A text-book of cooking

CHEESE 117 In what way is the preparation of milk for Junket " Custard " like the digestion of milk in the stomach ? Tell why Junket " Custard " is quickly digested. How much cottage cheese is obtained from 1 quart of milk ? Explain the use of boiling water in preparing cottage cheese from sour milk. What is the price per pint of cottage cheese prepared at home ? What is the price per pint of cottage cheese obtained at market ? LESSON XXXVIII Cheese (II) MACARONI AND CHEESE J lb. macaroni 1 cupful grated cheese 2 cupf uls medium white sauce (see p. 68) 2 cupf uls buttered crumbs (see p. 63) * Break macaroni into one-inch pieces. Cook in a large quantity of boiling, salted water, in the same manner as Boiled Rice. (See p. 43.) When tender, pour into a colander, and run cold water through it. Make the sauce, using half milk and half " macaroni water " for the liquid ; then add the cheese and macaroni to it. Pour into a buttered baking dish. Cover with the buttered crumbs and bake until brown. Bice or noodles, cooked in the same way, may be substituted for macaroni. Food Value of Cheese. — Cheese is concentrated food ; i.e. it contains much nourishment in small bulk. One pound of cheese contains as much nutriment as two pounds of meat, and thus it may occasionally be substituted for meat. Cheese has been considered somewhat difficult of digestion, but recent investigations (see Farmers' Bulletin, 487, The Digestion of Cheese, p. 15) show that cheese differs but little from meat in ease of digestion. Cheese, like protein foods in general, if cooked at all, should be heated at low or moderate temperature. Much cooking of cheese, however, causes decomposition of the fat contained in it. This decomposition sometimes occasions digestive disturbance. In some cases, potassium bicarbonate added to cheese dishes aids in the digestion of the cheese. One teaspoonful of potassium bicarbonate is used with one pound of cheese. It can be said with safety that for healthy people, especially men and women engaged in active work, cheese is one of the best foods. It should be used more commonly than it is. Care of Cheese. — Molds grow readily upon cheese, especially if it is placed in a warm place and the air is excluded from it. (See Why Foods Spoil, p. 289.) For this reason, cheese should never be placed in a tightly covered dish or jar. It may be placed in a dish or jar and covered with a cloth. To keep cheese that has been cut from drying, wrap it in paraffin paper, then in a slightly dampened cloth, and then in paper. However, it should not be kept in the damp cloth too long ; molds will grow upon it. What must be the condition of cheese in order to grate it ? If it is very soft, how should it be prepared to add to the sauce ? What is macaroni ? What foodstuff does it contain in large quantity? What is the effect of cold water on cooked macaroni ? (See Experiment 14, p. 37.) Why is it cooked in a large quantity of boiling water ? What does the water in which the macaroni was cooked contain ? What use can be made of the water that is drained from the macaroni? (See Tomato and Cheese Sauces, p. 44.) What is the price per pound of macaroni ? What is the price per pound of rice ? What is the price per pound of cheese ? How much cheese, by weight, is required for one cupful of grated cheese ? How many will this recipe fgr Macaroni and Cheese serve ? STRUCTURE OF BEEF 119 How does cheese compare in price per pound with beefsteak ? How does it compare in nutritive value ? How much of the cheese is waste material ? How much of beefsteak is waste material ? Which is the cheaper food ? REVIEW Vm.-MEAL COOKING Menu Potato Soup Cheese Pudding Fruit cooked in casserole See Review I (p. 41) for suggestions regarding the preparation of the lesson. LESSON XXXIX