,transcrib]'s ,note ,italic text display$ z3 italic ,issu$ ,febru>y #bf1 #aiab4 #adcd ,repr9t$ ) slight *anges1 ,june1 #aiaf4 ,u4 ,s4 ,,dep>tm5t ,,( ,,agriculture4 ,,f>m]s' ,,bullet9 #dhg4 ,,*eese ,,& ,,its ,,economical ,,uses ,,9 ,,! ,,diet4 ,,by ,c4 ,f4 ,,langwor?y1 ,,ph4 ,d41 ,*ief ( ,(fice ( ,home ,economics1 ,/ates ,relations ,s]vice1 ,,& ,,c>ol9e ,l4 ,,hunt1 ,a4 ,b41 ,exp]t 9 ,nutrition1 ,(fice ( ,home ,economics4 ,illu/ration3 ,,unit$ ,,/ates ,,dep>tm5t ,,( ,,agriculture ,,wa%+ton3 ,,gov]nm5t ,,pr9t+ ,,(fice4 #aiaf4 ,,lett] ,,( ,,transmittal4 ,u4 ,s4 ,,dep>tm5t ,,( ,,agriculture1 ,,/ates ,,relations ,,s]vice1 ,wa%+ton1 ,d4 ,c41 ,june #aj1 #aiaf4 ,,sir3 ,s9ce *eese is "o ( ! important agricultural products ( ! ,unit$ ,/ates & a food/uff us$ 9 a l>g] or small] quantity 9 ne>ly e ,am]ican home1 x seem$ desirable to /udy its relative nutritive value & ! ways 9 :i* x may be prep>$ = ! table4 ,al?\gh x is s g5]ally lik$1 !re seems to be a widespread belief t x is n well dige/$ & t x is a cause ( physiological di/urbances4 ,nei!r ( ^! beliefs is sub/antiat$ by ! results ( ! ext5d$ s]ies ( dige/ion exp]im5ts und]tak5 z "p ( ! nutrition inve/igations ( ! ,(fice ( ,home ,economics4 ,inde$1 *eese 0 f\nd to be v ?or\ghly dige/$1 rank+ ) o!r /aple foods 9 ?is respect4 ,moreov]1 exp]im5ts made ) ! respiration calorimet] did n indicate t x 0 less easy ( dige/ion ?an a comp>able am\nt ( meat4 ,9 ! /udies ( ! dige/ibility ( *eese ! ,bureau ( ,animal ,indu/ry coop]at$ ) ! ,/ates ,relations ,s]vice & 0 also ( great assi/ance 9 secur+1 = exp]im5tal purposes1 *eese made & cur$ "u controll$ conditions4 ,supplem5t+ ! exp]im5ts z to ! nutritive value ( *eese1 _m te/s 7 made ( me?ods ( prep>+ *eese = ! table1 ! ma9 purpose be+ to sugge/ di%es & comb9ations ( su* a "* t ! *eese might replace o!r nitrog5\s mat]ial & fat :5 ?is seem$ desirable4 ,! bullet9 0 prep>$ by ,c4 ,f4 ,langwor?y1 *ief ( ! ,(fice ( ,home ,economics ( ! ,/ates ,relations ,s]vice1 & ,miss ,c>ol9e ,l4 ,hunt1 :o has _h wide exp]i5ce 9 ! /udy ( bo? sci5tific & practical problems 9 nutrition4 ,! recipes 7 collect$ f _m s\rces & 9 ! majority ( cases 7 /udi$ exp]im5tally by ,miss ,hunt4 ,ackn[l$gem5t %\ld be made to tea*]s ( home economics 9 agricultural colleges & o!r educational in/itutions1 to h\sekeep]s1 & o!rs :o h suppli$ data ( great value 9 prep>+ ! bullet94 ,respectfully1 ,a4 ,c4 ,,true1 ,director4 ,hon4 ,d4 ,f4 ,,h\/on1 ,secret>y ( ,agriculture4 ,,cont5ts4 ,page4 ,introduction #e ,*eese mak+ #g ,k9ds ( *eese us$ 9 ,am]ican homes #h ,*$d> & ,am]ican full-cream *eese #h ,engli% dairy *eese #i ,s(t cream *eeses #i ,neuf*tel *eese #i ,p>mesan *eese #aj ,sap ,sago #aj ,gorgonzola & ,roque=t #aj ,pott$ or s&wi* *eeses #aj ,swiss *eese 7,emm5tal]1 ,gruyre1 etc47 #aj ,edam *eese #aj ,brie & ,camemb]t *eese #aa ,cottage *eese #aa ,! c>e ( *eese 9 ! home #aa ,*eese z a food #aa ,! flavor ( *eese #ab ,composition ( *eese & "s o!r foods comp>$ #ab ,nutritive value & co/ ( *eese & "s o!r food mat]ials #ad ,am\nts ( prote9 & en]gy obta9$ = #aj c5ts exp5d$ = *eese & o!r foods at c]ta9 assum$ prices p] p\nd #ad ,! dige/ibility ( *eese #ae ,! use ( *eese 9 ! diet #af ,bill-(-f>e mak+ ) *eese z ! c5tral food #ag ,homemade *eese #ai ,curds & :ey #ai ,cottage *eese #ai ,s\r-cream *eese #bj ,uncook$ curd1 or ,fr5* cottage *eese #bj ,junket #bj ,butt]milk *eese #bj ,butt]milk cream #ba ,devon%ire cream #ba ,*eese di%es & _! prep>ation #ba ,*eese di%es :i* may be us$ 9 ! same way z meat #bb ,*eese sauce ,no4 #a #bb ,*eese sauce ,no4 #b #bc ,*eese sauce ,no4 #c #bc ,*eese sauce ,no4 #d #bc ,*eese fondue ,no4 #a #bd ,*eese fondue ,no4 #b #bd ,boil$ fondue #be ,rice fondue #be ,corn & *eese s\ffl #be ,wel% rabbit #be ,tomato rabbit #bf ,gre5 corn1 tomato1 & *eese #bf ,mac>oni & *eese ,no4 #a #bf ,mac>oni & *eese ,no4 #b #bf ,mac>oni & *eese & tomato sauce #bf ,italian mac>oni & *eese #bf ,*eese & mac>oni loaf #bg ,bak$ rice & *eese ,no4 #a #bg ,bak$ rice & *eese ,no4 #b #bg ,bak$ crack]s & *eese ,no4 #a #bg ,bak$ crack]s & *eese ,no4 #b #bh ,*eese rolls #bh ,bo/on roa/ #bh ,pimi5to & *eese roa/ #bh ,nut & *eese roa/ #bh ,*eese & sp9a* roll #bh ,vegetable & *eese rolls #bi ,*eese us$ 9 ! /uff+ ( meat #bi ,cream$ *eese & eggs #bi ,bak$ eggs ) *eese #bi ,scrambl$ eggs ) *eese #bi ,swiss eggs #bi ,*eese omelet ,no4 #a #cj ,*eese omelet ,no4 #b #cj ,*eese omelet ,no4 #c #cj ,breakfa/ c]eals ) *eese #cj ,oatmeal ) *eese #cj ,*eese ) mu% #ca ,fri$ bread ) *eese ,no4 #a #ca ,fri$ bread ) *eese ,no4 #b #ca ,roman gnoc*i #ca ,*eese s\ffl #ca ,*eese s\ffl ) pa/ry #ca ,*eese croquettes #cb ,fri$ *eese balls #cb ,*eese s\ps & vegetables cook$ ) *eese #cb ,milk & *eese s\p #cb ,*eese & vegetable s\p #cb ,scallop$ potatoes ) *eese ,no4 #a #cc ,scallop$ potatoes ) *eese ,no4 #b #cc ,scallop$ cabbage or caulifl[] ) *eese #cc ,*eese ) potato puffs #cc ,potatoes ) *eese sauce #cc ,*eese salads1 s&wi*es1 & simil> *eese di%es #cc ,*eese ) salads #cc ,pla9 *eese salad #cd ,olive & pimi5to s&wi* or salad *eese #cd ,*eese & tomato salad #cd ,*eese & pimi5to salad #cd ,*eese jelly salad #cd ,*eese salad & pres]ves #cd ,devil$ eggs ) *eese #cd ,*eese & cel]y #ce ,butt]milk cream salad dress+ #ce ,butt]milk cream hors]adi% salad dress+ #ce ,*eese s&wi*es #ce ,*eese & an*ovy s&wi*es #ce ,pimi5to1 olive & *eese s&wi*es #ce ,cuban s&wi*es #ce ,toa/$ *eese s&wi*es #ce ,*eese pa/ry1 *eese sweets1 & simil> di%es #ce ,*eese pa/ries & simil> di%es #cf ,*eese biscuits ,no4 #a #cf ,*eese biscuits ,no4 #b #cf ,*eese drops #cf ,*eese waf]s #cg ,*eese reli% #cg ,*eese /raws #cg ,salad biscuit #cg ,*eese g+]bread ,no4 #a #cg ,*eese g+]bread ,no4 #b #cg ,*eese cu/>d #cg ,*eese cakes #cg ,br[n ,betty ) *eese #ch ,conclusion #ch ,,*eese ,,& ,,its ,,economical ,,uses ,,9 ,,! ,,diet4 ,,introduction4 ,*eese is believ$ to be ! olde/ ( ! dairy products & ! fir/ =m 9 :i* milk 0 pres]v$ = future use4 ,"o may conjecture t x owes its orig9 to ! accid5tal /or+ & rip5+ ( s\r milk curd4 ,al?\gh x has be5 a /aple food ) _m races = unc\nt$ ye>s1 !re is a widespread belief t x is suitable = use *iefly 9 small quantities z an accessory to ! diet1 & t 9 l>ge quantities x is likely to produce physiological di/urbances4 ,we are incl9$1 !re=e1 to ?9k ( ^? :o make *eese "o ( ! *ief articles ( _! diet z be+ driv5 to ?is c\rse by necessity r ?an be+ l$ to x by *oice4 ,because ( ^! op9ions ext5sive /udies h be5 c>ri$ on z a "p ( ! ,dep>tm5t ,"w 9 ,home ,economics1 ( ! food value1 ?or\ghness ( dige/ibility1 ease ( dige/ion1 physiological effect1 & special "* ( *eese z food z well z ( me?ods :i* are foll[$ 9 prep>+ x = ! table4 ,! conclusion drawn f ?is ext5d$ /udy is1 9 brief1 t *eese prop]ly prep>$ & us$ is n g5]ally a cause ( physiological di/urbances1 & t x may easily be introduc$ into ! bill ( f>e 9 su* quantities z to s]ve z ! *ief s\rce ( nitrog5\s food & may be made a sub/itute = o!r nitrog5\s foods :5 su* sub/itution is desir$4#a ,! results ( ^! /udies h be5 br\ght toge!r 9 ?is bullet9 ) a view to mak+ !m helpful to all int]e/$ 9 ! subject1 b p>ticul>ly to h\sekeep]s4 ,f ! /&po9t ( ! h\sekeep]1 *eese is ( importance because ( its high nutritive value1 p>ticul>ly its high p]c5tage ( prote9 or muscle-=m+ mat]ials1 because ( ! ease ) :i* x c be kept & prep>$ = ! table1 & because ( its appetiz+ flavor & ( ! great v>iety ( ways 9 :i* x c be s]v$4 ,f ! po9t ( view ( agriculture *eese is an important commodity4 ,! late/ c5sus figures available %[ t consid]ably ov] #cjj1jjj1jjj p\nds are made ye>ly 9 ! ,unit$ ,/ates1 ! value ( ! product be+ ne>ly #bi1jjj1jjj1 & ! am\nt ( money inve/$ be+ ov] #f1jjj1jjj4 ,! figures quot$ are f ! c5sus report :i* fir/ sep>at$ ! details ( ! *eese indu/ry f ^? ( ! butt] & cond5s$-milk indu/ries4 ,f e>li] /ati/ics available1 h[ev]1 x is fair to judge 9 a g5]al way ( ! developm5t ( any "o ( ^! indu/ries f ! figures giv5 = ! ?ree indu/ries comb9$4 ,9 g5]al1 ^! figures %[ t !re 0 a great leap =w>d 9 ! ?ree indu/ries 9 ! decade betwe5 ! ye>s #ahhj & #ahij1 & t s9ce t "t !re has be5 a cont9u\s1 /eady1 heal?y gr[? 9 ! bus9ess ( *eese mak+4 ,z might be expect$1 ! am\nt ( ! product & ! am\nt ( money inve/$ h increas$ m rapidly ?an ! numb] ( m5 employ$1 indicat+ t1 z 9 mo/ manufactur+ indu/ries1 labor-sav+ devices & o!r improvem5ts h r$uc$ ! proportion ( physical labor requir$4 ,z reg>ds ! k9d ( *eese made 9 ! ,unit$ ,/ates1 ! figures %[ t ( ! am\nt produc$ 9 #aije approximately ?ree-f\r?s 0 :at is kn[n to ! trade z /&>d factory *eese1 or :at is usually kn[n to ! retail pur*as] z ,am]ican *eese4 ,a v small p] c5t--#a4a p] c5t--0 skim-milk *eese1 ! rema9d] be+ ,am]ican modifications ( c]ta9 important =eign br&s1 ,neuf*tel1 ,camemb]t1 & o!rs4 ,f ! /&po9t ( ! retail deal]1 *eese is important because x is a conv5i5t article to h&le4 ,its p]c5tage ( nutri5ts be+ high & its p]c5tage ( wat] l[1 x is n bulky4 ,x is comp>atively easy1 too1 to pres]ve 9 good condition4 ,! difficulty ( cutt+ exact am\nts call$ = by cu/om]s may be consid]$ ! *ief inconv5i5ce4 ,ef=ts h be5 made to obviate ?is difficulty by mak+ small *eeses4 ,exp]im5ts h be5 report$ f ! ,oregon ,exp]im5t ,/ation#b on ! cann+ ( *eese 9 p\nd lots2 & f ! ,wiscons9 ,exp]im5t ,/ation#c 9 mak+ *eese pr9ts l ^? 9 :i* butt] is commonly sold4 ,9 "s ( ! factories *eeses weigh+ ab\t #e p\nds & hav+ ! same %ape z ! l>g] *eeses are made4 ,^! are conv5i5t = use 9 families :]e a l>ge am\nt ( *eese is eat51 & fur!rmore *eese 9 su* =m dries out & spoils less quickly & easily ?an *eese cut 9 w$ge-%ap$ slices1 z x usually is :5 sold by ! p\nd4 ,a conv5i5t way ( keep+ & us+ su* *eese is giv5 on page #aa4 ,! sale ( *eese 9 pots is ano!r way ( ov]com+ ! difficulty ( cutt+ exact am\nts4 ,*eese ?us prep>$ is1 z a rule1 s(t5$ by ! addition ( butt] fat or o!r fat1 ) ! idea ( mak+ x ( su* consi/5cy t x c be us$ l s(t *eeses4 ,!re is some?+ to be said also ( ! value ( *eese to t n inconsid]able numb] ( individuals :o mu/ occasionally cat] = !mselves--^? m5 & wom5 9 bus9ess life1 = example1 :o f9d x conv5i5t nei!r to c>ry lun*es nor to g to re/aurants4 ,= ^!1 *eese (f]s a conv5i5t way ( supply+ ! necess>y prote91 = x c usually be obta9$ 9 good condition 9 any neighborhood4 ,comb9$ ) crack]s1 "s ( ! ready-cook$ c]eals1 or bread1 & ) fruit1 x makes a fairly well-balanc$ meal4 ,,footnotes3 #a ,u4 ,s4 ,dept4 ,agr41 ,ye>book #aiaj1 p4 #cei4 #b ,oregon ,/a4 ,bul4 #gh4 #c ,wiscons9 ,/a4 ,rpt4 #aija1 p4 #acb2 ,u4 ,s4 ,dept4 ,agr41 ,f>m]s' ,bul4 #aef4 ,,*eese ,,mak+4 ,?