 ,this sauce is suitable to use in preparing creamed eggs1 or to pour over toast1 making a dish corresponding to ordinary milk toast1 except for the presence of cheese4 ,it may be seasoned with a little curry powder and poured over hard-boiled eggs4 ,cheese ,sauce ,no4 #b4 ,same as cheese sauce ,no4 #a1 except that the cheese is increased from #a to #b ounces4 ,this sauce is suitable for using with macaroni or rice1 or for baking with crackers soaked in milk4 7,see p4 #bg47 ,cheese ,sauce ,no4 #c4 ,same as cheese sauce ,no4 #a1 except that two cupfuls of grated cheese or #h ounces are used4 ,this may be used upon toast as a substitute for ,welsh rabbit4 ,cheese ,sauce ,no4 #d4 ,same as cheese sauce ,no4 #b1 save that #b tablespoonfuls of melted butter are mixed with the flour before the latter is put into the milk4 ,this sauce is therefore very rich in fat and has only a mild flavor of cheese4 ,among the recipes for dishes which may be used like meat1 the first #cj are such that1 eaten in usual quantities1 they will provide much the same kind and amount of nutritive material as the ordinary servings of meat dishes used at dinner4 ,in several cases there is a resemblance in appearance and flavor to common meat dishes1 which would doubtless be a point in their favor with many families4 ,while1 chiefly owing to custom1 it may not accord with the taste of the family to serve cheese dishes at dinner in place of meat1 it is much more in accord with usual dietary habits in ,american homes to serve such dishes at least occasionally for lunch1 for supper1 or for breakfast2 that is1 for a less formal meal than dinner4 ,the last group of recipes in this section1 beginning with 8breakfast cereals with cheese10 supply rather smaller proportions of nutritive materials than those in the first group and so may be more suitable for use at the less hearty meals4 ,there is no hard and fast line to be drawn between the two groups1 however1 and many of the recipes may be used interchangeably4 ,in the recipes calling for large amounts of cheese the food value is given1 not in figures1 but in comparison with beef of average composition and average percentage of waste4 ,this comparison is necessarily rough owing to the varying composition of the foods and the varying weights of such ingredients as a cupful of grated cheese or bread crumbs4 ,in making the comparisons1 beef of average composition has been considered to have #ae4b per cent of protein1 and a fuel value of #ice calories per pound2 ordinary ,american cheese has been considered to have #bf per cent of protein and a fuel value of #a1ife calories per pound4 ,after many weighings1 #d ounces was decided to be the average weight of a cupful of cheese and #b ounces the average weight of a cupful of bread crumbs4 ,these weights have been taken1 therefore1 in calculating the food value of dishes4 ,when cheese is very soft1 however1 it may be pressed into a cup and measured like butter4 ,under these circumstances1 the weight of a cupful of cheese may be considered one-half a pound4 ,the price of cheese is taken as #bb cents a pound1 of butter #be cents a pound1 of eggs #be cents a dozen1 in this and all similar calculations in this bulletin4 ,prices vary with time1 place1 and season4 ,those mentioned above are such as were paid for materials at the time the experiments here summarized were made and are not extreme values in either direction4 ,like all such estimates1 the calculations are only relative1 and the housekeeper who wishes to estimate the comparative cost of the cheese dishes and other foods can readily do so by taking into account the amount of materials used and the prices paid for ingredients at any particular time4 ,cheese ,fondue ,no4 #a4 #a cupfuls of soft1 stale bread crumbs4 #f ounces of cheese 7#a cupfuls of grated cheese or #a cupfuls of cheese grated fine or cut into small pieces47 #d eggs4 #a cupful of hot water4 teaspoonful of salt4 ,mix the water1 bread crumbs1 salt1 and cheese2 add the yolks thoroughly beaten2 into this mixture cut and fold the whites of eggs beaten until stiff4 ,pour into a buttered baking dish and cook #cj minutes in a moderate oven4 ,serve at once4 ,the food value of this dish1 made with the above quantities1 is almost exactly the same as that of a pound of beef of average composition and a pound of potatoes combined4 ,it contains about #hj grams of proteids and has a fuel value of about #a1cjj calories4 ,estimated cost1 #ah cents1 calculated as explained on p4 #bc4 ,cheese ,fondue ,no4 #b4 #a cupfuls of hot milk4 #a cupfuls of soft1 stale bread crumbs4 #a tablespoonful of butter4 #d eggs4 of a pound of cheese 7#a cupfuls of grated cheese or #a cupful of cheese cut into small pieces74 teaspoonful of salt4 ,prepare as in previous recipe4 ,the protein value of this dish is equal to that of #a pounds of potato and beef1 the fuel value1 however1 being much in excess of these4 ,calculated cost 7see p4 #bc71 #bb cents4 ,in making either of these fondues1 rice or other cereals may be substituted for bread crumbs4 ,one-fourth cupful of rice measured before cooking1 or one cupful of cooked rice or other cereals1 should be used4 ,a comparison of the recipes for the two fondues may indicate the general principle on which the recipes in this bulletin have been worked out4 ,the second recipe is one commonly found in cookbooks4 ,in the first one1 the butter has been omitted and water substituted for milk and the amount of cheese is slightly increased4 ,this makes a somewhat cheaper dish and one which is less rich because its percentage of fat is not so great4 ,for this reason it is easier to adjust to the ordinary bill of fare4 ,a dish in which there is combined cheese with its large percentage of fat1 butter with its #he per cent of fat1 and eggs with their #aj per cent of fat1 is too rich to admit of being combined rationally with other fatty dishes4 ,it therefore limits the number of dishes that may be served with it1 making milk