\gh ! *ief po9ts 9 ! manufacture ( *eese are well kn[n1 & are discuss$ 9 detail 9 o!r publications#d ( ?is dep>tm5t1 x may n be out ( place to review !m "h4 ,*eese is made ord9>ily f :ole milk1 & mo/ ( ! k9ds be/ kn[n 9 ! ,unit$ ,/ates f c[s' milk4 ,9 e #h p>ts ( milk by weight !re is approximately #a "p ( solid nutri5ts1 ! rema9d] be+ wat]4 ,= our pres5t purpose we may ?9k ( ! nutri5ts z be+ equally divid$ into ?ree gr\ps--prote9 sub/ances 7case9 & album9 pr9cipally71 fat1 & milk sug>4 ,9 ! process ( *eese mak+ ! case91 :i* con/itutes m ?an ?ree-f\r?s ( ! proteids ( ! milk1 is precipitat$ by r5net1 =m+ a curd4 ,mo/ ( ! fat atta*es itself to ?is curd4 ,! curd is brok5 up1 & ! :ole is heat$ to a temp]ature betwe5 #if & #ajh ,f4 ,! :ey is dra9$ (f & c>ries ) x mo/ ( ! milk sug> & ! album94 ,! curd is salt$ & press$4 ,x is kept = sev]al weeks or long] 9 a cool place1 :]e x 8rip5s10 develop+ flavors ?r\gh ! action ( bact]ia or o!r microorganisms1 & also und]go+ c]ta9 o!r m>k$ *anges4 ,! av]age *eese :ile fre% & moi/ conta9s proteids & fat 9 mu* ! same ratio z t 9 :i* !y are f\nd 9 ! milk4 ,m ?an "o-f\r? its weight is proteid1 ab\t "o-?ird fats1 & "o-?ird wat]4 ,!re are always pres5t small am\nts ( album9 & sug> :i* h clung to ! curd4 ,ow+ to ! addition ( salt1 ! p]c5tage ( m9]al matt] is high comp>$ ) t ( mo/ o!r foods4 ,9 rip5+1 *eese *anges 9 texture & its orig9al pa/9ess gives away to a some:at granul> consi/5cy 9 "s types1 or to a waxy or a butt]y consi/5cy 9 o!rs4 ,! above brief outl9e ref]s only to ! ess5tials ( *eese mak+4 ,9 practice1 !re are _m v>iations ) respect to ! k9d ( milk us$1 ! proportion ( butt] fat or cream reta9$ 9 or add$ to ! milk1 ) respect to ! me?ods foll[$ 9 sep>at+1 prep>+1 season+1 & h&l+ ! curd1 & to ! h&l+ & rip5+ ( ! *eese4 ,x foll[s t !re is an almo/ endless numb] ( *eeses ) diff]5t names & ( diff]5t appe>ance & flavor4 ,*eese mak+ 0 =m]ly a home or f>m indu/ry1 b is n[1 9 ! ,unit$ ,/ates at lea/1 v l>gely a comm]cial ent]prise c>ri$ on 9 factories4 ,x diff]s f _m indu/ries 9 t ! factories are almo/ always locat$ 9 ! c\ntry or 9 ! small] t[ns r ?an 9 l>ge cities1 ?is be+ m true ( *eese mak+ ?an ( ! manufacture ( pott$ *eeses or o!r special articles1 :i* has become a l>ge indu/ry4 ,x is wor?y ( m5tion 9 ?is connection t ! mak+ ( *eese crack]s & o!r bak]s' goods 9 :i* *eese is an +r$i5t has develop$ into an important "p ( ! bak+ trade4 ,,footnotes3 #d ,u4 ,s4 ,dept4 ,agr41 ,f>m]s' ,buls4 #aff1 #bbe1 #bdd2 ,bur4 ,anim4 ,indus4 ,buls4 #aje1 #adf4 ,,k9ds ,,( ,,*eese ,,us$ ,,9 ,,am]ican ,,homes4 ,! ,am]ican factory *eese--! s-call$ ,am]ican cream *eese--is ( ! ,engli% ,*$d> type1 & z x is ! mo/ commonly us$ ( all ! comm]cial v>ieties 9 ! ,unit$ ,/ates1 may be tak5 z a /&>d4 ,o!r types are1 h[ev]1 well kn[n1 p>ticul>ly 9 cities & l>ge t[ns :]e !re are well-/ock$ m>kets & /ores1 & x is int]e/+ to note also1 at lea/ briefly1 ! *>act]i/ics ( "s ( !m4 ,full descriptions ( a v l>ge numb] ( *eeses 7ab\t #bej 9 all7 may be f\nd 9 an e>li] bullet9 ( ?is dep>tm5t4#e ,,*$d> ,,& ,,am]ican ,,full-,,cream ,,*eese4 ,*$d> *eese--nam$ f ! ,engli% village :]e x orig9at$--is a comp>atively old type ( *eese1 v popul> 9 ,engl& & also 9 ! ,unit$ ,/ates4 ,! "n is n[ m fitly appli$ to a process ?an to any p>ticul> %ape4 ,*$d> *eese is made f sweet c[s' milk1 :i* may be skimm$1 p>tly skimm$1 or unskimm$4 ,if made f unskimm$ milk ! *eese is call$ 8full cream40 ,if cream is remov$ ! *eese is designat$ 8"p-skim0 or 8skim10 z ! case may be4 ,*eese ( ,*$d> type z made 9 ! ,unit$ ,/ates is p]haps mo/ (t5 m>ket$ 9 l>ge1 flat1 r\nd =ms1 #ac to #af in*es 9 diamet]1 ab\t #e or #f in*es 9 height1 & weigh+ #bf to #cb p\nds ea*1 ?\gh o!r %apes & sizes are also fairly common4 ,x is usually pale to d>k] yell[ 9 color1 ?\gh x may be :ite :5 uncolor$4 ,:5 fre% x is mild 9 flavor1 b :5 well rip5$ has a *>act]i/ic & %>p ta/e4 ,! new *eese is s(t1 ?\gh n waxy1 9 texture1 & may be easily %av$ or brok5 into small pieces4 ,:5 well rip5$ x may be f9ely grat$4 ,^! *>act]i/ics1 toge!r ) its di/9ctive & peculi> flavor & its wide di/ribution 9 ! m>kets1 are qualities :i* help to make x ! v>iety mo/ commonly us$ 9 ! ,unit$ ,/ates4 ,sage *eese is a v>iety ( ,*$d> *eese1 :i* is flavor$ ) sage & is fur!r *>act]iz$ by ! gre5 mottl$ appe>ance =m]ly due to bits ( sage leaf b n[ g5]ally obta9$ 9 ano!r way4 ,,engli% ,,dairy ,,*eese4 ,f ! /&po9t ( ! cook :o frequ5tly wi%es to use grat$ *eese ?is v>iety is important4 ,?\gh made 9 mu* ! same way z ,*$d>1 x diff]s f x1 9 t ! curd is heat$ to a some:at high] temp]ature1 & ! *eese is !re=e h>d]4 ,x commonly sells = some:at m p] p\nd ?an ! /&>d or ,am]ican factory v>iety & is likely to be f\nd only 9 ! l>g] m>kets4 ,,s(t ,,cream ,,*eeses4 ,cream *eese true to "n is made f ri* cream ?ick5$ by s\r+ or f sweet cream ?ick5$ ) r5net4 ,! :ey is remov$ by dra9+4 ,x is !n cov]$1 salt$1 & turn$ occasionally1 be+ ready = m>ket 9 #e to #aj days4 ,a v>iety is also made ) r5net f cream ( l[ fat cont5t1 z well z a numb] ( o!r special sorts mu* m common 9 ,france ?an 9 ! ,unit$ ,/ates4 ,! t]m 8cream *eese10 h[ev]1 is an ela/ic "o & includes _m v>ieties :i* are sold "u special trade names4 ,su* *eese is common 9 mo/ m>kets4 ,s(t cream *eese diff]s f /&>d *eese1 s f> z composition is conc]n$1 9 hav+ m wat] & fat & less prote91 wat] usually mak+ up ab\t "o-half ( ! total weight4 ,x diff]s also 9 be+ mu* m p]i%able4 ,^! *eeses commonly sell = #aj or #ae c5ts ea*1 :i* is ab\t #dj to #ej c5ts a p\nd4 ,( late !re h be5 on ! m>ket v>ieties ( su* *eese or ( ,neuf*tel1 made by comb9+ ! *eese ) *opp$ pimi5to4 ,^! br+ a relatively high price 9 m>ket & may be easily prep>$ at home if ?is seems m conv5i5t4 7,see p4 #cd47 ,,neuf*,,tel ,,*eese4 ,?is v popul> v>iety--nam$ f a t[n 9 nor!a/]n ,france--is simil> 9 appe>ance & 9 ! way x is m>ket$ to s(t cream *eese4 ,x is made ei!r f :ole or skim milk curdl$ ) r5net4 ,aft] dra9+ & press+1 x is knead$ ?or\ghly1 =m$ into small rolls or blocks1 & !n rip5$ until special molds develop1 :i* requires ab\t f\r weeks4 ,x is !n wrapp$ 9 t9foil & m>ket$4 ,,p>mesan ,,*eese4 ,?is is a "n giv5 outside ( ,italy to a v h>d *eese :i* 9 t c\ntry is said to be kn[n z ,grana1 a "n giv5 because ( ! granul> appe>ance :i* x has aft] x has be5 brok54 ,x is sometimes sold 9 grat$ =m & br+s a relatively high price1 b is m commonly sold ungrat$4 ,:5 well made x w keep = ye>s & may be easily brok5 & grat$4 ,x is v g5]ally us$ 9 ,europe = s]v+ ) s\ps1 = season+ mac>oni1 & = o!r simil> purposes1 & is q common 9 ,am]ican m>kets4 ,,sap ,,sago4 ,?is is a skim-milk *eese made 9 ,switz]l&1 :i* is suitable = grat+4 ,x conta9s1 = e #d p\nds ( *eese1 #a p\nd ( a clov] 7,melilotus cruleus7 gr[n 9 ,switz]l&4 ,x is gre5i% 9 color & has an unusual flavor4 ,x is n high-pric$4 ,,gorgonzola ,,& ,,roque=t4 ,^! are highly flavor$ *eeses *>act]iz$ by ! pres5ce ( molds ?r\gh _! entire mass4 ,roque=t is made f ! milk ( %eep2 ,gorgonzola1 f c[s' milk4 ,,pott$ ,,or ,,s&wi* ,,*eeses4 ,ord9>y *eese is (t5 mix$ ) butt] or oil 9 ! proportion ( #e p>ts ( *eese to #a ( butt] or oil1 by weight4 ,! mixture is sometimes season$ ) mu/>d or ) curry p[d]4 ,su* *eeses1 unseason$ or season$1 are on ! m>ket 9 great v>iety4 ,pott$ *eese may be easily prep>$ at home if ! h\sekeep] wi%es to take ! tr\ble4 ,,swiss ,,*eese 7,,emm5tal]1 ,,gruy,,re1 ,,etc474 ,?is t]m z us$ 9 ,am]ica is some:at vague4 ,diff]5t names are giv5 to ! v>ieties accord+ to ! di/ricts ( ,switz]l& 9 :i* !y are made1 b !y are all simil> & *>act]iz$ by a mild1 sweeti% flavor & ! pres5ce ( l>ge holes or 8eyes40 ,=eign & dome/ic br&s are to be f\nd 9 mo/ m>kets4 ,!y are suitable = cook+ purposes1 z well z = use )\t be+ cook$1 & are mu* us$ 9 ?is way 9 ,europe & well kn[n & lik$ 9 ! ,unit$ ,/ates4 ,,edam ,,*eese4 ,?is is a *eese made 9 ,holl&4 ,x is mold$ 9 sph]ical =m1 & ! outside is usually dy$ r$4 ,x is usual 9 ?is c\ntry to cut (f a section ( ! top1 :i* s]ves z a lid1 & to scoop out ! inside z ne$$4 ,9 ,holl& x is frequ5tly s]v$ 9 slices1 p>ticul>ly :5 x is fre%4 ,edam *eese is seldom us$ 9 cook]y 9 ,am]ican homes1 ?\gh ?rifty h\sewives1 aft] ! great] "p ( ! *eese has be5 remov$1 (t5 /uff ! holl[ %ell ) cook$ & season$ mac>oni1 rice1 or some?+ simil> & bake4 ,,brie ,,& ,,camemb]t ,,*eese4 ,^! are v s(t r5net *eeses ( =eign orig9 & ( some:at small] nutritive value ?an /&>d *eese1 & ( /rong flavor & odor4 ,!y are n (t5 us$ 9 cook]y1 b are us$ z an accompanim5t to o!r foods4 ,! ,bureau ( ,animal ,indu/ry & ! ,connecticut ,/orrs ,exp]im5t ,/ation 9 coop]ation h exp]im5t$ ) ! mak+ ( ,camemb]t *eese ) m>k$ success1 & h publi%$ a full acc\nt ( ! "w4#f ,,cottage ,,*eese4 ,cottage *eese & o!r s\r milk & cream *eeses1 junket1 ,devon%ire cream1 & a numb] ( o!r *eese-l products are describ$ 9 ! section :i* deals ) homemade *eese4 ,,footnotes3 #e ,u4 ,s4 ,dept4 ,agr41 ,bur4 ,anim4 ,indus4 ,bul4 #adf4 #f ,u4 ,s4 ,dept4 ,agr41 ,bur4 ,anim4 ,indus4 ,buls4 #ga1 #ih1 #aji1 #aae1 #abj1 ,circ4 #ade2 ,conn4 ,/orrs ,/a4 ,buls4 #ce1 #df1 & #eh4 ,,! ,,c>e ,,( ,,*eese ,,9 ,,! ,,home4 ,"o ( ! be/ ways ( keep+ *eese :i* has be5 cut is to wrap x 9 a slightly damp clo? & !n 9 pap]1 & to keep x 9 a cool place4 ,to damp5 ! clo?1 spr9kle x & !n wr+ x4 ,x %\ld seem h>dly damp to ! t\*4 ,p>aff9 pap] may be us$ 9 place ( ! clo?4 ,:5 *eese is put 9 a cov]$ di%1 ! air %\ld nev] be :olly exclud$1 = if ?is is done1 x molds m readily4 ,9 "s m>kets x is possible to buy ! small :ole *eeses m5tion$ on page #f4 ,^! may be satisfactorily kept by cutt+ a slice f ! top1 to s]ve z a cov]1 & remov+ ! *eese z ne$$ ) a knife1 a /rong spoon1 or a *eese scoop4 ,x is possible to buy at ! h>dw>e /ores knobs :i* ins]t$ 9 ! lay] cut f ! top make x easy to h&le4 ,! *eese bel[ ! cov] %\ld be kept wrapp$ 9 a clo?4 ,,*eese ,,z ,a ,,food4 ,*eese is us$ 9 g5]al 9 two ways--9 small quantities *iefly = its flavor & 9 l>ge quantities = its nutritive value z well z = its flavor4 ,"s v>ieties ( *eese are us$ *iefly = ! fir/ purpose1 o!rs *iefly = ! second4 ,^? :i* are us$ *iefly = _! flavor1 _m ( :i* are high pric$1 contribute little to ! food value ( ! diet1 because ( ! small quantity us$ at a "t4 ,!y h an important "p to play1 h[ev]1 9 mak+ ! diet attractive & palatable4 ,! intellig5t h\sekeep] ?9ks ( !m n z necessities1 b z ly+ )9 :at has be5 call$ 8! region ( *oice40 ,hav+ fir/ satisfi$ h]self t h] family is receiv+ suffici5t n\ri%m5t1 %e !n1 accord+ to h] means & ideas ( an attractive diet1 *ooses among ^! foods & o!rs :i* are to be consid]$ luxuries4 ,^? *eeses1 on ! o!r h&1 :i* are suitable to be eat5 9 l>ge quantities & :i* are comp>atively l[ pric$ are important n only f ! po9t ( view ( flavor1 b also f ! po9t ( view ( _! nutritive value4 ,among su* *eeses ! "o :i*1 z not$ above1 is kn[n to ! trade z /&>d factory *eese & to ! h\sewife z ,am]ican *eese /&s out pre-em95tly4 ,!re=e :5 ! ^w 8*eese0 is us$ )\t specification 9 ! foll[+ pages x may be tak5 to ref] to ?is p>ticul> v>iety4 ,,! ,,flavor ,,( ,,*eese4 ,*eese owes its flavor to ! fatty acids & _! comp\nds :i* x conta9s & to ammonia-l bodies =m$ dur+ rip5+ f ! cleavage ( ! case91 to salt add$ to ! curd1 & 9 "s v>ieties1 l ,roque=t1 to bodies elaborat$ by molds :i* develop 9 ! *eese4 ,9 ! highly flavor$ sorts "s ( ! fatty acids ( a v m>k$ odor are pres5t 9 abundance1 z are also ! ammonia-l bodies4 ,inde$1 9 eat+ su* *eese z ,camemb]t a trace ( ammonia flavor may (t5 be pla9ly detect$4 ,! cleavage ( ! nitrog5\s mat]ial ( ! *eese & o!r *anges are br\ght ab\t *iefly by ! action ( enzymes orig9ally pres5t 9 *eese or by microorganisms & are to be reg>d$ z f]m5tative & n z putrefactive *anges4 ,! lik+ = highly flavor$ *eeses ( /rong odor is a matt] ( individual pref]5ce1 b f ! *emi/'s /&po9t !re is no reason = ! /atem5t (t5 made t su* *eeses h und]gone putrefactive decomposition4 ,,composition ,,( ,,*eese ,,& ,,"s ,,o!r ,,foods ,,comp>$4 ,9 ! pres5t /ate ( our k conc]n+ dietetics x seems be/ to give ! h\sekeep] g5]al r ?an absolute rules ) respect to ! k9d & am\nt ( food :i* %\ld be eat5 at any meal or at any giv5 "t by p]sons 9 normal heal? liv+ "u usual conditions4 ,x is n necess>y1 !re=e1 = ! h\sekeep] to "k ! exact composition ( food mat]ials 9 ord] to cat] well = h] family1 a r\gh approximation be+ suffici5t = ! purpose4 ,9 ! case ( *eese %e w be ne> en\gh to ! fact if %e ?9ks ( x z compos$ approximately ( equal p>ts by weight ( proteids1 fats1 & wat]4 ,?is r\gh conception is suffici5t to associate x 9 h] m9d ) ! foods ( high proteid value1 a po9t :i* is important 9 connection ) ! mak+ ( bills ( f>e4 ,x %\ld lead h] to class x also ) ! foods :i* are ri* 9 fat & prev5t h] f comb9+ x unnecess>ily ) o!r fatty foods4 ,9 ord]1 h[ev]1 t ! "q ( ! use ( *eese 9 ! diet may be adequately discuss$1 k ( its composition 9 comp>ison ) o!r foods is desirable1 & !re is an abundance ( data available on ?is subject1 s9ce ! composition ( *eese & o!r foods has (t5 be5 inve/igat$ at ! ,dep>tm5t ( ,agriculture1 9 exp]im5t /ation laboratories1 & 9 _m o!r places :]e nutrition problems are /udi$4 ,an ext5d$ summ>y ( analyses ( *eese ( diff]5t sorts is includ$ 9 an e>li] publication ( ?is dep>tm5t4#g ,data reg>d+ ! composition ( *eese & a few o!r common foods are summ>iz$ 9 ! foll[+ table3 ,av]age composition ( *eese & "s o!r common foods z pur*as$1 & also on ! basis ( edible portion4 ---------------------------------------- ------------------------ ,food mat]ials4 ,refuse4 ,wat]4 ,prote94 ,fat4 ---------------------------------------- ------------------------ ,p] ,p] ,p] ,p] c5t4 c5t4 c5t4 c5t4 ,*eese #cd4b #be4b #cc4g ,beef ( av]age composition z pur*as$ #ah4f #ej4e #ae4b #ae4e ,edible portion #fb4b #ah4h #ah4h ,port]h\se /eak z pur*as$ #ab4g #eb4d #ai4a #ag4i ,edible portion #fj4j #ba4i #bj4d ,lo9 /eak1 broil$1 edible portion #ed4h #bc4e #bj4d ,dri$ beef #ec4g #bf4d #f4i ,eggs z pur*as$ #aa4b #fe4e #ac4a #i4c ,edible portion #gc4g #ac4d #aj4e ,milk #hg4j #c4c #d4j ,bread #ce4c #i4b #a4c ,potatoes z pur*as$ #bj4j #fb4f #a4h 4#a ,edible portion #gh4c #b4b 4#a ,apples z pur*as$ #be4j #fc4f 4#c 4#c ,edible portion #hd4f 4#d 4#e ---------------------------------------- ------------------------ ---------------------------------------- ------------------- ,fuel ,food mat]ials4 ,c>bohydrates4 ,a%4 value p] p\nd4 ---------------------------------------- ------------------- ,p] c5t4 ,p] c5t4 ,calories4 ,*eese #b4d #c4h #a1iej ,beef ( av]age composition z pur*as$ 4#g #ice ,edible portion 4#i #a1ade ,port]h\se /eak z pur*as$ 4#h #a1aaj ,edible portion #a4j #a1bgj ,lo9 /eak1 broil$1 edible portion #a4b #a1cjj ,dri$ beef #h4i #gij ,eggs z pur*as$ 4#i #fce ,edible portion #a4j #gbj ,milk #e4j 4#g #caj ,bread #ec4a #a4a #a1bae ,potatoes z pur*as$ #ad4g 4#h #bie ,edible portion #ah4d #a4j #che ,apples z pur*as$ #aj4h 4#c #aij ,edible portion #ad4b 4#c #bij ---------------------------------------- ------------------- ,x w be se5 f ! above table t *eese has ne>ly twice z mu* prote91 weight = weight1 z beef ( av]age composition z pur*as$ & t its fuel value is m ?an twice z great4 ,x conta9s ov] #be p] c5t m prote9 ?an ! same weight ( port]h\se /eak z pur*as$1 & ne>ly twice z mu* fat4 ,z %[n by ! figures 9 ! above table1 *eese conta9s #c4h p] c5t a%4 ,( ?is a consid]able "p may be salt add$ 9 *eese mak+4 ,l ! milk f :i* x is made1 *eese a% is *>act]iz$ *iefly by ! pres5ce ( calcium 7lime71 magnesium1 phosphorus1 & iron1 ! av]age values z giv5 9 e>li] bullet9s ( ! dep>tm5t#h be+ #a4bd p] c5t calcium oxid1 #j4jdi p] c5t magnesium oxid1 #a4di p] c5t phosphorus p5toxid1 & #j4jjae p] c5t iron4 ,! total am\nt ( ! m9]al matt] ne$$ p] day by ! body is relatively small1 yet m9]al matt] is v important4 ,x is commonly assum$ & is probably true1 t a mix$ diet reasonably v>i$ & reasonably g5]\s w supply all ! a% con/itu5t :i* ! body requires4 ,if = any reason calcium & phosphorus are lack+ 9 ! diet1 ! am\nts may be readily increas$ 7z po9t$ out 9 "o ( ! publications j cit$7 by a free use ( milk & su* milk products z *eese & junket1 )\t decreas+ ! palatability ( ! diet or mat]ially increas+ its co/4 ,,footnotes3 #g ,u4 ,s4 ,dept4 ,agr41 ,bur4 ,anim4 ,indus4 ,bul4 #adf4 #h ,u4 ,s4 ,dept4 ,agr41 ,(fice ,expt4 ,/as4 ,buls4 #ahe & #bbg4 ,,nutritive ,,value ,,& ,,co/ ,,( ,,*eese ,,& ,,"s ,,o!r ,,food ,,mat]ials4 ,s9ce ! m>ket prices ( foods v>y1 x is difficult to comp>e ! am\nts ( n\ri%m5t secur$ = a giv5 sum1 #aj c5ts say1 9 buy+ diff]5t food mat]ials4 ,we may1 h[ev]1 suppose t foods h c]ta9 prices & make ! comp>ison on ?is basis4 ,9 ! foll[+ table ! am\nt ( *eese obta9$ = #aj c5ts :5 *eese co/s #bb c5ts a p\nd is %[n1 toge!r ) ! prote9 & en]gy value ( ?is quantity1 ?is value be+ comp>$ ) simil> values = a numb] ( o!r common foods at c]ta9 assum$ prices p] p\nd4 ,am\nts ( prote9 & en]gy obta9$ = #aj c5ts exp5d$ = *eese & o!r foods at c]ta9 assum$ prices p] p\nd4 ---------------------------------------- --------------------------- #aj c5ts' wor? w #aj c5ts conta9-- ,food ,price4 w ---------------------- mat]ials4 buy-- ,a fuel ,proteid4 value (-- ---------------------------------------- -------------------------- ,ounces4 ,ounces4 ,calories4 ,*eese #bb c5ts p] p\nd #g4c #a4i #hhf ,beef1 av]age #bj c5ts p] p\nd #h4j #a4b #dfg ,port]h\se /eak #be c5ts p] p\nd #f4d #a4c #ddd ,dri$ beef d #f4d #a4f #cae ,eggs #bd c5ts p] doz5 #aj4j #a4c #aih ,milk #i c5ts p] qu>t #ch4c #a4b #gcf ,:eat bread #e c5ts p] p\nd #cb4j #b4i #b1djj ,potatoes #fj c5ts p] bu%el #afj4j #b1iej ,apples #a c5ts p] p\nd #ajf4g #a1bgj ---------------------------------------- -------------------------- ,s9ce *eese is ready to be eat5 :5 x comes f ! m>ket1 x may be m int]e/+ = "s purposes to comp>e its composition ) t ( cook$ beef1 fre$ f bone & f sup]flu\s fat1 su* a piece z w\ld be s]v$ to a p]son at ! table4 ,weight = weight1 *eese has appreciably m prote9 ?an su* cook$ beef1 & #ej p] c5t m fat4 ,s f> z its composition is conc]n$1 !n1 *eese is entitl$ to be consid]$ z directly comp>able ) meat4 ,! possibilities ( us+ *eese & "s o!r food mat]ials 9 ! same way z meat is discuss$ 9 "s detail 9 an e>li] publication ( ?is dep>tm5t4#i ,x is s us$ by ! peasants ( "s p>ts ( ,europe1 & 0 =m]ly s us$ among _m o!r gr\ps ( p4 ,! fact t x is n m commonly s us$ 9 ?is c\ntry is probably due to sev]al causes4 ,"o cause is habit1 :i* makes ! meal seem incomplete unless x includes meat2 ano!r is ! fact t s9ce *eese has a m pron\nc$ flavor ?an meat1 x is n s likely to be g5]ally acceptable z ! *ief food ( a meal4 ,!re is always likely to be at lea/ "o memb] ( ! family :o does n reli% x 9 quantity4 ,ano!r cause is ! fact t x is commonly believ$ to be indige/ible1 & /ill ano!r is ! fact t h\sekeep]s1 ?r\gh lack ( exp]i5ce1 are mu* less skillful 9 ! arrangem5t ( bills ( f>e 9 :i* *eese is ! c5tral food ?an !y are 9 arrang+ bills ( f>e 9 :i* meat is ?us us$4 ,^! la/ two causes w be consid]$ 9 sections :i* foll[4 ,,footnotes3 #i ,u4 ,s4 ,dept4 ,agr41 ,ye>book #aijg1 p4 #cfg4 ,,! ,,dige/ibility ,,( ,,*eese4 ,z 0 /at$ above1 *eese has be5 ?\ght a cause ( dige/ive di/urbances1 b "w rec5tly done by ! ,(fice ( ,exp]im5t ,/ations1 9 coop]ation ) ! ,bureau ( ,animal ,indu/ry1 & briefly summ$ up 9 a rec5t publication t5ds to disprove ?is4#aj ,9 ! l>ge numb] ( exp]im5ts :i* 7 conduct$1 "y m5 9 good heal? 7 f$ on a diet consi/+ ( bread & fruit comb9$ ) ,am]ican factory *eese :i* 0 made ) diff]5t am\nts ( r5net & 9 diff]5t /ages ( rip5+4 ,! results %[$ t ov] #ij p] c5t ( ! nitrog5\s mat]ial ( ! *eese 0 dige/$--t is1 reta9$ 9 ! body--& ne>ly #ij p] c5t ( ! en]gy x suppli$ 0 available4 ,9 o!r words1 *eese comp>es favorably ) o!r foods 9 ?or\ghness ( dige/ion--t is1 9 ! p]c5tage f9ally dige/$4 ,fur!rmore1 x did n cause con/ipation or o!r physiological di/urbances4 ,! above /atem5t ref]s to full-cream *eese4 ,exp]im5ts made at ! same "t gave practically ! same values = ! dige/ibility ( skim-milk *eese1 ( ,swiss *eese1 ( ,roque=t & ,camemb]t *eese1 & ( cottage *eese4 ,artificial dige/ion exp]im5ts made at ! ,m9nesota ,agricultural ,exp]im5t ,/ation#aa indicate t *eese prote9 is dige/$ by ! f]m5ts ( ! inte/9es r ?an by ^? ( ! /oma*1 & ?is is sugge/$ z a reason = its reputation z a 8he>ty0 food1 ! belief be+ t "s foods :i* rema9 9 ! /oma* long] ?an ! av]age "t1 or are n dige/$ by ! /oma*1 are 8he>ty40 ,*eese prote9 7case97 is intimately associat$ ) fat1 & !re is exp]im5tal evid5ce to %[ t ?is condition has an effect ^u ! progress ( dige/ion 9 ! /oma*4 ,! burn+ s5sation or simil> s5sations sometimes exp]i5c$ aft] eat+ c]ta9 sorts ( *eese has be5 attribut$ to ! pres5ce ( small am\nts ( free fatty acids4#ab ,x is commonly said t *eese is difficult to dige/1 ! idea be+ t ! body exp5ds m labor 9 assimilat+ x ?an is requir$ = o!r comp>able foods4 ,exp]im5ts rec5tly c>ri$ on by ! ,(fice ( ,exp]im5t ,/ations 9 :i* ! respiration calorimet] 0 us$ to /udy ! en]gy exp5diture dur+ ! p]iod ( active dige/ion1 d n indicate t *eese diff]s mat]ially 9 ease ( dige/ion f a comp>able am\nt ( meat4#ac ,uncook$ full-cream *eese 0 us$ 9 ^! exp]im5ts4 ,ano!r s]ies rec5tly begun by ! ,(fice ( ,exp]im5t ,/ations ) cook$ *eese1 ?