soup1 for example1 or dishes containing white sauce or those containing much butter or oil seem out of place4 ,the omission of butter from the ordinary recipes and the substitution of water or skimmed milk for whole milk may perhaps be the means of making cheese dishes more wholesome and more generally acceptable4 ,another advantage of omitting butter from cheese dishes and of substituting water or skimmed milk for whole milk is that it makes it possible to increase the amount of cheese without making the dish too rich4 ,this is of advantage to those who like the flavor of cheese1 and also1 because it tends to increase the tissue-forming value of the dish1 particularly if skimmed milk is used rather than water4 ,boiled ,fondue4 #a cupfuls of bread crumbs4 #a cupfuls of milk4 #a cupfuls of cheese cut into small pieces4 #a egg4 #b tablespoonfuls of butter4 #f ounces of crackers4 ,soak the bread in the milk4 ,melt the butter and add the cheese4 ,when the cheese has melted add the soaked crumbs1 the eggs slightly beaten1 and the seasoning4 ,cook a short time and serve on toasted crackers4 ,since it consists of essentially the same ingredients1 the food value of this dish is obviously much the same as that of fondue made in other ways4 ,rice ,fondue4 #a cupful of boiled rice4 #b tablespoonfuls of milk4 #d eggs4 #a cupful of grated cheese4 teaspoonful of salt4 #a teaspoonful of some commercial meat sauce1 or similar flavoring4 ,heat the rice in the milk1 add the other ingredients1 and cook slowly until the cheese is melted4 ,serve on crackers or toast4 ,the food value is not far from that of a pound of beef of average composition1 and the calculated cost 7see p4 #bc7 is #ae cents4 ,corn and ,cheese ,souffl4 #a tablespoonful of butter4 #a tablespoonful of chopped green pepper4 cupful of flour4 #b cupfuls of milk4 #a cupful of chopped corn4 #a cupful of grated cheese4 #c eggs4 teaspoonful of salt4 ,melt the butter and cook the pepper thoroughly in it4 ,make a sauce out of the flour1 milk1 and cheese 7see p4 #bc72 add the corn1 cheese1 yolks1 and seasoning2 cut and fold in the whites beaten stiffly2 turn into a buttered baking dish and bake in a moderate oven #cj minutes4 ,made with skimmed milk and without butter1 this dish has a food value slightly in excess of a pound of beef and a pound of potatoes4 ,calculated cost 7see p4 #bc71 about #bj cents4 ,welsh ,rabbit4 #a tablespoonful of butter4 #a teaspoonful of cornstarch4 cupful of milk4 pound of cheese1 cut into small pieces4 teaspoonful each of salt and mustard4 ,a speck of cayenne pepper4 ,cook the cornstarch in the butter2 then add the milk gradually and cook two minutes2 add the cheese and stir until it is melted4 ,season and serve on crackers or bread toasted on one side1 the rabbit being poured over the untoasted side4 ,food value is that of about three-fourths of a pound of beef4 ,calculated cost 7see p4 #bc71 #ac cents4 ,tomato ,rabbit4 #b tablespoonfuls of butter4 #b tablespoonfuls of flour4 cupful of milk4 cupful of stewed and strained tomatoes4 teaspoonful of soda4 #a pound of cheese4 #b eggs1 slightly beaten4 ,salt1 mustard1 cayenne pepper4 ,cook the butter and the flour together1 add the milk1 and as soon as the mixture thickens add tomatoes and soda4 ,then add cheese1 eggs1 and seasoning4 ,serve on toasted whole wheat or ,graham bread4 ,green ,corn1 ,tomato1 and ,cheese4 #a tablespoonful of butter4 #b cups of grated cheese4 cup of canned or grated fresh corn4 #a ripe pimiento4 cup of tomato pure4 #b egg yolks4 #a teaspoonful of salt4 teaspoonful of paprika4 #a clove of garlic4 #d slices of bread4 ,into the melted butter stir the cheese until it1 too1 is melted4 ,then add the corn and pimiento1 stir for a moment and add the egg yolks beaten and mixed with the tomato juice and the salt and paprika4 ,have ready the bread toasted on one side and very lightly rubbed on its untoasted side with the garlic cut in two4 ,pour the mixture over the untoasted side of the bread and serve at once4 ,a poached egg is sometimes placed on top of each portion1 making a very nutritious combination4 ,macaroni and ,cheese ,no4 #a4 #a cupful of macaroni1 broken into small pieces4 #b quarts of boiling salted water4 #a cupful of milk4 #b tablespoonfuls of flour4 to pound of cheese4 teaspoonful of salt4 ,speck of cayenne pepper4 ,cook the macaroni in the boiling salted water1 drain in a strainer1 and pour cold water over it to prevent the pieces from adhering to each other4 ,make a sauce out of the flour1 milk1 and cheese4 7,see p4 #bc47 ,put the sauce and macaroni in alternate layers in a buttered baking dish1 cover with buttered crumbs1 and heat in oven until crumbs are brown4 ,macaroni and ,cheese ,no4 #b4 ,a good way to prepare macaroni and cheese is to make a rich cheese sauce and heat the macaroni in it4 7,see p4 #bc47 ,the mixture is usually covered with buttered crumbs and browned in the oven4 ,the advantage of this way of preparing the dish1 however1 is that it is unnecessary to have a hot oven1 as the sauce and macaroni may be reheated on the top of the stove4 ,macaroni with ,cheese and ,tomato ,sauce4 ,boiled macaroni may be heated in tomato sauce and sprinkled with grated cheese just before serving4 ,italian ,macaroni and ,cheese4 #a cupful of macaroni broken into small pieces4 #b quarts of boiling salted water4 onion4 #b cloves4 #a cupfuls of tomato sauce4 cupful or more of grated cheese4 ,cook the macaroni in the boiling salted water with the onion and cloves4 ,drain1 remove the onion and cloves1 reheat in tomato sauce1 and serve with grated cheese4 ,cheese and ,macaroni ,loaf4 cupful of macaroni broken into small pieces4 #a cupful of milk4 #a cupful of soft bread crumbs4 #a tablespoonful of butter4 #a tablespoonful of chopped green pepper4 #a teaspoonful each of chopped onion and parsley4 #c eggs4 #a teaspoonful of salt4 cupful of grated cheese4 ,cook the macaroni in boiling salted water until tender1 and rinse in cold water4 ,cook the parsley1 onion1 and pepper in a little water with the butter4 ,pour off the water or allow it to boil away4 ,beat the egg white and yolk separately4 ,mix all the ingredients1 cutting and folding in the stiffly beaten whites at the last4 ,line a quart baking dish with buttered paper2 turn the mixture into it2 set the baking dish in a pan of hot water1 and bake in a moderate oven from one-half to three-fourths of an hour4 ,serve with tomato sauce4 ,baked ,rice and ,cheese ,no4 #a4 #a cupful of uncooked rice and #d cupfuls of milk2 or1 #c cupfuls of cooked rice and #a cupful of milk4 #b tablespoonfuls of flour4 pound of cheese4 teaspoonful of salt4 ,if uncooked rice is used1 it should be cooked in #c cupfuls of milk4 ,make a sauce with one cupful of milk1 add the flour1 cheese1 and salt4 7,see p4 #bc47 ,into a buttered baking dish put alternate layers of the cooked rice and the sauce4 ,cover with buttered crumbs and bake until the crumbs are brown4 ,the proteids in this dish1 made with rice cooked in milk1 are equal to those of nearly #a pounds of average beef4 ,if skimmed milk is used1 the fuel value is equal to nearly #c pounds of beef4 ,whole milk raises the fuel value still higher4 ,estimated cost 7see p4 #bc71 #bh cents4 ,baked ,rice and ,cheese ,no4 #b4 pound of cheese grated or cut into small pieces4 #a cupful of rice4 ,milk as needed4 ,cook the rice2 put into a buttered baking dish alternate layers of rice and cheese2 pour over them enough milk to come halfway to the top of the rice2 cover with buttered crumbs and brown4 ,if the rice is cooked in milk either whole or skimmed1 and one cup of milk is used to pour over it1 this dish has as much protein as #a pounds of beef of average composition1 and a much higher fuel value4 ,baked ,crackers and ,cheese ,no4 #a4 #i or #aj butter crackers or ,boston crackers4 pound of cheese or #a cupful of grated cheese4 #a cupfuls of milk4 teaspoonful of salt4 ,flour4 ,split the crackers1 if the thick sort are selected1 or with a sharp knife cut them into pieces of uniform size4 ,pour the milk over them and drain it off at once4 ,with the milk1 flour1 cheese1 and salt1 make a sauce4 7,see p4 #bc47 ,into a buttered baking dish put alternate layers of the soaked crackers and sauce4 ,cover with bread crumbs and brown in the oven1 or simply reheat without covering with crumbs4 ,the above is a very satisfactory substitute for macaroni and cheese1 and can be prepared in less time4 ,baked ,crackers and ,cheese ,no4 #b4 #i or #aj butter crackers or soda crackers4 #b cupfuls of hot milk1 whole or skimmed4 #a cupful of grated cheese4 teaspoonful of salt4 ,this is more quickly prepared than the preceding recipe1 but as the milk is likely to curdle1 it has not so good a consistency4 ,soak the crackers in the milk2 place them in a buttered baking dish in alternate layers with the cheese2 pour the remaining milk over them and bake4 ,this dish may be covered with buttered crumbs4 ,variety may be secured1 in either this recipe or the preceding one1 by putting a very small amount of mixed mustard on each cracker4 ,cheese ,rolls4 ,a large variety of rolls may be made by combining legumes1 either beans of various kinds1 cowpeas1 lentils1 or peas1 with cheese of various kinds1 and adding bread crumbs to make the mixture thick enough to form into a roll4 ,beans are usually mashed1 but peas or small ,lima beans may be combined whole with bread crumbs and grated cheese1 and enough of the liquor in which the vegetables have been cooked may be added to get the right consistency4 ,or1 instead of beans or peas1 chopped spinach1 beet tops1 or head lettuce may be used4 ,homemade cottage cheese1 and the soft cream cheese of commerce1 standard cheese1 or ,english dairy may be used4 ,boston ,roast4 #a pound can of kidney beans or equivalent quantity of cooked beans4 pound of grated cheese4 ,bread crumbs4 ,salt4 ,mash the beans or put them through a meat grinder4 ,add the cheese and sufficient bread crumbs to make the mixture stiff enough to be formed into a roll4 ,bake in a moderate oven1 basting occasionally with butter and water4 ,serve with tomato sauce4 ,this dish may be flavored with onions1 chopped and cooked in butter and water4 ,pimiento and ,cheese ,roast4 #b cupfuls of cooked ,lima beans4 pound of cream cheese1 commercial or homemade4 #c canned pimientos chopped4 ,bread crumbs4 ,put the first three ingredients through a meat chopper4 ,mix thoroughly and add bread crumbs until it is stiff enough to form into a roll4 ,brown in the oven1 basting occasionally with butter and water4 ,nut and ,cheese ,roast4 #a cupful of grated cheese4 #a cupful of chopped ,english walnuts4 #a cupful of bread crumbs4 #b tablespoonfuls of chopped onion4 #a tablespoonful of butter4 ,juice of half a lemon4 ,salt and pepper4 ,cook the onion in the butter and a little water until it is tender4 ,mix the other ingredients and moisten with water1 using the water in which the onion has been cooked4 ,pour into a shallow baking dish and brown in the oven4 ,cheese and ,spinach ,roll4 #b quarts of spinach4 #a cupful of grated cheese4 #a tablespoonful of butter4 ,salt4 ,bread crumbs4 ,cook the spinach in water for #aj minutes4 ,drain off the water1 add the butter1 cook until tender1 and chop4 ,add the grated cheese and then bread crumbs enough to make a mixture sufficiently stiff to form into a roll1 or leave more moist and cook in a baking dish4 ,vegetable and ,cheese ,rolls4 ,for the spinach of the above recipe there may be substituted beet tops1 ,swiss chard1 or the outer leaves of lettuce4 ,cheese ,used in the ,stuffing of ,meat4 ,the mixtures in the preceding two recipes may be used for stuffing veal or beef4 ,eggs may be added if desired1 and chopped onions or parsley may be cooked with the greens4 ,in ,italy roasts thus prepared are sprinkled with a little finely chopped garlic1 and covered with celery tops and thin slices of bacon or fat pork before roasting4 ,creamed ,cheese and ,eggs4 #c hard-boiled eggs4 #a tablespoonful