\gh n yet suffici5tly advanc$ to be conclusive1 indicates t *eese ?us eat5 does n diff] mat]ially f raw *eese 9 ?is respect4 ,9 connection ) ! use ( cook$ *eese 9 ! diet1 "o fact %\ld always be kept 9 m9d4 ,?is is t1 9 common ) all o!r fatty foods1 *eese :i* has be5 ov]heat$ 9 cook+ is likely to conta9 burn$--t is1 decompos$--fats4 ,di/urbances f ?is cause1 h[ev]1 %\ld be laid to poor cook+ & n to ! composition ( ?is special food4 ,! use ( potassium bic>bonate has (t5 be5 recomm5d$ = increas+ ! dige/ibility ( *eese1 ! am\nt sugge/$ be+ a level teaspoonful to a p\nd ( *eese4 ,t ! bic>bonate r5d]s ! *eese soluble 9 any appreciable degree1 z has be5 claim$1 is n app>5t f a numb] ( exp]im5ts :i* h be5 made4 ,x does1 h[ev]1 neutralize "s ( ! free fatty acids ( ! *eese1 ?us de/roy+ "s ( ! *>act]i/ic flavor4 ,to "s p ?is may be an advantage1 b to o!rs x w\ld be c\nt$ a disadvantage4 ,,footnotes3 #aj ,u4 ,s4 ,dept4 ,agr41 ,bur4 ,anim4 ,indus4 ,circ4 #aff4 #aa ,m9nesota ,/a4 ,bul4 #gd4 #ab ,hut*ison's 8,food & ! ,pr9ciples ( ,dietetics10 ,london1 #aija1 p4 #ade4 #ac ,u4 ,s4 ,dept4 ,agr41 ,an4 ,rpt4 ,sec4 #aiaj1 p4 #adi2 ,rpt4 ,(fice ,expt4 ,/as4 #aiaj1 p4 #ce2 ,ye>book #aiaj1 p4 #cei4 ,,! ,,use ,,( ,,*eese ,,9 ,,! ,,diet4 ,x has be5 ! purpose1 9 prep>+ ?is discussion ( *eese1 to consid] ways 9 :i* mild-flavor$ sorts may s]ve z /aple articles ( diet1 r ?an ! use ( highly flavor$ v>ieties z appetiz]s & z accompanim5ts ( o!r foods4 ,! use ( highly flavor$ *eese z a condim5t is cu/om>y & may pr(itably be ext5d$1 s9ce x (f]s a simple way ( add+ to ! attractiv5ess ( ! diet4 ,! v>iety ( ! *eese select$ is a matt] ( *oice1 "s p]sons pref]r+ su* k9ds z well-rip5$ ,am]ican full-cream *eese or ! pott$ *eeses1 & o!rs su* sorts z ,roque=t1 ,camemb]t1 & o!r v>ieties4 ,f ! physiologi/'s /&po9t1 *eese us$ 9 ?is way = its flavor %\ld really =m a "p ( a well-balanc$ meal r ?an be add$ to a meal :i* already supplies an abundance ( nutritive mat]ial4 ,9 o!r words1 condim5tal *eeses may bett] accompany a mod]ate ?an a v g5]\s m5u4 ,9 consid]+ ! use ( *eese 9 quantity z an integral "p ( ! diet !re are _m possibilities f simple comb9ations l bread & *eese to elaborate di%es 9 :i* *eese is us$ z a flavor & z a pr9cipal con/itu5t4 ,z has be5 po9t$ out1 *eese1 be+ ri* 9 bo? prote9 & fat1 w\ld logically replace su* foods z meat1 fi%1 & eggs :5 tak5 9 quantity1 r ?an c]eal foods *>act]iz$ by a l>ge am\nt ( />*1 or succul5t foods1 su* z vegetables & fruits4 ,9 plann+ m5us ( :i* *eese =ms a l>ge "p ! h\sekeep] %\ld be> ^! facts 9 m9d4 ,,bill-,,(-,,f>e ,,mak+ ,,) ,,*eese ,,z ,,! ,,c5tral ,,food4 ,s9ce meat has s g5]ally be5 ! *ief prote9 food ( a meal1 & ! k9d select$ usually has det]m9$ ! *oice ( vegetables & condim5ts1 x is n /range t v _m h\sekeep]s %\ld be inexp]i5c$ & consequ5tly unskillful 9 plann+ meals 9 :i* *eese is sub/itut$ = meat :5 = any reason !y may desire to make su* a *ange4 ,9 seek+ skill !y might take a sugge/ion f ! exp]im5ts to :i* ref]5ce has be5 made1 & also f a case inve/igat$ & report$ by ! ,(fice ( ,exp]im5t ,/ations1 ( a man :o liv$ = mon?s ^u a diet ( bread1 fruit1 & *eese1 & :o rema9$ 9 good heal? & active1 & did n we>y ( ! monotony ( ! diet4 ,! fir/ two articles ( ! diet m5tion$1 namely1 ! bread & ! *eese1 c\ld h be5 tak5 9 su* am\nts z to con/itute :at is usually consid]$ a balanc$ ration1 i4e41 9 su* am\nts z to supply ! "r quantity ( muscle-=m+ foods 9 comp>ison ) ! en]gy value4 ,! bread & *eese tak5 ) ! fruit1 h[ev]1 make a ration :i* is well balanc$ n only 9 ! old] & m widely accept$ s5se1 b also 9 ! m mod]n s5se t x makes an attractive & palatable comb9ation ( foods1 z well z a balanc$ ration1 & ?us favors dige/ion4 ,! wat]y & refre%+ fruits or succul5t vegetables ) _! l>ge supply ( cellulose are a pleasant contra/ to ! conc5trat$ & fatty *eese4 ,h\sekeep]s w\ld probably f9d t if 9 plann+ m5us ( :i* a *eese di% is ! *ief feature !y 7 to take pa9s to supply also crisp1 wat]y vegetables1 wat] cress1 cel]y1 lettuce s]v$ ) a dress+ or ) salt alone1 or simple fruit salads1 & w\ld give pref]5ce to refre%+ fruits1 ei!r fre% or cook$1 r ?an to :at are kn[n z heavy dess]ts1 !y w\ld 9 g5]al be m successful 9 pleas+ ^? :o are s]v$4 ,!re is ano!r po9t also to be consid]$ 9 comb9+ *eese ) o!r foods4 ,:e!r x is raw or cook$ x is likely to be some:at s(t1 & s seems to call = ! h>d] k9ds ( bread--cru/y rolls or biscuit1 zweiback1 toa/1 pull$ bread1 rye bread1 ! h>d] br[n breads1 or crack]s1 & "s ( ! num]\s crisp ready-to-eat c]eal breakfa/ foods4 ,brittle cookies1 too1 seem m suitable ?an ri* s(t cakes or pudd+s = ! dess]t 9 su* meals4 ,a few bills ( f>e are giv5 bel[ :i* exp]i5ce has %[n to repres5t comb9ations ( di%es :i* are palatable & :i*1 if eat5 9 usual am\nts1 w supply prote9 & en]gy 9 proportions :i* accord ) usual diet>y /&>ds4 ,m5us su* z ^! are m commonly s]v$ at lun* or at supp]1 b !y might equally well be s]v$ = d9n]1 ! selection ( di%es = any meal be+ ( c\rse *iefly a matt] ( cu/om & conv5i5ce = ^? :o h any range ( *oice4 ,sugge/$ bills ( f>e 9 :i* *eese di%es are ! *ief s\rce ( prote9 & fat4 ,,m5u ,,no4 #a4 ,mac>oni & *eese 7p4 #bf or p4 #bg74 ,rais9 bread or date bread4 ,orange & wat]-cress salad4 ,bak$ apples4 ,sug> cookies4 ,cocoa4 ,,m5u ,,no4 #b4 ,*eese fondue 7p4 #bd or p4 #be74 ,toa/1 zwieback1 or ?9 & crisp bak+-p[d] biscuit4 ,cel]y4 ,potatoes1 bak$1 boil$1 or fri$ 9 deep fat4 ,peas1 or "s o!r fre% vegetables4 ,c(fee4 ,fruit salad ) crisp cookies or m]+ues4 ,,m5u ,,no4 #c4 ,cle> s\p4 ,bak$ eggs ) *eese 7p4 #bi7 or ,bo/on roa/ 7p4 #bh74 ,bak$ potatoes4 ,lettuce salad4 ,a sweet jelly1 crab apple or qu9ce = example1 or a pres]ve4 ,rye bread4 ,orange or banana %ortcake4 ,tea4 ,^! bills ( f>e %\ld be tak5 z sugge/ive m]ely & n z a solution ( ! problem4 ,9 fact1 ! :ole art ( mak+ bills ( f>e ne$s develop+4 ,!re is abundant evid5ce t ov]eat+1 :]e x exi/s1 is frequ5tly due to ! fact t meals are n skillfully plann$4 ,p (t5 cont9ue eat+ aft] !y h tak5 en\gh 9 total bulk because !y h n _h all !y want ( "s p>ticul> k9d ( food4 ,! meal has conta9$ too l>ge a p]c5tage ( proteid or too mu* />*2 has be5 too moi/ or too dry2 too highly flavor$ or n suffici5tly flavor$4 ,bill-(-f>e mak+ calls n only = k ( food values b also = skill 9 comb9+ flavors & textures4 ,9 ?is discussion ( m5u mak+1 & ( ! use ( *eese z an integral "p ( ! diet1 ! aim has be5 to sugge/ ways ( us+ *eese to add to ! palatability ( meals made up ( usual di%es1 & to sugge/ di%es conta9+ *eese :i* c\ld s]ve z sub/itutes = meat di%es :5 s desir$1 & also = di%es ( _m sorts to be us$ z ta/e sugge/s & 9 :i* ! nutritive value z well z ! flavor is increas$ by ! addition ( *eese4 ,if *eese is us$ & 9 quantity1 x is obvi\s t "s o!r proteid & fat foods %\ld be dim9i%$1 9 ord] t ! meal or day's m5u may n be unduly he>ty4 ,= ! conv5i5ce ( ! h\sekeep]1 a numb] ( recipes = *eese di%es are giv5 9 lat] pages1 ^! be+ prec$$ by directions = mak+ cottage *eese & o!r simil> *eeses :i* are usually made 9 ! home4 ,,homemade ,,*eese4 ,ev5 z late z a g5]ation or two ago *eese ( diff]5t k9ds 0 made at home = family use1 z s\r-milk or cottage *eese /ill is1 & *eese mak+ 0 v g5]ally a f>m indu/ry1 *eese1 l butt]1 be+ sold by ! f>m] :o made x4 ,cottage *eese is v commonly homemade4 ,mo/ types ( *eese1 h[ev]1 are n[ z a rule made on a l>ge scale 9 factories :]e advantage may be tak5 ( labor-sav+ devices4 ,! g5]al topic ( f>m *eese mak+ has be5 consid]$ 9 an e>li] bullet9 ( ?is s]ies1#ad prep>$ by ! ,dairy ,division ( ! ,bureau ( ,animal ,indu/ry4 ,curds & ,:ey4 ,*eese curds & :ey1 an old-fa%ion$ di%1 :i* is (t5 spok5 ( 9 acc\nts ( life 9 e>li] times1 sometimes ref]s to s\r-milk curd & sometimes to curd sep>at$ ) r5net4 ,?is di% :5 made ) r5net is mu* l junket & ?\gh f> less common to-day ?an 0 once ! case is :olesome & palatable4 ,cottage ,*eese4 ,?is *eese is v commonly prep>$ 9 ! home1 & ! process ( mak+ x is v simple4 ,x consi/s m]ely ( curdl+ ! milk1 sep>at+ ! curd f ! :ey1 season+1 & press+ x4 ,! curd is =m$ by ! s\r+ ( ! milk1 & ! process is ha/5$ if ! milk is kept w>m1 ! be/ temp]ature be+ ab\t blood heat1 #if ,f4 ,a temp]ature mu* above ?is %\ld be avoid$1 z ! curd is likely to become h>d & t\gh if mu* heat$4 ,! dang] is usually n t ! :ole w be ov]heat$ b t ! portion ne>e/ ! fire w be4 ,9 ! old-fa%ion$ kit*5 !re 0 usually a place :]e ! milk c\ld /& till x 0 uni=mly w>m ?r\gh\t4 ,) our pres5t cook+ arrangem5ts x is (t5 desirable to ha/5 ! process4 ,?is may be done by sett+ ! milk into a pan ( w>m wat] or by p\r+ hot wat] directly into ! milk itself4 ,! effect ( ! latt] me?od is to remove mu* m ( ! acid ?an :5 ! :ey is left undilut$4 ,"s consid] ?is a great advantage4 ,if1 = any reason1 ! curd is ov]heat$1 x %\ld be put ?r\gh a meat *opp]4 ,?is w insure cottage *eese ( excell5t texture4 ,if ! milk is ?or\ghly *ill$ be=e ! :ey is dra9$ (f x reta9s m ( ! fat ?an if ?is is done :5 w>m4 ,"u no circum/ances1 h[ev]1 is mu* ( ! fat reta9$ 9 cottage *eese4 ,x is !re=e m economical to make x out ( skim milk & to add ! fat to ! curd 9 ! =m ( butt] or cream4 ,*opp$ p>sley1 c>away se$s1 *opp$ olives1 & pimi5to may all be us$ = flavor+ if su* flavor$ *eese is pref]r$ to pla9 cottage *eese4 ,cottage *eese#ae is mo/ commonly consum$ imm$iately1 b if made 9 quantity = comm]cial purposes1 x may be pack$ 9 tubs & plac$ 9 cold /orage4 ,sometimes x is =m$ into rolls or blocks & wrapp$ 9 t9foil :5 m>ket$4 ,su* *eese is us$ )\t rip5+4 ,?\gh cottage *eese is usually made by all[+ ! milk to s\r naturally1 x is sometimes m conv5i5t to curdle ! milk by add+ r5net1 & "s h\sekeep]s h a pref]5ce = cottage *eese ?us made1 s9ce ! flavor is mild] & ! acid ta/e :i* x possesses :5 made f s\r milk is lack+4 ,s\r-,cream ,*eese4 ,:5 cream is to be made into *eese simil> to cottage *eese1 x %\ld be dra9$ )\t hav+ previ\sly be5 heat$4 ,! dra9age is facilitat$ by moi/5+ ! clo? 9 salt wat] be=e ! cream is p\r$ 94 ,! curd is =m$ ei!r by s\r+ or by ! addition ( r5net4 ,uncook$ ,curd1 or ,fr5* ,cottage ,*eese4 ,! ,fr5* make *eese f s\r milk )\t heat+ x4 ,!y p\r ! milk into e>!n molds :i* h holes 9 ! bottom4 ,a v f9e sieve may be us$ in/ead ( ! molds4 ,! :ey drips out & ! curd assumes a cu/>d-l consi/5cy & takes ! %ape ( ! mold4 ,:5 suffici5tly /iff1 ! *eese is *ill$1 & is eat5 ) sweet cream & sug>4 ,x is a /aple dess]t 9 _m ,fr5* families1 especially 9 hot wea!r1 & is delici\s s]v$ ) acid fruit1 su* z currants1 or ) /rawb]ries4 ,junket4 ,if cottage *eese is made f sweet milk & r5net & s]v$ )\t break+ & sep>at+ ! curd & :ey1 ! di% is call$ junket4 ,x is cu/om>y to season x a little1 z ) grat$ nutmeg or ) c9namon & sug>4 ,butt]milk ,*eese4 ,at ! ,wiscons9 ,exp]im5t ,/ation#af a me?od has be5 devis$ = mak+ a s(t moi/ *eese out ( butt]milk4 ,:5 made on a l>ge scale1 z x might be 9 cream]ies1 !re are v>i\s precautions to be tak5 :i* are po9t$ out 9 ! publication cit$4 ,9 mak+ x 9 small quantities1 ^! precautions are unnecess>y1 & ! me?od is ev5 simpl] ?an t ( mak+ cottage *eese1 because ! quality does n dep5d s mu* on ! temp]ature4 ,to make ! butt]milk *eese1 heat butt]milk gradually to ab\t #acj or #adj ,f4 ,all[ x to cool & /ra9 x4 ,z ! curd w settle to ! bottom1 mo/ ( ! :ey may be p\r$ (f be=e ! dra9+ is begun4 ,?is *eese is1 ( c\rse1 almo/ :olly )\t fat & yet1 probably because ! p>ticles ( curd are v f9ely divid$1 x has a smoo? consi/5cy1 :i* sugge/s ! pres5ce ( fat4 ,x may be s]v$ season$ ) salt only or x may be mix$ ) butt] or cream & season+s4 ,x is suitable = comb9+ ) olives & pimi5tos1 z recomm5d$ on page #cd1 or = any use to :i* ! ord9>y cream *eeses are put4 ,butt]milk ,cream4 ,?is product also 0 devis$ by ! ,wiscons9 ,exp]im5t ,/ation4#ag ,by controll+ ! temp]ature 9 heat+ ! butt]milk & n all[+ x to g above #ajj ,f41 a comp\nd is made :i* aft] dra9+ has ! consi/5cy ( a v ?ick cream4 ,x is claim$ by ! /ation inve/igators t ?is 8cream0 is suitable = eat+ on bread 9 place ( butt]4 ,! recipes on pages #cd & #ce sugge/ ways ( mak+ a salad dress+ out ( butt]milk cream4 ,devon%ire ,cream4 ,devon%ire cream some:at resembles sweet cream 9 flavor & consi/5cy4 ,x is v mu* lik$ 9 ,engl&1 :]e x is commonly eat5 ) fre% or pres]v$ fruit1 b is n s well kn[n 9 ,am]ica4 ,to make ,devon%ire cream1 all[ a pan ( :ole milk to /& = #bd h\rs 9 a cool place or = #ab h\rs 9 a w>m] place4 ,place ! pan on ! cool] "p ( ! /ove & heat until ! milk is v hot1 b n to ! boil+ po9t4 ,if heat$ too mu* a ?ick sk9 