of flour4 #a cupful of milk4 teaspoonful of salt4 ,speck of cayenne4 cupful or #a ounce grated cheese4 #d slices of toast4 ,make a thin white sauce with the flour and milk and seasonings4 ,add the cheese and stir until melted4 ,chop the whites and add them to the sauce4 ,pour the sauce over the toast1 force the yolks through a potato ricer or strainer1 sprinkle over the toast4 ,baked ,eggs with ,cheese4 #d eggs4 #a cupful1 or #d ounces1 of grated cheese4 #a cupful of fine1 soft1 stale bread crumbs4 teaspoonful salt4 ,a few grains of ,cayenne pepper4 ,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 edge4 ,cover with the mixture of crumbs1 cheese1 and seasonings4 ,brown in a very hot oven4 ,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 brown4 ,to avoid this1 some cooks cover the eggs with white sauce before adding crumbs4 ,the food value of the dish is very close to that of a pound of beef of average composition4 ,the estimated cost 7see p4 #bc7 is about #ad cents4 ,for those who are particularly fond of cheese the amount of cheese in this recipe may be very much increased1 thus making a much more nourishing dish4 ,or the amount may be reduced so as to give hardly more than a suggestion of the flavor of cheese4 ,scrambled ,eggs with ,cheese4 pound of cheese grated or cut into small pieces4 #h eggs #a tablespoonful of chopped parsley4 ,a pinch of nutmeg4 teaspoonful of salt4 ,beat the eggs slightly1 mix them with the other ingredients1 and cook over a very slow fire1 stirring constantly1 so that the cheese may be melted by the time the eggs are cooked4 ,in food value the dish is equal to nearly #b pounds of average beef4 ,the calculated cost 7see p4 #bc7 is about #cj cents4 ,swiss ,eggs4 #d eggs4 cupful of cream4 #a tablespoonful of butter4 ,salt and pepper4 cupful of grated cheese4 ,heat the butter and cream together1 break in the eggs whole1 sprinkle with salt and pepper4 ,when nearly done1 add the cheese4 ,serve on buttered toast4 ,strain the cream over the toast4 ,cheese ,omelet ,no4 #a4 ,cheese may be introduced into omelets in several ways4 ,an ordinary omelet may be served with thin cheese sauce made in the following proportions3 #a tablespoonfuls of flour4 cupful of grated cheese4 #a cupful of milk4 ,this sauce may also be added to omelets in which boiled rice1 minced meat1 or some other nutritious material has been included4 ,cheese ,omelet ,no4 #b4 ,grated cheese may be sprinkled over an ordinary omelet before it is served4 ,cheese ,omelet ,no4 #c4 ,yolks of #b eggs4 #b tablespoonfuls of hot water4 #a cupful of grated cheese4 ,salt and pepper4 ,whites of #d eggs4 #a tablespoonful of butter4 ,beat the yolks until lemon colored and add the hot water and the seasoning4 ,beat the whites until they are stiff1 and add the cheese4 ,cut and fold the two mixtures together4 ,heat the butter in omelet pan and cook the mixture very slowly until it is brown on the underside4 ,if possible1 cook the top of the omelet in the oven or by means of a hot plate held over it4 ,breakfast ,cereals with ,cheese4 ,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 7p4 #ah74 ,cheese and some of the crisp 8ready to serve0 cereal breakfast foods is a combination which is common1 the cheese being melted with the cereal food1 or simply served with it4 ,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 taste4 ,oatmeal or some other home-cooked breakfast cereal prepared with cheese is palatable1 and such dishes have an advantage in that they may be served without cream and sugar4 ,since such a dish contains considerably more protein than the breakfast cereals as ordinarily served1 it has a further advantage in that it may well serve as the principal item of a breakfast menu1 instead of a preliminary to other courses4 ,such a combination as cereals cooked with cheese1 toast1 fruit1 and tea1 coffee1 or chocolate1 makes a palatable as well as nutritious breakfast and one which does not require much work to prepare and to clear away4 ,a recipe for preparing oatmeal with cheese follows4 ,wheat breakfast foods1 either parched or unparched1 corn meal1 and hominy may be prepared in the same way4 ,oatmeal with ,cheese4 #b cupfuls of oatmeal4 #a cupful of grated cheese4 #a tablespoonful of butter4 #a level teaspoonful of salt4 ,cook the oatmeal as usual4 ,shortly before serving1 stir in the butter and add the cheese1 and stir until the cheese is melted and thoroughly blended with the cereal4 ,the cheese should be mild in flavor and soft in texture4 ,the proportion of cheese used may be increased if a more pronounced cheese flavor is desired4 ,cheese with ,mush4 ,cheese may be added to corn-meal mush or to mush made from any of the corn or wheat preparations now on the market4 ,the addition of cheese to corn-meal mush is particularly desirable when the mush is to be fried4 ,fried ,bread with ,cheese ,no4 #a4 #f slices of bread4 #a cupful of milk4 #b ounces of cheese1 or cupful of grated cheese4 teaspoonful of salt4 teaspoonful of potassium bicarbonate4 ,butter or other fat for frying4 ,scald the milk with the potassium bicarbonate2 add the grated cheese1 and stir until it dissolves4 ,dip the bread in this mixture and fry it in the butter4 ,the potassium bicarbonate helps to keep the cheese in solution4 ,it is desirable1 however1 to keep the milk hot while the bread is being dipped4 ,fried ,bread with ,cheese ,no4 #b4 ,cut stale bread into thin pieces4 ,put two pieces together with grated cheese between them2 dip into a mixture of egg and milk and fry in butter or other fat4 ,roman ,gnocchi4 cupful of butter4 cupful of flour4 cupful of cornstarch4 #b cupfuls of milk4 #b egg yolks4 cupful of grated cheese4 ,salt4 ,melt the butter2 cook the cornstarch thoroughly1 and then the flour in the butter2 add the milk gradually2 cook three minutes1 stirring constantly2 add the yolks and one-half cupful of the cheese4 ,pour into a buttered shallow pan and cool4 ,cut into squares2 place them on a platter a little distance