w =m on ! surface4 ,! m sl[ly ! milk is heat$ ! bett]4 ,hav+ be5 heat$1 ! milk %\ld be kept 9 a cool place = #bd h\rs & !n skimm$4 ,! ?ick cream obta9$ has a *>act]i/ic flavor & texture4 ,,footnotes3 #ad ,u4 ,s4 ,dept4 ,agr41 ,f>m]'s ,bul4 #aff4 #ae ,nor? ,c>ol9a ,/a4 ,bul4 #baj4 #af ,wiscons9 ,/a4 ,bul4 #aie4 #ag ,loc4 cit4 ,,*eese ,,di%es ,,& ,,_! ,,prep>ation4 ,! li/ ( *eese di%es 9 ! cul9>y lit]ature ( ?is & o!r c\ntries is a long "o1 b mo/ ( !m are v>iations ( a comp>atively small numb] ( g5]al types4 ,^? :i* h be5 select$ & /udi$ exp]im5tally repres5t ! pr9cipal types & 9 _m cases h be5 adapt$ to ,am]ican me?ods ( prep>ations & ta/es4 ,9 "s in/ances1 ?is has result$ 9 new & p]haps m rational comb9ations ?an ^? :i* s]v$ z models4 ,= conv5i5ce1 ! *eese di%es includ$ 9 ?is bullet9 h be5 gr\p$ "u ! foll[+ heads3 7#a7 ,*eese di%es :i* may s]ve z meat sub/itutes4 7#b7 ,*eese s\ps & vegetables cook$ ) *eese4 7#c7 ,*eese salads1 s&wi*es1 & simil> di%es4 7#d7 ,*eese pa/ry1 *eese sweets1 & simil> di%es4 ,v>iety may be obta9$ 9 ! recipes by v>y+ ! flavor+s4 ,among ! be/ flavor+s = *eese di%es are onion1 *ives1 & ! ord9>y gre5 sweet pepp]4 ,s9ce ! *eese ne$s v little cook+1 h[ev]1 & onion or ! pepp] ne$s a great deal1 !y %\ld always be previ\sly cook$1 ei!r by /ew+ 9 a v little wat]1 or by cook+ 9 butt]4 ,! se$s ( ! pepp]1 ( c\rse1 %\ld be remov$ be=e cook+4 ,:]e *opp$ cel]y is us$1 z x may be 9 mo/ ( ^! di%es1 x1 too1 %\ld be cook$ be=eh& until t5d]4 ,o!r good flavors are mu/>d1 curry p[d]1 onion juice1 *opp$ olives1 pimi5to1 &1 accord+ to ,european recipes1 nutmeg or mace4 ,9 prep>+ ! *eese x (t5 has be5 f\nd conv5i5t to use a v co>se grat] hav+ slits in/ead ( ! usual r\nd$ holes4 ,su* a grat]1 9 spite ( its "n1 %aves ! *eese in/ead ( grat+ x4 ,:5 ! *eese is s(t ?is is an advantage1 s9ce ! grat] does n become clogg$4 ,,*eese ,,di%es ,,:i* ,,may ,,be ,,us$ ,,9 ,,! ,,same ,,way ,,z ,,meat4 ,meat is :olesome & reli%$ by mo/ p]sons1 yet x is n ess5tial to a well-balanc$ meal & !re are _m h\sekeep]s :o = "o reason or ano!r are int]e/$ 9 less5+ ! am\nt ( meat :i* !y provide or to sub/itute "s o!r foods = x4 ,! problem ) ! av]age family is und\bt$ly m (t5 ! occasional sub/itution ( o!r palatable di%es = ! sake ( v>iety1 = reasons ( economy1 or = "s o!r reason ?an ! g5]al replacem5t ( meat di%es by o!r ?+s4 ,foods :i* are to be s]v$ 9 place ( meat %\ld be ri* 9 prote9 & fat & %\ld also be savory4 ,*eese naturally sugge/s itself z a sub/itute = meat1 s9ce x is ri* 9 ! same k9ds ( nutri5ts :i* meat supplies1 is a /aple food ) :i* ev]yone is famili>1 & is "o :i* c be us$ 9 a great v>iety ( ways4 ,9 sub/itut+ *eese = meat1 especial pa9s %\ld be tak5 to s]ve di%es :i* are reli%$ by ! memb]s ( ! family4 ,a numb] ( recipes = di%es :i* conta9 *eese are giv5 bel[4 ,!y are prec$$ by sev]al recipes = *eese sauces :i*1 z w appe>1 are call$ = 9 ! prep>ation ( "s ( ! m sub/antial di%es4 ,*eese ,sauce ,no4 #a4 #a cupful ( milk4 #b tablespoonfuls ( fl\r4 #a ounce ( *eese 7 cupful ( grat$ *eese74 ,salt & pepp]4 ,?ick5 ! milk ) ! fl\r & j be=e s]v+ add ! *eese1 /irr+ until x is melt$4 ,?is sauce is suitable to use 9 prep>+ cream$ eggs1 or to p\r ov] toa/1 mak+ a di% correspond+ to ord9>y milk toa/1 except = ! pres5ce ( *eese4 ,x may be season$ ) a little curry p[d] & p\r$ ov] h>d-boil$ eggs4 ,*eese ,sauce ,no4 #b4 ,same z *eese sauce ,no4 #a1 except t ! *eese is increas$ f #a to #b ounces4 ,?is sauce is suitable = us+ ) mac>oni or rice1 or = bak+ ) crack]s soak$ 9 milk4 7,see p4 #bg47 ,*eese ,sauce ,no4 #c4 ,same z *eese sauce ,no4 #a1 except t two cupfuls ( grat$ *eese or #h ounces are us$4 ,?is may be us$ ^u toa/ z a sub/itute = ,wel% rabbit4 ,*eese ,sauce ,no4 #d4 ,same z *eese sauce ,no4 #b1 save t #b tablespoonfuls ( melt$ butt] are mix$ ) ! fl\r be=e ! latt] is put into ! milk4 ,?is sauce is !re=e v ri* 9 fat & has only a mild flavor ( *eese4 ,among ! recipes = di%es :i* may be us$ l meat1 ! fir/ #cj are su* t1 eat5 9 usual quantities1 !y w provide mu* ! same k9d & am\nt ( nutritive mat]ial z ! ord9>y s]v+s ( meat di%es us$ at d9n]4 ,9 sev]al cases !re is a resemblance 9 appe>ance & flavor to common meat di%es1 :i* w\ld d\btless be a po9t 9 _! favor ) _m families4 ,:ile1 *iefly ow+ to cu/om1 x may n accord ) ! ta/e ( ! family to s]ve *eese di%es at d9n] 9 place ( meat1 x is mu* m 9 accord ) usual diet>y habits 9 ,am]ican homes to s]ve su* di%es at lea/ occasionally = lun*1 = supp]1 or = breakfa/2 t is1 = a less =mal meal ?an d9n]4 ,! la/ gr\p ( recipes 9 ?is section1 beg9n+ ) 8breakfa/ c]eals ) *eese10 supply r small] proportions ( nutritive mat]ials ?an ^? 9 ! fir/ gr\p & s may be m suitable = use at ! less he>ty meals4 ,!re is no h>d & fa/ l9e to be drawn betwe5 ! two gr\ps1 h[ev]1 & _m ( ! recipes may be us$ int]*angeably4 ,9 ! recipes call+ = l>ge am\nts ( *eese ! food value is giv51 n 9 figures1 b 9 comp>ison ) beef ( av]age composition & av]age p]c5tage ( wa/e4 ,?is comp>ison is necess>ily r\gh ow+ to ! v>y+ composition ( ! foods & ! v>y+ weights ( su* +r$i5ts z a cupful ( grat$ *eese or bread crumbs4 ,9 mak+ ! comp>isons1 beef ( av]age composition has be5 consid]$ to h #ae4b p] c5t ( prote91 & a fuel value ( #ice calories p] p\nd2 ord9>y ,am]ican *eese has be5 consid]$ to h #bf p] c5t ( prote9 & a fuel value ( #a1ife calories p] p\nd4 ,aft] _m weigh+s1 #d ounces 0 decid$ to be ! av]age weight ( a cupful ( *eese & #b ounces ! av]age weight ( a cupful ( bread crumbs4 ,^! weights h be5 tak51 !re=e1 9 calculat+ ! food value ( di%es4 ,:5 *eese is v s(t1 h[ev]1 x may be press$ into a cup & measur$ l butt]4 ,"u ^! circum/ances1 ! weight ( a cupful ( *eese may be consid]$ "o-half a p\nd4 ,! price ( *eese is tak5 z #bb c5ts a p\nd1 ( butt] #be c5ts a p\nd1 ( eggs #be c5ts a doz51 9 ?is & all simil> calculations 9 ?is bullet94 ,prices v>y ) "t1 place1 & season4 ,^? m5tion$ above are su* z 7 paid = mat]ials at ! "t ! exp]im5ts "h summ>iz$ 7 made & are n extreme values 9 ei!r direction4 ,l all su* e/imates1 ! calculations are only relative1 & ! h\sekeep] :o wi%es to e/imate ! comp>ative co/ ( ! *eese di%es & o!r foods c readily d s by tak+ into acc\nt ! am\nt ( mat]ials us$ & ! prices paid = +r$i5ts at any p>ticul> "t4 ,*eese ,fondue ,no4 #a4 #a cupfuls ( s(t1 /ale bread crumbs4 #f ounces ( *eese 7#a cupfuls ( grat$ *eese or #a cupfuls ( *eese grat$ f9e or cut into small pieces47 #d eggs4 #a cupful ( hot wat]4 teaspoonful ( salt4 ,mix ! wat]1 bread crumbs1 salt1 & *eese2 add ! yolks ?or\ghly beat52 into ?is mixture cut & fold ! :ites ( eggs beat5 until /iff4 ,p\r into a butt]$ bak+ di% & cook #cj m9utes 9 a mod]ate ov54 ,s]ve at once4 ,! food value ( ?is di%1 made ) ! above quantities1 is almo/ exactly ! same z t ( a p\nd ( beef ( av]age composition & a p\nd ( potatoes comb9$4 ,x conta9s ab\t #hj grams ( proteids & has a fuel value ( ab\t #a1cjj calories4 ,e/imat$ co/1 #ah c5ts1 calculat$ z expla9$ on p4 #bc4 ,*eese ,fondue ,no4 #b4 #a cupfuls ( hot milk4 #a cupfuls ( s(t1 /ale bread crumbs4 #a tablespoonful ( butt]4 #d eggs4 ( a p\nd ( *eese 7#a cupfuls ( grat$ *eese or #a cupful ( *eese cut into small pieces74 teaspoonful ( salt4 ,prep>e z 9 previ\s recipe4 ,! prote9 value ( ?is di% is equal to t ( #a p\nds ( potato & beef1 ! fuel value1 h[ev]1 be+ mu* 9 excess ( ^!4 ,calculat$ co/ 7see p4 #bc71 #bb c5ts4 ,9 mak+ ei!r ( ^! fondues1 rice or o!r c]eals may be sub/itut$ = bread crumbs4 ,"o-f\r? cupful ( rice measur$ be=e cook+1 or "o cupful ( cook$ rice or o!r c]eals1 %\ld be us$4 ,a comp>ison ( ! recipes = ! two fondues may indicate ! g5]al pr9ciple on :i* ! recipes 9 ?is bullet9 h be5 work$ out4 ,! second recipe is "o commonly f\nd 9 cookbooks4 ,9 ! fir/ "o1 ! butt] has be5 omitt$ & wat] sub/itut$ = milk & ! am\nt ( *eese is slightly increas$4 ,?is makes a some:at *eap] di% & "o :i* is less ri* because its p]c5tage ( fat is n s great4 ,= ?is reason x is easi] to adju/ to ! ord9>y bill ( f>e4 ,a di% 9 :i* !re is comb9$ *eese ) its l>ge p]c5tage ( fat1 butt] ) its #he p] c5t ( fat1 & eggs ) _! #aj p] c5t ( fat1 is too ri* to admit ( be+ comb9$ rationally ) o!r fatty di%es4 ,x !re=e limits ! numb] ( di%es t may be s]v$ ) x1 mak+ milk s\p1 = example1 or di%es conta9+ :ite sauce or ^? conta9+ mu* butt] or oil seem out ( place4 ,! omission ( butt] f ! ord9>y recipes & ! sub/itution ( wat] or skimm$ milk = :ole milk may p]haps be ! means ( mak+ *eese di%es m :olesome & m g5]ally acceptable4 ,ano!r advantage ( omitt+ butt] f *eese di%es & ( sub/itut+ wat] or skimm$ milk = :ole milk is t x makes x possible to increase ! am\nt ( *eese )\t mak+ ! di% too ri*4 ,?is is ( advantage to ^? :o l ! flavor ( *eese1 & also1 because x t5ds to increase ! tissue-=m+ value ( ! di%1 p>ticul>ly if skimm$ milk is us$ r ?an wat]4 ,boil$ ,fondue4 #a cupfuls ( bread crumbs4 #a cupfuls ( milk4 #a cupfuls ( *eese cut into small pieces4 #a egg4 #b tablespoonfuls ( butt]4 #f ounces ( crack]s4 ,soak ! bread 9 ! milk4 ,melt ! butt] & add ! *eese4 ,:5 ! *eese has melt$ add ! soak$ crumbs1 ! eggs slightly beat51 & ! season+4 ,cook a %ort "t & s]ve on toa/$ crack]s4 ,s9ce x consi/s ( ess5tially ! same +r$i5ts1 ! food value ( ?is di% is obvi\sly mu* ! same z t ( fondue made 9 o!r ways4 ,rice ,fondue4 #a cupful ( boil$ rice4 #b tablespoonfuls ( milk4 #d eggs4 #a cupful ( grat$ *eese4 teaspoonful ( salt4 #a teaspoonful ( "s comm]cial meat sauce1 or simil> flavor+4 ,heat ! rice 9 ! milk1 add ! o!r +r$i5ts1 & cook sl[ly until ! *eese is melt$4 ,s]ve on crack]s or toa/4 ,! food value is n f> f t ( a p\nd ( beef ( av]age composition1 & ! calculat$ co/ 7see p4 #bc7 is #ae c5ts4 ,corn & ,*eese ,s\ffl4 #a tablespoonful ( butt]4 #a tablespoonful ( *opp$ gre5 pepp]4 cupful ( fl\r4 #b cupfuls ( milk4 #a cupful ( *opp$ corn4 #a cupful ( grat$ *eese4 #c eggs4 teaspoonful ( salt4 ,melt ! butt] & cook ! pepp] ?or\ghly 9 x4 ,make a sauce out ( ! fl\r1 milk1 & *eese 7see p4 #bc72 add ! corn1 *eese1 yolks1 & season+2 cut & fold 9 ! :ites beat5 /iffly2 turn into a butt]$ bak+ di% & bake 9 a mod]ate ov5 #cj m9utes4 ,made ) skimm$ milk & )\t butt]1 ?is di% has a food value slightly 9 excess ( a p\nd ( beef & a p\nd ( potatoes4 ,calculat$ co/ 7see p4 #bc71 ab\t #bj c5ts4 ,wel% ,rabbit4 #a tablespoonful ( butt]4 #a teaspoonful ( corn/>*4 cupful ( milk4 p\nd ( *eese1 cut into small pieces4 teaspoonful ea* ( salt & mu/>d4 ,a speck ( cay5ne pepp]4 ,cook ! corn/>* 9 ! butt]2 !n add ! milk gradually & cook two m9utes2 add ! *eese & /ir until x is melt$4 ,season & s]ve on crack]s or bread toa/$ on "o side1 ! rabbit be+ p\r$ ov] ! untoa/$ side4 ,food value is t ( ab\t ?ree-f\r?s ( a p\nd ( beef4 ,calculat$ co/ 7see p4 #bc71 #ac c5ts4 ,tomato ,rabbit4 #b tablespoonfuls ( butt]4 #b tablespoonfuls ( fl\r4 cupful ( milk4 cupful ( /ew$ & /ra9$ tomatoes4 teaspoonful ( soda4 #a p\nd ( *eese4 #b eggs1 slightly beat54 ,salt1 mu/>d1 cay5ne pepp]4 ,cook ! butt] & ! fl\r toge!r1 add ! milk1 & z soon z ! mixture ?ick5s add tomatoes & soda4 ,!n add *eese1 eggs1 & season+4 ,s]ve on toa/$ :ole :eat or ,graham bread4 ,gre5 ,corn1 ,tomato1 & ,*eese4 #a tablespoonful ( butt]4 #b cups ( grat$ *eese4 cup ( cann$ or grat$ fre% corn4 #a ripe pimi5to4 cup ( tomato pure4 #b egg yolks4 #a teaspoonful ( salt4 teaspoonful ( paprika4 #a clove ( g>lic4 #d slices ( bread4 ,into ! melt$ butt] /ir ! *eese until x1 too1 is melt$4 ,!n add ! corn & pimi5to1 /ir = a mom5t & add ! egg yolks beat5 & mix$ ) ! tomato juice & ! salt & paprika4 ,h ready ! bread toa/$ on "o side & v lightly rubb$ on its untoa/$ side ) ! g>lic cut 9 two4 ,p\r ! mixture ov] ! untoa/$ side ( ! bread & s]ve at once4 ,a poa*$ egg is sometimes plac$ on top ( ea* portion1 mak+ a v nutriti\s comb9ation4 ,mac>oni & ,*eese ,no4 #a4 #a cupful ( mac>oni1 brok5 into small pieces4 #b qu>ts ( boil+ salt$ wat]4 #a cupful ( milk4 #b tablespoonfuls ( fl\r4 to p\nd ( *eese4 teaspoonful ( salt4 ,speck ( cay5ne pepp]4 ,cook ! mac>oni 9 ! boil+ salt$ wat]1 dra9 9 a /ra9]1 & p\r cold wat] ov] x to prev5t ! pieces f adh]+ to ea* o!r4 ,make a sauce out ( ! fl\r1 milk1 & *eese4 7,see p4 #bc47 ,put ! sauce & mac>oni 9 alt]nate lay]s 9 a butt]$ bak+ di%1 cov] ) butt]$ crumbs1 & heat 9 ov5 until crumbs are br[n4 ,mac>oni & ,*eese ,no4 #b4 ,a good way to prep>e mac>oni & *eese is to make a ri* *eese sauce & heat ! mac>oni 9 x4 7,see p4 #bc47 ,! mixture is usually cov]$ ) butt]$ crumbs & br[n$ 9 ! ov54 ,! advantage ( ?is way ( prep>+ ! di%1 h[ev]1 is t x is unnecess>y to h a hot ov51 z ! sauce & mac>oni may be reheat$ on ! top ( ! /ove4 ,mac>oni ) ,*eese & ,tomato ,sauce4 ,boil$ mac>oni may be heat$ 9 tomato sauce & spr9kl$ ) grat$ *eese j be=e s]v+4 ,italian ,mac>oni & ,*eese4 #a cupful ( mac>oni brok5 into small pieces4 #b qu>ts ( boil+ salt$ wat]4 onion4 #b cloves4 #a cupfuls ( tomato sauce4 cupful or m ( grat$ *eese4 ,cook ! mac>oni 9 ! boil+ salt$ wat] ) ! onion & cloves4 ,dra91 remove ! onion & cloves1 reheat 9 tomato sauce1 & s]ve ) grat$ *eese4 ,*eese & ,mac>oni ,loaf4 cupful ( mac>oni brok5 into small pieces4 #a cupful ( milk4 #a cupful ( s(t bread crumbs4 #a tablespoonful ( butt]4 #a tablespoonful ( *opp$ gre5 pepp]4 #a teaspoonful ea* ( *opp$ onion & p>sley4 #c eggs4 #a teaspoonful ( salt4 cupful ( grat$ *eese4 ,cook ! mac>oni 9 boil+ salt$ wat] until t5d]1 & r9se 9 cold wat]4 ,cook ! p>sley1 onion1 & pepp] 9 a little wat] ) ! butt]4 ,p\r (f ! wat] or all[ x to boil away4 ,beat ! egg :ite & yolk sep>ately4 ,mix all ! +r$i5ts1 cutt+ & fold+ 9 ! /iffly beat5 :ites at ! la/4 ,l9e a qu>t bak+ di% ) butt]$ pap]2 turn ! mixture into x2 set ! bak+ di% 9 a pan ( hot wat]1 & bake 9 a mod]ate ov5 f "o-half to ?ree-f\r?s ( an h\r4 ,s]ve ) tomato sauce4 ,bak$ ,rice & ,*eese ,no4 #a4 #a cupful ( uncook$ rice & #d cupfuls ( milk2 or1 #c cupfuls ( cook$ rice & #a cupful ( milk4 #b tablespoonfuls ( fl\r4 p\nd ( *eese4 teaspoonful ( salt4 ,if uncook$ rice is us$1 x %\ld be cook$ 9 #c cupfuls ( milk4 ,make a sauce ) "o cupful ( milk1 add ! fl\r1 *eese1 & salt4 7,see p4 #bc47 ,into a butt]$ bak+ di% put alt]nate lay]s ( ! cook$ rice & ! sauce4 ,cov] ) butt]$ crumbs & bake until ! crumbs are br[n4 ,! proteids 9 ?is di%1 made ) rice cook$ 9 milk1 are equal to ^? ( ne>ly #a p\nds ( av]age beef4 ,if skimm$ milk is us$1 ! fuel value is equal to ne>ly #c p\nds ( beef4 ,:ole milk raises ! fuel value /ill high]4 ,e/imat$ co/ 7see p4 #bc71 #bh c5ts4 ,bak$ ,rice & ,*eese ,no4 #b4 p\nd ( *eese grat$ or cut into small pieces4 #a cupful ( rice4 ,milk z ne$$4 ,cook ! rice2 put into a butt]$ bak+ di% alt]nate lay]s ( rice & *eese2 p\r ov] !m en\gh milk to come halfway to ! top ( ! rice2 cov] ) butt]$ crumbs & br[n4 ,if ! rice is cook$ 9 milk ei!r :ole or skimm$1 & "o cup ( milk is us$ to p\r ov] x1 ?is di% has z mu* prote9 z #a p\nds ( beef ( av]age composition1 & a mu* high] fuel value4 ,bak$ ,crack]s & ,*eese ,no4 #a4 #i or #aj butt] crack]s or ,bo/on crack]s4 p\nd ( *eese or #a cupful ( grat$ *eese4 #a cupfuls ( milk4 teaspoonful ( salt4 ,fl\r4 ,split ! crack]s1 if ! ?ick sort are select$1 or ) a %>p knife cut !m into pieces ( uni=m size4 ,p\r ! milk ov] !m & dra9 x (f at once4 ,) ! milk1 fl\r1 *eese1 & salt1 make a sauce4 7,see p4 #bc47 ,into a butt]$ bak+ di% put alt]nate lay]s ( ! soak$ crack]s & sauce4 ,cov] ) bread crumbs & br[n 9 ! ov51 or simply reheat )\t cov]+ ) crumbs4 ,! above is a v satisfactory sub/itute = mac>oni & *eese1 & c be prep>$ 9 less "t4 ,bak$ ,crack]s & ,*eese ,no4 #b4 #i or #aj butt] crack]s or soda crack]s4 #b cupfuls ( hot milk1 :ole or skimm$4 #a cupful ( grat$ *eese4 teaspoonful ( salt4 ,?is is m quickly prep>$ ?an ! prec$+ recipe1 b z ! milk is likely to curdle1 x has n s good a consi/5cy4 ,soak ! crack]s 9 ! milk2 place !m 9 a butt]$ bak+ di% 9 alt]nate lay]s ) ! *eese2 p\r ! rema9+ milk ov] !m & bake4 ,?is di% may be cov]$ ) butt]$ crumbs4 ,v>iety may be secur$1 9 ei!r ?is recipe or ! prec$+ "o1 by putt+ a v small am\nt ( mix$ mu/>d on ea* crack]4 ,*eese ,rolls4 ,a l>ge v>iety ( rolls may be made by comb9+ legumes1 ei!r beans ( v>i\s k9ds1 c[peas1 l5tils1 or peas1 ) *eese ( v>i\s k9ds1 & add+ bread crumbs to make ! mixture ?ick en\gh to =m into a roll4 ,beans are usually ma%$1 b peas or small ,lima beans may be comb9$ :ole ) bread crumbs & grat$ *eese1 & en\gh ( ! liquor 9 :i* ! vegetables h be5 cook$ may be add$ to get ! "r consi/5cy4 ,or1 in/ead ( beans or peas1 *opp$ sp9a*1 beet tops1 or head lettuce may be us$4 ,homemade cottage *eese1 & ! s(t cream *eese ( comm]ce1 /&>d *eese1 or ,engli% dairy may be us$4 ,bo/on ,roa/4 #a p\nd c ( kidney beans or equival5t quantity ( cook$ beans4 p\nd ( grat$ *eese4 ,bread crumbs4 ,salt4 ,ma% ! beans or put !m ?r\gh a meat gr9d]4 ,add ! *eese & suffici5t bread crumbs to make ! mixture /iff en\gh to be =m$ into a roll4 ,bake 9 a mod]ate ov51 ba/+ occasionally ) butt] & wat]4 ,s]ve ) tomato sauce4 ,?is di% may be flavor$ ) onions1 *opp$ & cook$ 9 butt] & wat]4 ,pimi5to & ,*eese ,roa/4 #b cupfuls ( cook$ ,lima beans4 p\nd ( cream *eese1 comm]cial or homemade4 #c cann$ pimi5tos *opp$4 ,bread crumbs4 ,put ! fir/ ?ree +r$i5ts ?r\gh a meat *opp]4 ,mix ?or\ghly & add bread crumbs until x is /iff en\gh to =m into a roll4 ,br[n 9 ! ov51 ba/+ occasionally ) butt] & wat]4 ,nut & ,*eese ,roa/4 #a cupful ( grat$ *eese4 #a cupful ( *opp$ ,engli% walnuts4 #a cupful ( bread crumbs4 #b tablespoonfuls ( *opp$ onion4 #a tablespoonful ( butt]4 ,juice ( half a lemon4 ,salt & pepp]4 ,cook ! onion 9 ! butt] & a little wat] until x is t5d]4 ,mix ! o!r +r$i5ts & moi/5 ) wat]1 us+ ! wat] 9 :i* ! onion has be5 cook$4 ,p\r into a %all[ bak+ di% & br[n 9 ! ov54 ,*eese & ,sp9a* ,roll4 #b qu>ts ( sp9a*4 #a cupful ( grat$ *eese4 #a tablespoonful ( butt]4 ,salt4 ,bread crumbs4 ,cook ! sp9a* 9 wat] = #aj m9utes4 ,dra9 (f ! wat]1 add ! butt]1 cook until t5d]1 & *op4 ,add ! grat$ *eese & !n bread crumbs en\gh to make a mixture suffici5tly /iff to =m into a roll1 or leave m moi/ & cook 9 a bak+ di%4 ,vegetable & ,*eese ,rolls4 ,= ! sp9a* ( ! above recipe !re may be sub/itut$ beet tops1 ,swiss *>d1 or ! out] leaves ( lettuce4 ,*eese ,us$ 9 ! ,/uff+ ( ,meat4 ,! mixtures 9 ! prec$+ two recipes may be us$ = /uff+ veal or beef4 ,eggs may be add$ if desir$1 & *opp$ onions or p>sley may be cook$ ) ! gre5s4 ,9 ,italy roa/s ?us prep>$ are spr9kl$ ) a little f9ely *opp$ g>lic1 & cov]$ ) cel]y tops & ?9 slices ( bacon or fat pork be=e roa/+4 ,cream$ ,*eese & ,eggs4 #c h>d-boil$ eggs4 #a tablespoonful ( fl\r4 #a cupful ( milk4 teaspoonful ( salt4 ,speck ( cay5ne4 cupful or #a ounce grat$ *eese4 #d slices ( toa/4 ,make a ?9 :ite sauce ) ! fl\r & milk & season+s4 ,add ! *eese & /ir until melt$4 ,*op ! :ites & add !m to ! sauce4 ,p\r ! sauce ov] ! toa/1 =ce ! yolks ?r\gh a potato ric] or /ra9]1 spr9kle ov] ! toa/4 ,bak$ ,eggs ) ,*eese4 #d eggs4 #a cupful1 or #d ounces1 ( grat$ *eese4 #a cupful ( f9e1 s(t1 /ale bread crumbs4 teaspoonful salt4 ,a few gra9s ( ,cay5ne pepp]4 ,break ! eggs into a butt]$ bak+ di% or into ramek9s & cook !m 9 a hot ov5 until !y beg9 to turn :ite ar\nd ! edge4 ,cov] ) ! mixture ( crumbs1 *eese1 & season+s4 ,br[n 9 a v hot ov54 ,9 prep>+ ?is di% x is ess5tial t ! ov5 be v hot or ! egg w be too mu* cook$ by ! "t ! *eese is br[n4 ,to avoid ?is1 "s cooks cov] ! eggs ) :ite sauce be=e add+ crumbs4 ,! food value ( ! di% is v close to t ( a p\nd ( beef ( av]age composition4 ,! e/imat$ co/ 7see p4 #bc7 is ab\t #ad c5ts4 ,= ^? :o are p>ticul>ly fond ( *eese ! am\nt ( *eese 9 ?is recipe may be v mu* increas$1 ?us mak+ a mu* m n\ri%+ di%4 ,or ! am\nt may be r$uc$ s z to give h>dly m ?an a sugge/ion ( ! flavor ( *eese4 ,scrambl$ ,eggs ) ,*eese4 p\nd ( *eese grat$ or cut into small pieces4 #h eggs #a tablespoonful ( *opp$ p>sley4 ,a p9* ( nutmeg4 teaspoonful ( salt4 ,beat ! eggs slightly1 mix !m ) ! o!r +r$i5ts1 & cook ov] a v sl[ fire1 /irr+ con/antly1 s t ! *eese may be melt$ by ! "t ! eggs are cook$4 ,9 food value ! di% is equal to ne>ly #b p\nds ( av]age beef4 ,! calculat$ co/ 7see p4 #bc7 is ab\t #cj c5ts4 ,swiss ,eggs4 #d eggs4 cupful ( cream4 #a tablespoonful ( butt]4 ,salt & pepp]4 cupful ( grat$ *eese4 ,heat ! butt] & cream toge!r1 break 9 ! eggs :ole1 spr9kle ) salt & pepp]4 ,:5 ne>ly done1 add ! *eese4 ,s]ve on butt]$ toa/4 ,/ra9 ! cream ov] ! toa/4 ,*eese ,omelet ,no4 #a4 ,*eese may be introduc$ into omelets 9 sev]al ways4 ,an ord9>y omelet may be s]v$ ) ?9 *eese sauce made 9 ! foll[+ proportions3 #a tablespoonfuls ( fl\r4 cupful ( grat$ *eese4 #a cupful ( milk4 ,?is sauce may also be add$ to omelets 9 :i* boil$ rice1 m9c$ meat1 or "s o!r nutriti\s mat]ial has be5 includ$4 ,*eese ,omelet ,no4 #b4 ,grat$ *eese may be spr9kl$ ov] an ord9>y omelet be=e x is s]v$4 ,*eese ,omelet ,no4 #c4 ,yolks ( #b eggs4 #b tablespoonfuls ( hot wat]4 #a cupful ( grat$ *eese4 ,salt & pepp]4 ,:ites ( #d eggs4 #a tablespoonful ( butt]4 ,beat ! yolks until lemon color$ & add ! hot wat] & ! season+4 ,beat ! :ites until !y are /iff1 & add ! *eese4 ,cut & fold ! two mixtures toge!r4 ,heat ! butt] 9 omelet pan & cook ! mixture v sl[ly until x is br[n on ! und]side4 ,if possible1 cook ! top ( ! omelet 9 ! ov5 or by means ( a hot plate held ov] x4 ,breakfa/ ,c]eals ) ,*eese4 ,t *eese comb9$ ) c]eal foods makes a rational di% z reg>ds ! proportion ( nutri5ts x supplies has be5 po9t$ out on ano!r page 7p4 #ah74 ,*eese & "s ( ! crisp 8ready to s]ve0 c]eal breakfa/ foods is a comb9ation :i* is common1 ! *eese be+ melt$ ) ! c]eal food1 or simply s]v$ ) x4 ,!re are _m :o reli% a piece ( *eese ) ! cook$ c]eal s commonly eat5 = breakfa/ & f9d su* a comb9ation satisfy+ to appetite & ta/e4 ,oatmeal or "s o!r home-cook$ breakfa/ c]eal prep>$ ) *eese is palatable1 & su* di%es h an advantage 9 t !y may be s]v$ )\t cream & sug>4 ,s9ce su* a di% conta9s consid]ably m prote9 ?an ! breakfa/ c]eals z ord9>ily s]v$1 x has a fur!r advantage 9 t x may well s]ve z ! pr9cipal item ( a breakfa/ m5u1 in/ead ( a prelim9>y to o!r c\rses4 ,su* a comb9ation z c]eals cook$ ) *eese1 toa/1 fruit1 & tea1 c(fee1 or *ocolate1 makes a palatable z well z nutriti\s breakfa/ & "o :i* does