apart2 sprinkle with remaining cheese1 and brown in the oven4 ,the proteid value is that of three-fourths of a pound of average beef1 the fuel value that of #a pounds4 ,calculated cost 7see p4 #bc71 #ag cents4 ,cheese ,souffl4 #b tablespoonfuls of butter4 #c tablespoonfuls of flour4 cupful of milk 7scalded74 teaspoonful of salt4 ,a speck of cayenne4 cupful of grated cheese4 #c eggs4 ,melt the butter2 add the flour and1 when well mixed1 add gradually the scalded milk4 ,then add salt1 cayenne1 and cheese4 ,remove from the fire and add the yolks of the eggs1 beaten until lemon colored4 ,cool the mixture and fold into it the whites of the eggs1 beaten until stiff4 ,pour into a buttered baking dish and cook #bj minutes in a slow oven4 ,serve at once4 ,the proteid of this recipe is equal to that of half a pound of beef2 the fuel value is equal to that of three-fourths of a pound4 ,cheese ,souffl with ,pastry4 #b eggs4 cupful of thin cream4 #a cupful of grated cheese4 cupful of ,swiss cheese cut into small pieces4 ,salt1 cayenne pepper1 and nutmeg4 ,add the eggs to the cream and beat slightly1 then add the cheese and seasoning4 ,bake #ae minutes in a hot oven1 in patty tins lined with puff paste4 ,cheese ,croquettes4 #c tablespoonfuls of butter4 cupful of flour4 cupful of milk4 ,yolks of #b eggs4 #a cupful of cheese cut in very small pieces4 cupful grated cheese4 ,salt and pepper4 ,make with a white sauce1 using the butter1 flour1 and the milk4 ,add the unbeaten yolks and stir until well mixed1 then add the grated cheese4 ,as soon as the cheese melts1 remove from the fire1 fold in the pieces of cheese1 and add the seasoning4 ,spread in a shallow pan and cool4 ,cut into squares or strips1 cover with an egg and crumb mixture1 and fry in deep fat4 ,fried ,cheese ,balls4 #a cupfuls of grated cheese4 #a tablespoonful of flour4 ,the whites of #c eggs4 ,salt1 pepper1 cracker dust4 ,beat the whites of the eggs2 add the other ingredients2 make into balls and roll in cracker dust4 ,if the amount of flour is doubled1 the mixture may be dropped from a spoon and fried without being rolled in crumbs4 ,,cheese ,,soups ,,and ,,vegetables ,,cooked ,,with ,,cheese4 ,in these dishes the cheese is used not only to add nutritive value1 but also to give its characteristic flavor either to materials otherwise rather mild in taste 7as in potatoes with cheese7 or to combine its flavor with that of some more highly flavored vegetables 7as in cheese and vegetable soup74 ,the ingenious housekeeper whose family is fond of cheese can doubtless think of many desirable ways of making such combinations besides those given in the following recipes3 ,milk and ,cheese ,soup4 #c cupfuls of milk1 or part milk and part stock4 #a tablespoonfuls of flour4 #a cupful of grated cheese4 ,salt and paprika4 ,thicken the milk with the flour1 cooking thoroughly4 ,this is best done in a double boiler1 with frequent stirrings4 ,when ready to serve1 add the cheese and the seasoning4 ,the proteids in this soup are equal in amount to those in five-sixths of a pound of beef of average composition2 its fuel value is higher than that of a pound of beef4 ,cheese and ,vegetable ,soup4 #b cupfuls of stock4 #b tablespoonfuls of finely chopped carrots4 #a tablespoonful of chopped onion4 ,a very little mace4 #b tablespoonfuls of butter4 #b tablespoonfuls of flour4 #a teaspoonfuls of salt4 #a cupful of scalded milk4 cupful of grated cheese4 ,cook the vegetables a short time in one-half of the butter1 add the stock and the mace1 boiling #ae or #bj minutes4 ,strain and add the milk4 ,thicken with flour cooked in the remaining butter4 ,just before serving1 stir in the cheese and cook until it is melted4 ,scalloped ,potatoes with ,cheese ,no4 #a4 ,put into a buttered baking dish alternate layers of cheese sauce ,no4 #a 7see p4 #bb7 and cold boiled potatoes1 sliced or cut into dice4 ,cover with buttered crumbs and bake4 ,scalloped ,potatoes with ,cheese ,no4 #b4 ,put into a buttered baking dish alternate layers of white sauce and cold boiled potatoes1 either sliced or cut into dice4 ,put over the top a layer of grated cheese and then a layer of buttered bread crumbs4 ,brown in the oven4 ,scalloped ,cabbage or ,cauliflower with ,cheese4 ,cauliflower or cabbage may be scalloped according to either of the recipes given for scalloped potatoes and cheese4 ,sometimes a cauliflower is boiled whole1 spread with grated cheese1 then with buttered bread crumbs4 ,it is browned in the oven and served with white sauce poured around it4 ,cheese with ,potato ,puffs4 #a cupful of mashed potatoes4 cupful of milk4 #a egg4 teaspoonful of salt4 cupful of grated cheese4 ,beat the potatoes and milk together until thoroughly mixed4 ,add the egg and the salt and beat thoroughly4 ,finally add the cheese4 ,bake in muffin tins in a slow oven #aj or #ae minutes4 ,a similar dish may be made by scooping out the inside of a baked potato and mixing it with cheese as above4 ,fill the potato-skin shell with the mixture1 return to the oven1 and bake until light brown4 ,potatoes with ,cheese ,sauce4 ,cut boiled potatoes into cubes and serve with cheese sauce ,no4 #a4 7,see p4 #bb47 ,this is one of the cheese and vegetable dishes most frequently found on restaurant menus4 ,,cheese ,,salads1 ,,sandwiches1 ,,and ,,similar ,,cheese ,,dishes4 ,cheese of one sort or another is a very common accompaniment of salads1 and the combination is rational as well as palatable1 for the constituents of the succulent foods--chiefly water and cellulose--supplement the protein and fat of the cheese4 ,cheese is often used also as a part of the salad4 ,a number of recipes are given below for cheese salads and other cheese dishes which may be served with dinner or other regular meals1 or served as part of a special lunch or special supper4 ,many of the cheese dishes discussed in other sections are also commonly used for such occasions when something savory is desired which can be easily and quickly prepared4 ,cheese with ,salads4 ,cheese or cheese dishes are an acceptable addition to salads4 ,neufchtel or other cream cheese1 either plain or mixed with pimientos and olives1 may be passed with lettuce or may be cut into slices and served on lettuce4 ,cheese balls are often served with salad4 ,they are made of some soft cream cheese1 and are frequently combined with chopped chives1 olives1 sweet peppers1 chopped nuts1 etc41 for the sake of adding flavor4 ,cooked egg yolk1 spinach extract1 etc41 are sometimes mixed in for the sake of color4 ,if the balls are rolled in chopped chives or parsley1 both flavor and color are supplied4 ,plain ,cheese ,salad4 ,cut ,edam or ordinary ,american cheese into thin pieces1 scatter them over lettuce leaves1 and serve with ,french dressing4 ,olive and ,pimiento ,sandwich or ,salad ,cheese4 ,mash any of the soft cream cheeses and add chopped olives and pimientos in equal parts4 ,this mixture requires much salt to make it palatable to most palates1 the amount depending chiefly on the quantity of pimiento used4 ,the mixture may be spread between thin slices of bread or it may be made into a roll or molded1 cut into slices1 and served on lettuce leaves with ,french dressing4 ,cheese and ,tomato ,salad4 ,stuff cold tomatoes with cream cheese and serve on lettuce leaves with ,french dressing4 ,cheese and ,pimiento ,salad4 ,stuff canned pimientos with cream cheese1 cut into slices1 and serve one or two slices to each person on lettuce leaves with ,french dressing4 ,cheese ,jelly ,salad4 cupful of grated cheese4 #a tablespoonful of gelatin4 #a cupful of whipped cream4 ,salt and pepper to taste4 ,mix the cheese with the whipped cream1 season to taste with salt and pepper1 and add to the gelatin dissolved in a scant cupful of water4 ,this may be molded in a large mold or in small molds4 ,when the jelly begins to harden1 cover with grated cheese4 ,the jelly should be served on a lettuce leaf1 preferably with a cream dressing or a ,french dressing1 to which a little grated cheese has been added4 ,cheese ,salad and ,preserves4 ,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 sugar1 which1 owing to the fact that the seeds have been extracted by a laborious process1 are fairly expensive4 ,the soft cheese often found in market is also relatively expensive4 ,there is a suggestion in this dish1 however1 for others which are much less costly4 ,buttermilk cream 7see p4 #ba71 or ordinary cottage cheese served with lettuce or other green salad and a small amount of rich homemade preserves1 is a combination with much the same character1 and also very appetizing4 ,deviled ,eggs with ,cheese4 ,in making deviled eggs1 either to be eaten alone or upon lettuce leaves in the form of salad1 a little grated cheese may be mixed with the yolks in addition to the usual salad dressing and flavorings with which the yolks are mixed4 ,cheese and ,celery4 ,cut stalks of celery having deep grooves in them into pieces about #b inches long4 ,fill the grooves with cream cheese salted or flavored with chopped pimientos1 and serve with bread and butter as a salad course or serve as a relish at the beginning of a meal4 ,although not cheese dishes1 strictly speaking1 the following salad dressings made with buttermilk cream 7see p4 #ba7 may be included in this section4 ,buttermilk ,cream ,salad ,dressing4 cupful of buttermilk cream 7see p4 #ba74 #a tablespoonful of vinegar4 teaspoonful of salt4 ,cayenne pepper4 ,this dressing is particularly suitable for serving with cucumbers4 ,buttermilk ,cream ,horseradish ,salad ,dressing4 ,to buttermilk cream add a little grated horseradish and vinegar and salt4 ,serve on whole or sliced tomatoes4 ,cheese ,sandwiches4 ,mash or grate ,american cheese1 add salt1 a few drops of vinegar and paprika1 and a speck of mustard4 ,mix thoroughly and spread between thin slices of bread4 ,cheese and ,anchovy ,sandwiches4 ,to the mixture mentioned in the preceding recipe1 add a little anchovy essence4 ,sardines mashed or rubbed into a paste or any other fish paste may be used in a similar way4 ,pimiento1 ,olive1 and ,cheese ,sandwiches4 ,these sandwiches are referred to on page #cd4 ,cuban ,sandwiches4 ,this sandwich may be described as a kind of club sandwich with cheese4 ,it is usually made large so that it is necessary to eat it with a knife and fork4 ,it may be made in such proportions as to supply a large amount of nourishment4 ,cut the crusts from slices of bread4 ,between two slices lay first lettuce with a little salad dressing or salt on it1 then a slice of soft mild cheese and finally thin slices of dill pickles or a little chopped pickle4 ,toasted ,cheese ,sandwiches4 ,plain bread and butter sandwiches with fairly thick slices of cheese put between the slices are frequently toasted1 and on picnics1 or at chafing-dish suppers1 are often browned in a pan in which bacon has just been fried4 ,,cheese ,,pastry1 ,,cheese ,,sweets1 ,,and ,,similar ,,dishes4 ,in the foregoing pages a large number of recipes have been included in which cheese is combined with materials without cooking1 as in salads1 or used in cooked dishes of creamy or custard-like consistency1 as in souffls and ,welsh rabbit or in combination with vegetables or cereals1 such as rice4 ,there are a number of cheese dishes of quite different character in which the cheese is combined with dough1 batter1 or pastry in various ways1 and a number of dishes in which cheese or cheese curd is used in combinations suitable for dessert4 ,such sweet dishes were once much more common than they are to-day1 as reference to old cookery books will show1 but some of them are well worth retaining4 ,in cheese sweets1 flavor and richness are both contributed by the cheese4 ,when cheese is used in pastry or dough it may serve simply as a flavor1 as in cheese sticks or cheese straws1 or it may wholly or in part replace with its fat the usual shortening1 as butter or other fat1 and with its protein 7casein7 the protein 7albumin7 of eggs4 ,as an illustration of such a use of cheese1 cheese gingerbread may be cited4 ,using cheese in this way is often an economy when eggs are scarce4 ,better results will be obtained if soft cheese is used which can be worked into the dough in much the same way as butter or other shortening4 ,to those who like cheese the flavor which it imparts would be an advantage4 ,however1 if a very mild cheese is used in combination with molasses or spice the dish differs a little in flavor from one prepared in the usual way4 ,,cheese ,,pastries ,,and ,,similar ,,dishes4 ,cheese ,biscuit ,no4 #a4 #b cupfuls of flour4 #d teaspoonfuls of baking powder4 #b tablespoonfuls of lard or butter4 of a cup of milk4 teaspoonful of salt4 ,grated cheese sufficient to give desired flavor4 ,mix all the ingredients excepting the cheese as for baking powder biscuits4 ,roll thin1 divide into two parts1 sprinkle one half with grated cheese1 lay the other half of the dough over the cheese1 cut out with a small cutter1 and bake4 ,cheese ,biscuit ,no4 #b4 pound of soft cheese4 #b cupfuls of flour4 #a cupful of water4 #d teaspoonfuls of baking powder4 #a teaspoonfuls of salt4 ,mix and sift the dry ingredients1 then work in the cheese with a fork or with the fingers1 and add the water gradually4 ,the approximate amount of water has been given2 it is impossible to give the exact amount1 as flour differs in its capacity for taking up moisture4 ,toss the dough on a floured board and roll out and cut with a biscuit cutter4 ,place in a buttered pan and bake in a quick oven from #ab to #ae minutes4 ,the biscuit may be sprinkled with cheese before being put into the oven4 ,if the cheese is sufficiently soft it can be measured just as butter is4 ,this recipe1 then1 would call for cupful4 ,cheese ,drops4 #b tablespoonfuls of milk4 #a teaspoonful of butter4 #a cupfuls of flour4 teaspoonful of salt4 #a egg4 #b tablespoonfuls of grated ,parmesan cheese or dry ,american cheese4 ,heat the butter and milk to boiling point1 add the flour and the salt and stir thoroughly4 ,remove from the fire1 add the egg and cheese and stir until well mixed4 ,when cold1 drop in small pieces in deep fat and brown4 ,this makes a good addition to any clear soup or to consomm4 ,cheese ,wafers4 ,spread grated cheese on thin crackers1 heat in the oven until the cheese is melted4 ,serve with soup or salad4 ,cheese ,relish4 ,spread bread which has been toasted or fried in deep fat with grated cheese1 or with grated cheese mixed with a little mustard1 then heat in the oven until the cheese is melted4 ,this may be served with salad1 or as a relish to give flavor to some dish such as boiled rice or hominy1 which has no very marked flavor4 ,cheese ,straws4 ,roll out plain or puff paste until one-fourth of an inch thick4 ,spread one-half of it with grated cheese4 ,fold over the other half and roll out again4 ,repeat the process three or four times4 ,cut into strips and bake4 ,serve with soup or salad4 ,salad ,biscuit4 pound of cheese4 #b cupfuls of flour4 #d teaspoonfuls of baking powder4 #a teaspoonfuls of salt4 #a cupful of water4 ,mix as for cheese biscuits ,no4 #a or ,no4 #b1 depending on whether the cheese is hard or soft4 7,see p4 #cf47 ,cheese ,gingerbread ,no4 #a4 #a cupful of molasses4 #d ounces of cheese4 #a teaspoonful of soda4 cupful of water4 #b cupfuls of flour4 #b teaspoonfuls of ginger4 teaspoonful salt4 ,heat the molasses and the cheese in a double boiler until the cheese is melted4 ,add the soda and stir vigorously4 ,mix and sift dry ingredients and add them to the molasses and cheese alternately with the water4 ,bake #ae minutes in small buttered tins4 ,cheese ,gingerbread ,no4 #b4 cupful of molasses4 cupful of sugar4 #d ounces of cheese4 #b cupfuls of flour4 #a teaspoonful of soda4 #b teaspoonfuls of ginger4 teaspoonful of salt4 cupful of water4 ,rub the cheese and the sugar together4 ,add the molasses4 ,mix and sift the dry ingredients and add them to the cheese mixture alternately with the water4 ,cheese ,custard4 #a cupful of grated cheese4 cupful of cream or rich milk4 ,yolks of #b eggs4 ,a speck of salt and of paprika4 ,mix the cream and the cheese and heat until the cheese is melted4 ,remove from the fire and add the yolks of the eggs4 ,bake in paper cases or buttered ramekins4 ,serve with jelly or preserves4 ,cheese ,cakes4 #a quart of milk4 ,rennet4 #a ounce of sugar4 ,yolks of #b eggs4 ,a speck of nutmeg4 #a ounces of butter4 #a ounce of dried currants or small raisins4 ,warm the milk and add the rennet1 using the amount prescribed on the package4 ,let the milk stand until the curd forms1 then break up the curd and strain off the whey4 ,add the other ingredients to the curd2 line patty tins with pastry1 fill them with the mixture1 and bake4 ,brown ,betty with ,cheese4 ,arrange in a deep earthenware baking dish1 alternate layers of bread crumbs and thinly sliced apples4 ,season with cinnamon1 also a little clove if desired and brown sugar4 ,scatter some finely shaved mild full-cream cheese over each layer of apple4 ,when the dish is full1 scatter bread crumbs over the top and bake #cj to #de minutes1 placing the dish in a pan of water so that the pudding will not burn4 ,if preferred1 this may be sweetened with molasses mixed with an equal amount of hot water and poured over the top1 a half cupful of molasses being sufficient for a quart pudding dish full4 ,cheese may be used in place of butter in a similar way in other apple puddings4 ,apple pie made with a layer of finely shaved cheese over the seasoned apple and baked in the usual way is liked by many who are fond of cheese served with apple pie4 ,,conclusion4 ,in the foregoing pages information has been summarized regarding the food value of cheese1 an important agricultural product1 and ways of preparing it for the table4 ,it has been pointed out that1 judged by the kind of nutrients it supplies--chiefly nitrogenous material and fat--and the proportion in which they are present1 it resembles such foodstuffs as