n require mu* "w to prep>e & to cle> away4 ,a recipe = prep>+ oatmeal ) *eese foll[s4 ,:eat breakfa/ foods1 ei!r p>*$ or unp>*$1 corn meal1 & hom9y may be prep>$ 9 ! same way4 ,oatmeal ) ,*eese4 #b cupfuls ( oatmeal4 #a cupful ( grat$ *eese4 #a tablespoonful ( butt]4 #a level teaspoonful ( salt4 ,cook ! oatmeal z usual4 ,%ortly be=e s]v+1 /ir 9 ! butt] & add ! *eese1 & /ir until ! *eese is melt$ & ?or\ghly bl5d$ ) ! c]eal4 ,! *eese %\ld be mild 9 flavor & s(t 9 texture4 ,! proportion ( *eese us$ may be increas$ if a m pron\nc$ *eese flavor is desir$4 ,*eese ) ,mu%4 ,*eese may be add$ to corn-meal mu% or to mu% made f any ( ! corn or :eat prep>ations n[ on ! m>ket4 ,! addition ( *eese to corn-meal mu% is p>ticul>ly desirable :5 ! mu% is to be fri$4 ,fri$ ,bread ) ,*eese ,no4 #a4 #f slices ( bread4 #a cupful ( milk4 #b ounces ( *eese1 or cupful ( grat$ *eese4 teaspoonful ( salt4 teaspoonful ( potassium bic>bonate4 ,butt] or o!r fat = fry+4 ,scald ! milk ) ! potassium bic>bonate2 add ! grat$ *eese1 & /ir until x dissolves4 ,dip ! bread 9 ?is mixture & fry x 9 ! butt]4 ,! potassium bic>bonate helps to keep ! *eese 9 solution4 ,x is desirable1 h[ev]1 to keep ! milk hot :ile ! bread is be+ dipp$4 ,fri$ ,bread ) ,*eese ,no4 #b4 ,cut /ale bread into ?9 pieces4 ,put two pieces toge!r ) grat$ *eese betwe5 !m2 dip into a mixture ( egg & milk & fry 9 butt] or o!r fat4 ,roman ,gnoc*i4 cupful ( butt]4 cupful ( fl\r4 cupful ( corn/>*4 #b cupfuls ( milk4 #b egg yolks4 cupful ( grat$ *eese4 ,salt4 ,melt ! butt]2 cook ! corn/>* ?or\ghly1 & !n ! fl\r 9 ! butt]2 add ! milk gradually2 cook ?ree m9utes1 /irr+ con/antly2 add ! yolks & "o-half cupful ( ! *eese4 ,p\r into a butt]$ %all[ pan & cool4 ,cut into squ>es2 place !m on a platt] a little di/ance ap>t2 spr9kle ) rema9+ *eese1 & br[n 9 ! ov54 ,! proteid value is t ( ?ree-f\r?s ( a p\nd ( av]age beef1 ! fuel value t ( #a p\nds4 ,calculat$ co/ 7see p4 #bc71 #ag c5ts4 ,*eese ,s\ffl4 #b tablespoonfuls ( butt]4 #c tablespoonfuls ( fl\r4 cupful ( milk 7scald$74 teaspoonful ( salt4 ,a speck ( cay5ne4 cupful ( grat$ *eese4 #c eggs4 ,melt ! butt]2 add ! fl\r &1 :5 well mix$1 add gradually ! scald$ milk4 ,!n add salt1 cay5ne1 & *eese4 ,remove f ! fire & add ! yolks ( ! eggs1 beat5 until lemon color$4 ,cool ! mixture & fold into x ! :ites ( ! eggs1 beat5 until /iff4 ,p\r into a butt]$ bak+ di% & cook #bj m9utes 9 a sl[ ov54 ,s]ve at once4 ,! proteid ( ?is recipe is equal to t ( half a p\nd ( beef2 ! fuel value is equal to t ( ?ree-f\r?s ( a p\nd4 ,*eese ,s\ffl ) ,pa/ry4 #b eggs4 cupful ( ?9 cream4 #a cupful ( grat$ *eese4 cupful ( ,swiss *eese cut into small pieces4 ,salt1 cay5ne pepp]1 & nutmeg4 ,add ! eggs to ! cream & beat slightly1 !n add ! *eese & season+4 ,bake #ae m9utes 9 a hot ov51 9 patty t9s l9$ ) puff pa/e4 ,*eese ,croquettes4 #c tablespoonfuls ( butt]4 cupful ( fl\r4 cupful ( milk4 ,yolks ( #b eggs4 #a cupful ( *eese cut 9 v small pieces4 cupful grat$ *eese4 ,salt & pepp]4 ,make ) a :ite sauce1 us+ ! butt]1 fl\r1 & ! milk4 ,add ! unbeat5 yolks & /ir until well mix$1 !n add ! grat$ *eese4 ,z soon z ! *eese melts1 remove f ! fire1 fold 9 ! pieces ( *eese1 & add ! season+4 ,spread 9 a %all[ pan & cool4 ,cut into squ>es or /rips1 cov] ) an egg & crumb mixture1 & fry 9 deep fat4 ,fri$ ,*eese ,balls4 #a cupfuls ( grat$ *eese4 #a tablespoonful ( fl\r4 ,! :ites ( #c eggs4 ,salt1 pepp]1 crack] du/4 ,beat ! :ites ( ! eggs2 add ! o!r +r$i5ts2 make into balls & roll 9 crack] du/4 ,if ! am\nt ( fl\r is d\bl$1 ! mixture may be dropp$ f a spoon & fri$ )\t be+ roll$ 9 crumbs4 ,,*eese ,,s\ps ,,& ,,vegetables ,,cook$ ,,) ,,*eese4 ,9 ^! di%es ! *eese is us$ n only to add nutritive value1 b also to give its *>act]i/ic flavor ei!r to mat]ials o!rwise r mild 9 ta/e 7z 9 potatoes ) *eese7 or to comb9e its flavor ) t ( "s m highly flavor$ vegetables 7z 9 *eese & vegetable s\p74 ,! +5i\s h\sekeep] ^: family is fond ( *eese c d\btless ?9k ( _m desirable ways ( mak+ su* comb9ations besides ^? giv5 9 ! foll[+ recipes3 ,milk & ,*eese ,s\p4 #c cupfuls ( milk1 or "p milk & "p /ock4 #a tablespoonfuls ( fl\r4 #a cupful ( grat$ *eese4 ,salt & paprika4 ,?ick5 ! milk ) ! fl\r1 cook+ ?or\ghly4 ,?is is be/ done 9 a d\ble boil]1 ) frequ5t /irr+s4 ,:5 ready to s]ve1 add ! *eese & ! season+4 ,! proteids 9 ?is s\p are equal 9 am\nt to ^? 9 five-six?s ( a p\nd ( beef ( av]age composition2 its fuel value is high] ?an t ( a p\nd ( beef4 ,*eese & ,vegetable ,s\p4 #b cupfuls ( /ock4 #b tablespoonfuls ( f9ely *opp$ c>rots4 #a tablespoonful ( *opp$ onion4 ,a v little mace4 #b tablespoonfuls ( butt]4 #b tablespoonfuls ( fl\r4 #a teaspoonfuls ( salt4 #a cupful ( scald$ milk4 cupful ( grat$ *eese4 ,cook ! vegetables a %ort "t 9 "o-half ( ! butt]1 add ! /ock & ! mace1 boil+ #ae or #bj m9utes4 ,/ra9 & add ! milk4 ,?ick5 ) fl\r cook$ 9 ! rema9+ butt]4 ,j be=e s]v+1 /ir 9 ! *eese & cook until x is melt$4 ,scallop$ ,potatoes ) ,*eese ,no4 #a4 ,put into a butt]$ bak+ di% alt]nate lay]s ( *eese sauce ,no4 #a 7see p4 #bb7 & cold boil$ potatoes1 slic$ or cut into dice4 ,cov] ) butt]$ crumbs & bake4 ,scallop$ ,potatoes ) ,*eese ,no4 #b4 ,put into a butt]$ bak+ di% alt]nate lay]s ( :ite sauce & cold boil$ potatoes1 ei!r slic$ or cut into dice4 ,put ov] ! top a lay] ( grat$ *eese & !n a lay] ( butt]$ bread crumbs4 ,br[n 9 ! ov54 ,scallop$ ,cabbage or ,caulifl[] ) ,*eese4 ,caulifl[] or cabbage may be scallop$ accord+ to ei!r ( ! recipes giv5 = scallop$ potatoes & *eese4 ,sometimes a caulifl[] is boil$ :ole1 spread ) grat$ *eese1 !n ) butt]$ bread crumbs4 ,x is br[n$ 9 ! ov5 & s]v$ ) :ite sauce p\r$ ar\nd x4 ,*eese ) ,potato ,puffs4 #a cupful ( ma%$ potatoes4 cupful ( milk4 #a egg4 teaspoonful ( salt4 cupful ( grat$ *eese4 ,beat ! potatoes & milk toge!r until ?or\ghly mix$4 ,add ! egg & ! salt & beat ?or\ghly4 ,f9ally add ! *eese4 ,bake 9 muff9 t9s 9 a sl[ ov5 #aj or #ae m9utes4 ,a simil> di% may be made by scoop+ out ! inside ( a bak$ potato & mix+ x ) *eese z above4 ,fill ! potato-sk9 %ell ) ! mixture1 return to ! ov51 & bake until light br[n4 ,potatoes ) ,*eese ,sauce4 ,cut boil$ potatoes into cubes & s]ve ) *eese sauce ,no4 #a4 7,see p4 #bb47 ,?is is "o ( ! *eese & vegetable di%es mo/ frequ5tly f\nd on re/aurant m5us4 ,,*eese ,,salads1 ,,s&wi*es1 ,,& ,,simil> ,,*eese ,,di%es4 ,*eese ( "o sort or ano!r is a v common accompanim5t ( salads1 & ! comb9ation is rational z well z palatable1 = ! con/itu5ts ( ! succul5t foods--*iefly wat] & cellulose--supplem5t ! prote9 & fat ( ! *eese4 ,*eese is (t5 us$ also z a "p ( ! salad4 ,a numb] ( recipes are giv5 bel[ = *eese salads & o!r *eese di%es :i* may be s]v$ ) d9n] or o!r regul> meals1 or s]v$ z "p ( a special lun* or special supp]4 ,_m ( ! *eese di%es discuss$ 9 o!r sections are also commonly us$ = su* occasions :5 some?+ savory is desir$ :i* c be easily & quickly prep>$4 ,*eese ) ,salads4 ,*eese or *eese di%es are an acceptable addition to salads4 ,neuf*tel or o!r cream *eese1 ei!r pla9 or mix$ ) pimi5tos & olives1 may be pass$ ) lettuce or may be cut into slices & s]v$ on lettuce4 ,*eese balls are (t5 s]v$ ) salad4 ,!y are made ( "s s(t cream *eese1 & are frequ5tly comb9$ ) *opp$ *ives1 olives1 sweet pepp]s1 *opp$ nuts1 etc41 = ! sake ( add+ flavor4 ,cook$ egg yolk1 sp9a* extract1 etc41 are sometimes mix$ 9 = ! sake ( color4 ,if ! balls are roll$ 9 *opp$ *ives or p>sley1 bo? flavor & color are suppli$4 ,pla9 ,*eese ,salad4 ,cut ,edam or ord9>y ,am]ican *eese into ?9 pieces1 scatt] !m ov] lettuce leaves1 & s]ve ) ,fr5* dress+4 ,olive & ,pimi5to ,s&wi* or ,salad ,*eese4 ,ma% any ( ! s(t cream *eeses & add *opp$ olives & pimi5tos 9 equal p>ts4 ,?is mixture requires mu* salt to make x palatable to mo/ palates1 ! am\nt dep5d+ *iefly on ! quantity ( pimi5to us$4 ,! mixture may be spread betwe5 ?9 slices ( bread or x may be made into a roll or mold$1 cut into slices1 & s]v$ on lettuce leaves ) ,fr5* dress+4 ,*eese & ,tomato ,salad4 ,/uff cold tomatoes ) cream *eese & s]ve on lettuce leaves ) ,fr5* dress+4 ,*eese & ,pimi5to ,salad4 ,/uff cann$ pimi5tos ) cream *eese1 cut into slices1 & s]ve "o or two slices to ea* p]son on lettuce leaves ) ,fr5* dress+4 ,*eese ,jelly ,salad4 cupful ( grat$ *eese4 #a tablespoonful ( gelat94 #a cupful ( :ipp$ cream4 ,salt & pepp] to ta/e4 ,mix ! *eese ) ! :ipp$ cream1 season to ta/e ) salt & pepp]1 & add to ! gelat9 dissolv$ 9 a scant cupful ( wat]4 ,?is may be mold$ 9 a l>ge mold or 9 small molds4 ,:5 ! jelly beg9s to h>d51 cov] ) grat$ *eese4 ,! jelly %\ld be s]v$ on a lettuce leaf1 pref]ably ) a cream dress+ or a ,fr5* dress+1 to :i* a little grat$ *eese has be5 add$4 ,*eese ,salad & ,pres]ves4 ,epicures h devis$ a di% :i* consi/s ( lettuce ) ,fr5* dress+ s]v$ ) cream *eese & ?ick prep>ations ( currants or o!r fruits pres]v$ 9 honey or sug>1 :i*1 ow+ to ! fact t ! se$s h be5 extract$ by a labori\s process1 are fairly exp5sive4 ,! s(t *eese (t5 f\nd 9 m>ket is also relatively exp5sive4 ,!re is a sugge/ion 9 ?is di%1 h[ev]1 = o!rs :i* are mu* less co/ly4 ,butt]milk cream 7see p4 #ba71 or ord9>y cottage *eese s]v$ ) lettuce or o!r gre5 salad & a small am\nt ( ri* homemade pres]ves1 is a comb9ation ) mu* ! same "*1 & also v appetiz+4 ,devil$ ,eggs ) ,*eese4 ,9 mak+ devil$ eggs1 ei!r to be eat5 alone or ^u lettuce leaves 9 ! =m ( salad1 a little grat$ *eese may be mix$ ) ! yolks 9 addition to ! usual salad dress+ & flavor+s ) :i* ! yolks are mix$4 ,*eese & ,cel]y4 ,cut /alks ( cel]y hav+ deep grooves 9 !m into pieces ab\t #b in*es long4 ,fill ! grooves ) cream *eese salt$ or flavor$ ) *opp$ pimi5tos1 & s]ve ) bread & butt] z a salad c\rse or s]ve z a reli% at ! beg9n+ ( a meal4 ,al?\gh n *eese di%es1 /rictly speak+1 ! foll[+ salad dress+s made ) butt]milk cream 7see p4 #ba7 may be includ$ 9 ?is section4 ,butt]milk ,cream ,salad ,dress+4 cupful ( butt]milk cream 7see p4 #ba74 #a tablespoonful ( v9eg>4 teaspoonful ( salt4 ,cay5ne pepp]4 ,?is dress+ is p>ticul>ly suitable = s]v+ ) cucumb]s4 ,butt]milk ,cream ,hors]adi% ,salad ,dress+4 ,to butt]milk cream add a little grat$ hors]adi% & v9eg> & salt4 ,s]ve on :ole or slic$ tomatoes4 ,*eese ,s&wi*es4 ,ma% or grate ,am]ican *eese1 add salt1 a few drops ( v9eg> & paprika1 & a speck ( mu/>d4 ,mix ?or\ghly & spread betwe5 ?9 slices ( bread4 ,*eese & ,an*ovy ,s&wi*es4 ,to ! mixture m5tion$ 9 ! prec$+ recipe1 add a little an*ovy ess5ce4 ,s>d9es ma%$ or rubb$ into a pa/e or any o!r fi% pa/e may be us$ 9 a simil> way4 ,pimi5to1 ,olive1 & ,*eese ,s&wi*es4 ,^! s&wi*es are ref]r$ to on page #cd4 ,cuban ,s&wi*es4 ,?is s&wi* may be describ$ z a k9d ( club s&wi* ) *eese4 ,x is usually made l>ge s t x is necess>y to eat x ) a knife & =k4 ,x may be made 9 su* proportions z to supply a l>ge am\nt ( n\ri%m5t4 ,cut ! cru/s f slices ( bread4 ,betwe5 two slices lay fir/ lettuce ) a little salad dress+ or salt on x1 !n a slice ( s(t mild *eese & f9ally ?9 slices ( dill pickles or a little *opp$ pickle4 ,toa/$ ,*eese ,s&wi*es4 ,pla9 bread & butt] s&wi*es ) fairly ?ick slices ( *eese put betwe5 ! slices are frequ5tly toa/$1 & on picnics1 or at *af+-di% supp]s1 are (t5 br[n$ 9 a pan 9 :i* bacon has j be5 fri$4 ,,*eese ,,pa/ry1 ,,*eese ,,sweets1 ,,& ,,simil> ,,di%es4 ,9 ! =ego+ pages a l>ge numb] ( recipes h be5 includ$ 9 :i* *eese is comb9$ ) mat]ials )\t cook+1 z 9 salads1 or us$ 9 cook$ di%es ( creamy or cu/>d-l consi/5cy1 z 9 s\ffls & ,wel% rabbit or 9 comb9ation ) vegetables or c]eals1 su* z rice4 ,!re are a numb] ( *eese di%es ( q diff]5t "* 9 :i* ! *eese is comb9$ ) d\gh1 batt]1 or pa/ry 9 v>i\s ways1 & a numb] ( di%es 9 :i* *eese or *eese curd is us$ 9 comb9ations suitable = dess]t4 ,su* sweet di%es 7 once mu* m common ?an !y are to-day1 z ref]5ce to old cook]y books w %[1 b "s ( !m are well wor? reta9+4 ,9 *eese sweets1 flavor & ri*ness are bo? contribut$ by ! *eese4 ,:5 *eese is us$ 9 pa/ry or d\gh x may s]ve simply z a flavor1 z 9 *eese /icks or *eese /raws1 or x may :olly or 9 "p replace ) its fat ! usual %ort5+1 z butt] or o!r fat1 & ) its prote9 7case97 ! prote9 7album97 ( eggs4 ,z an illu/ration ( su* a use ( *eese1 *eese g+]bread may be cit$4 ,us+ *eese 9 ?is way is (t5 an economy :5 eggs are sc>ce4 ,bett] results w be obta9$ if s(t *eese is us$ :i* c be work$ into ! d\gh 9 mu* ! same way z butt] or o!r %ort5+4 ,to ^? :o l *eese ! flavor :i* x imp>ts w\ld be an advantage4 ,h[ev]1 if a v mild *eese is us$ 9 comb9ation ) molasses or spice ! di% diff]s a little 9 flavor f "o prep>$ 9 ! usual way4 ,,*eese ,,pa/ries ,,& ,,simil> ,,di%es4 ,*eese ,biscuit ,no4 #a4 #b cupfuls ( fl\r4 #d teaspoonfuls ( bak+ p[d]4 #b tablespoonfuls ( l>d or butt]4 ( a cup ( milk4 teaspoonful ( salt4 ,grat$ *eese suffici5t to give desir$ flavor4 ,mix all ! +r$i5ts except+ ! *eese z = bak+ p[d] biscuits4 ,roll ?91 divide into two p>ts1 spr9kle "o half ) grat$ *eese1 lay ! o!r half ( ! d\gh ov] ! *eese1 cut out ) a small cutt]1 & bake4 ,*eese ,biscuit ,no4 #b4 p\nd ( s(t *eese4 #b cupfuls ( fl\r4 #a cupful ( wat]4 #d teaspoonfuls ( bak+ p[d]4 #a teaspoonfuls ( salt4 ,mix & sift ! dry +r$i5ts1 !n "w 9 ! *eese ) a =k or ) ! f+]s1 & add ! wat] gradually4 ,! approximate am\nt ( wat] has be5 giv52 x is impossible to give ! exact am\nt1 z fl\r diff]s 9 its capacity = tak+ up moi/ure4 ,toss ! d\gh on a fl\r$ bo>d & roll out & cut ) a biscuit cutt]4 ,place 9 a butt]$ pan & bake 9 a quick ov5 f #ab to #ae m9utes4 ,! biscuit may be spr9kl$ ) *eese be=e be+ put into ! ov54 ,if ! *eese is suffici5tly s(t x c be measur$ j z butt] is4 ,?is recipe1 !n1 w\ld call = cupful4 ,*eese ,drops4 #b tablespoonfuls ( milk4 #a teaspoonful ( butt]4 #a cupfuls ( fl\r4 teaspoonful ( salt4 #a egg4 #b tablespoonfuls ( grat$ ,p>mesan *eese or dry ,am]ican *eese4 ,heat ! butt] & milk to boil+ po9t1 add ! fl\r & ! salt & /ir ?or\ghly4 ,remove f ! fire1 add ! egg & *eese & /ir until well mix$4 ,:5 cold1 drop 9 small pieces 9 deep fat & br[n4 ,?is makes a good addition to any cle> s\p or to consomm4 ,*eese ,waf]s4 ,spread grat$ *eese on ?9 crack]s1 heat 9 ! ov5 until ! *eese is melt$4 ,s]ve ) s\p or salad4 ,*eese ,reli%4 ,spread bread :i* has be5 toa/$ or fri$ 9 deep fat ) grat$ *eese1 or ) grat$ *eese mix$ ) a little mu/>d1 !n heat 9 ! ov5 until ! *eese is melt$4 ,?is may be s]v$ ) salad1 or z a reli% to give flavor to "s di% su* z boil$ rice or hom9y1 :i* has no v m>k$ flavor4 ,*eese ,/raws4 ,roll out pla9 or puff pa/e until "o-f\r? ( an in* ?ick4 ,spread "o-half ( x ) grat$ *eese4 ,fold ov] ! o!r half & roll out aga94 ,repeat ! process ?ree or f\r times4 ,cut into /rips & bake4 ,s]ve ) s\p or salad4 ,salad ,biscuit4 p\nd ( *eese4 #b cupfuls ( fl\r4 #d teaspoonfuls ( bak+ p[d]4 #a teaspoonfuls ( salt4 #a cupful ( wat]4 ,mix z = *eese biscuits ,no4 #a or ,no4 #b1 dep5d+ on :e!r ! *eese is h>d or s(t4 7,see p4 #cf47 ,*eese ,g+]bread ,no4 #a4 #a cupful ( molasses4 #d ounces ( *eese4 #a teaspoonful ( soda4 cupful ( wat]4 #b cupfuls ( fl\r4 #b teaspoonfuls ( g+]4 teaspoonful salt4 ,heat ! molasses & ! *eese 9 a d\ble boil] until ! *eese is melt$4 ,add ! soda & /ir vigor\sly4 ,mix & sift dry +r$i5ts & add !m to ! molasses & *eese alt]nately ) ! wat]4 ,bake #ae m9utes 9 small butt]$ t9s4 ,*eese ,g+]bread ,no4 #b4 cupful ( molasses4 cupful ( sug>4 #d ounces ( *eese4 #b cupfuls ( fl\r4 #a teaspoonful ( soda4 #b teaspoonfuls ( g+]4 teaspoonful ( salt4 cupful ( wat]4 ,rub ! *eese & ! sug> toge!r4 ,add ! molasses4 ,mix & sift ! dry +r$i5ts & add !m to ! *eese mixture alt]nately ) ! wat]4 ,*eese ,cu/>d4 #a cupful ( grat$ *eese4 cupful ( cream or ri* milk4 ,yolks ( #b eggs4 ,a speck ( salt & ( paprika4 ,mix ! cream & ! *eese & heat until ! *eese is melt$4 ,remove f ! fire & add ! yolks ( ! eggs4 ,bake 9 pap] cases or butt]$ ramek9s4 ,s]ve ) jelly or pres]ves4 ,*eese ,cakes4 #a qu>t ( milk4 ,r5net4 #a ounce ( sug>4 ,yolks ( #b eggs4 ,a speck ( nutmeg4 #a ounces ( butt]4 #a ounce ( dri$ currants or small rais9s4 ,w>m ! milk & add ! r5net1 us+ ! am\nt prescrib$ on ! package4 ,let ! milk /& until ! curd =ms1 !n break up ! curd & /ra9 (f ! :ey4 ,add ! o!r +r$i5ts to ! curd2 l9e patty t9s ) pa/ry1 fill !m ) ! mixture1 & bake4 ,br[n ,betty ) ,*eese4 ,arrange 9 a deep e>!nw>e bak+ di%1 alt]nate lay]s ( bread crumbs & ?9ly slic$ apples4 ,season ) c9namon1 also a little clove if desir$ & br[n sug>4 ,scatt] "s f9ely %av$ mild full-cream *eese ov] ea* lay] ( apple4 ,:5 ! di% is full1 scatt] bread crumbs ov] ! top & bake #cj to #de m9utes1 plac+ ! di% 9 a pan ( wat] s t ! pudd+ w n burn4 ,if pref]r$1 ?is may be sweet5$ ) molasses mix$ ) an equal am\nt ( hot wat] & p\r$ ov] ! top1 a half cupful ( molasses be+ suffici5t = a qu>t pudd+ di% full4 ,*eese may be us$ 9 place ( butt] 9 a simil> way 9 o!r apple pudd+s4 ,apple pie made ) a lay] ( f9ely %av$ *eese ov] ! season$ apple & bak$ 9 ! usual way is lik$ by _m :o are fond ( *eese s]v$ ) apple pie4 ,,conclusion4 ,9 ! =ego+ pages in=mation has be5 summ>iz$ reg>d+ ! food value ( *eese1 an important agricultural product1 & ways ( prep>+ x = ! table4 ,x has be5 po9t$ out t1 judg$ by ! k9d ( nutri5ts x supplies--*iefly nitrog5\s mat]ial & fat--& ! proportion 9 :i* !y are pres5t1 x resembles su* food/uffs z meat1 fi%1 & eggs1 :i* means t l !m its rational use 9 ! diet is 9 comb9ation ) o!r /aple foods1 to =m well-balanc$ meals4 ,exp]im5ts h %[n t :5 eat5 ei!r raw or c>efully cook$1 *eese is z ?or\ghly dige/$ z o!r /aple foods & is n likely to produce physiological di/urbance4 ,an ounce ( *eese r\ghly is equival5t to #a egg1 to a glass ( milk1 or to #b ounces ( meat4 ,al?\gh uncook$ *eese resembles meat 9 composition1 *eese di%es prep>$ aft] ord9>y recipes1 ) milk & %ort5+1 are likely to conta9 m fat ?an meat di%es prep>$ 9 ! usual ways4 ,:51 !re=e1 su* *eese di%es are s]v$ ) o!r /aple foods ! comb9ation is likely to conta9 m fat ?an ! usual meal4 ,if little fat is ord9>ily us$1 ?is may be an advantage4 ,if a great deal ( fat is ord9>ily us$1 x may be desirable to less5 ! am\nt 9 ! *eese di%es4 ,?is c readily be done by omitt+ ! %ort5+ & us+ skim milk or wat] 9 ! prep>ation ( su* di%es1 a *ange :i* also less5s _! co/4 ,! fact t *eese1 l meat1 conta9s nei!r />* nor cellulose sugge/s t1 l meat1 x %\ld be comb9$ ) bread1 potatoes1 & o!r />*y foods1 ) vegetables & ) sweets4 ,! conc5trat$ "* ( *eese & _m *eese di%es sugge/s ! use ( succul5t fruits & vegetables ) !m4 ,! high p]c5tage ( fat 9 *eese sugge/s ! use ( correspond+ly small am\nts ( fat 9 ! accompany+ di%es1 :ile ! s(t texture ( *eese di%es z comp>$ ) meat makes x reasonable to s]ve ! h>d] & cru/i] breads ) !m4 ,:5 *eese is n us$ z ! *ief nitrog5\s food ( a meal x may be introduc$ into bills ( f>e 9 _m incid5tal ways1 & ?us add mat]ially to t portion ( ! diet ne$$ = build+ & repair+ body tissue4 ,?\gh *eese is s g5]ally us$ 9 "s way 9 mo/ families1 yet ! mak+ ( m5us ) *eese z a c5tral di% is less well und]/ood ?an m usual food comb9ations1 s9ce !re is less exp]i5ce to s]ve z a guide4 ,m ?\ght is !re=e usually requir$ to arrange su* *eese meals 9 ord] t !y may be palatable & at ! same "t reasonable 9 nutritive value4 ,9 ord] t ! diet may rema9 well balanc$1 *eese1 if us$ 9 quantity1 %\ld replace foods ( simil> composition r ?an supplem5t !m4 ,! build] :o has a *oice ( mat]ials mu/ h a k ( _! relative prop]ties if he wi%es to use /one in/ead ( brick1 or wood 9 place ( iron4 ,x is ! same ) ! h\sekeep] :o wi%es to use h] available food supply intellig5tly & ^: *oice ( foods is influ5c$ by _! relative co/ at a giv5 "t or season4 ,! woman :o has a k ( ! relative food value ( diff]5t articles ( diet1 & _! real food qualities z di/+ui%$ f _! m>ket value1 :o und]/&s good me?ods ( cook+ & s]v+ foods1 & :o plans h] meals & o!r h\sework s t unnecess>y labor & exp5se may be avoid$1 is tak+ acc\nt ( ! ?+s :i* make = economical liv+ z well z = good liv+4 ,"s p]sons seem to believe t *eese or fi% or o!r food is ! ideal food = "s p>ticul> circum/ance & t !re is a special food or diet suit$ to ea* k9d ( "w & to e circum/ance ( our daily life1 & t x w\ld be a great advantage if we c\ld regulate our daily f>e ) ! accuracy a *emi/ uses 9 mak+ an exp]im5t4 ,"w1 recreation1 ! am\nt ( clo?+ we we>1 & o!r details ( our daily life are n s regulat$1 & x is ! belief ( ^? :o h /udi$ ! subject t ! be/ int]e/s ( p]sons liv+ "u normal conditions are s]v$ if ! ideal be r ! regulation ( ! diet along g5]al l9es 9 accordance ) good s5se1 ! tea*+s ( exp]i5ce1 economy1 & ! available k ga9$ f a sci5tific /udy ( ! subject1 due c>e be+ tak5 t ! diff]5t /aple food/uffs are s comb9$ t all ! ne$s ( ! body are provid$1 excessive wa/e is prev5t$1 & t bo? und]n\ri%m5t & excess or ov]eat+ are avoid$4 ,di%es :i* are lik$ & ! me?ods foll[$ 9 prep>+ !m w v>y 9 diff]5t c\ntries & at diff]5t times1 yet ?is does n ( necessity mean t ! nutritive value ( ! diet v>ies correspond+ly4 ,9 ! same way x is possible = u to v>y ! selection ( our foods & ! "* ( our diet at w1 accord+ to ! dem&s ( our ta/e & our purse1 )\t correspond+ly *ang+ its value = supply+ ! ne$s ( ! body4 ,?is means t ! h\sekeep]1 9 suitable ways1 c use *eese1 meat1 fi%1 eggs1 & o!r foods ( simil> composition z sub/itutes = "o ano!r1 be+ gov]n$ by _! relative m>ket value at diff]5t times & seasons1 by ! ta/es ( h] family1 & simil> consid]ations4 ,if %e uses ! diff]5t food/uffs ) ref]5ce to _! nutritive value & is skillful 9 prep>+ foods 9 appetiz+ ways & 9 s]v+ !m 9 attractive comb9ations1 ! daily f>e may be bo? adequate & pleas+1 :e!r %e selects *eese or meat or fi% or eggs or o!r foods to supply nitrog5\s mat]ial & fat4 ,"h1 z 9 all t p]ta9s to h\sekeep+1 true economy is dep5d5t ^u a k ( mat]ials & skill 9 us+ !m4 ,transcrib]'s ,notes pg #h ,remov$ repeat$ ^w ! f3 ,if cream is remov$ ! ! *eese pg #ab ,*ang$ br\ght ab\t *iefly by ! action ( enzyms to3 enzymes pg #ae ,*ang$ #ij p] c5t ( ! nitroge\s to3 nitrog5\s pg #bj ,*ang$ ! curd assumes a cu/>dlike to3 cu/>d-l pg #bd ,add$ p]iod aft] ,no 93 ,*eese ,fondue ,no #a4 pg #bd ,add$ p]iod aft]3 #a tablespoonful ( butt] pg #be ,*ang$ ,corn & ,*eese ,s\ffle4 to3 ,s\ffl4 pg #ca ,add$ p]iod aft]3 ,salt1 cay5ne pepp]1 & nutmeg