meat1 fish1 and eggs1 which means that like them its rational use in the diet is in combination with other staple foods1 to form well-balanced meals4 ,experiments have shown that when eaten either raw or carefully cooked1 cheese is as thoroughly digested as other staple foods and is not likely to produce physiological disturbance4 ,an ounce of cheese roughly is equivalent to #a egg1 to a glass of milk1 or to #b ounces of meat4 ,although uncooked cheese resembles meat in composition1 cheese dishes prepared after ordinary recipes1 with milk and shortening1 are likely to contain more fat than meat dishes prepared in the usual ways4 ,when1 therefore1 such cheese dishes are served with other staple foods the combination is likely to contain more fat than the usual meal4 ,if little fat is ordinarily used1 this may be an advantage4 ,if a great deal of fat is ordinarily used1 it may be desirable to lessen the amount in the cheese dishes4 ,this can readily be done by omitting the shortening and using skim milk or water in the preparation of such dishes1 a change which also lessens their cost4 ,the fact that cheese1 like meat1 contains neither starch nor cellulose suggests that1 like meat1 it should be combined with bread1 potatoes1 and other starchy foods1 with vegetables and with sweets4 ,the concentrated character of cheese and many cheese dishes suggests the use of succulent fruits and vegetables with them4 ,the high percentage of fat in cheese suggests the use of correspondingly small amounts of fat in the accompanying dishes1 while the soft texture of cheese dishes as compared with meat makes it reasonable to serve the harder and crustier breads with them4 ,when cheese is not used as the chief nitrogenous food of a meal it may be introduced into bills of fare in many incidental ways1 and thus add materially to that portion of the diet needed for building and repairing body tissue4 ,though cheese is so generally used in some way in most families1 yet the making of menus with cheese as a central dish is less well understood than more usual food combinations1 since there is less experience to serve as a guide4 ,more thought is therefore usually required to arrange such cheese meals in order that they may be palatable and at the same time reasonable in nutritive value4 ,in order that the diet may remain well balanced1 cheese1 if used in quantity1 should replace foods of similar composition rather than supplement them4 ,the builder who has a choice of materials must have a knowledge of their relative properties if he wishes to use stone instead of brick1 or wood in place of iron4 ,it is the same with the housekeeper who wishes to use her available food supply intelligently and whose choice of foods is influenced by their relative cost at a given time or season4 ,the woman who has a knowledge of the relative food value of different articles of diet1 and their real food qualities as distinguished from their market value1 who understands good methods of cooking and serving foods1 and who plans her meals and other housework so that unnecessary labor and expense may be avoided1 is taking account of the things which make for economical living as well as for good living4 ,some persons seem to believe that cheese or fish or other food is the ideal food for some particular circumstance and that there is a special food or diet suited to each kind of work and to every circumstance of our daily life1 and that it would be a great advantage if we could regulate our daily fare with the accuracy a chemist uses in making an experiment4 ,work1 recreation1 the amount of clothing we wear1 and other details of our daily life are not so regulated1 and it is the belief of those who have studied the subject that the best interests of persons living under normal conditions are served if the ideal be rather the regulation of the diet along general lines in accordance with good sense1 the teachings of experience1 economy1 and the available knowledge gained from a scientific study of the subject1 due care being taken that the different staple foodstuffs are so combined that all the needs of the body are provided1 excessive waste is prevented1 and that both undernourishment and excess or overeating are avoided4 ,dishes which are liked and the methods followed in preparing them will vary in different countries and at different times1 yet this does not of necessity mean that the nutritive value of the diet varies correspondingly4 ,in the same way it is possible for us to vary the selection of our foods and the character of our diet at will1 according to the demands of our taste and our purse1 without correspondingly changing its value for supplying the needs of the body4 ,this means that the housekeeper1 in suitable ways1 can use cheese1 meat1 fish1 eggs1 and other foods of similar composition as substitutes for one another1 being governed by their relative market value at different times and seasons1 by the tastes of her family1 and similar considerations4 ,if she uses the different foodstuffs with reference to their nutritive value and is skillful in preparing foods in appetizing ways and in serving them in attractive combinations1 the daily fare may be both adequate and pleasing1 whether she selects cheese or meat or fish or eggs or other foods to supply nitrogenous material and fat4 ,here1 as in all that pertains to housekeeping1 true economy is dependent upon a knowledge of materials and skill in using them4 ,transcriber's ,notes pg #h ,removed repeated word the from3 ,if cream is removed the the cheese pg #ab ,changed brought about chiefly by the action of enzyms to3 enzymes pg #ae ,changed #ij per cent of the nitrogeous to3 nitrogenous pg #bj ,changed the curd assumes a custardlike to3 custard-like pg #bd ,added period after ,no in3 ,cheese ,fondue ,no #a4 pg #bd ,added period after3 #a tablespoonful of butter pg #be ,changed ,corn and ,cheese ,souffle4 to3 ,souffl4 pg #ca ,added period after3 ,salt1 cayenne pepper1 and nutmeg