Elements of the theory and practice of cookery

186. Food value of cheese. — Cheese, like eggs, is a food containing much nourishment in small bulk, — a concentrated food. It should be used more commonly than it is. Cheese may take the place of meat, maca- roni cooked with cheese being hearty enough to form the main dish of a meal. (Recipe on p. 121.) One pound of cheese contains as much nutriment as two pounds of meat. Unfortunately, it is somewhat diffi- cult of digestion, and for this reason should not be eaten by delicate persons or by young children. For healthy people, particularly for men engaged in active work, it is one of the best of foods. Which one of the three kinds of foodstuffs does cheese lack almost entirely? Name some foods suit- able to be eaten with cheese. Recipes Cheesed Crackers Crackers (zephyrettes), 6. Grated cheese, about 6 rounded teaspoonfuls. Cayenne pepper, a few grains. Butter. Butter zephyrettes lightly, spread with cheese and cayenne well mixed, and heat on a pan in a hot oven till the cheese melts. Cheese Fondue Bread crumbs, 1 cupful. Eggs, 2 yolks, 3 whites. Milk, Yz cupful. Butter, % cupful. Grated cheese, 4 tablespoonfuls. Salt, ^ teaspoonful. Pepper, a few grains. TISSUE-BUILDING FOODS: MILK AND EGGS 101 (^Butter a hakiyig-dish.') Cook bread crumbs and milk together, stirring until hot and smooth ; add butter, cheese, salt, and pepper, cook one minute longer, and remove from the fire. Beat yokes and whites separately, the whites till stiff and dry. Mix the yolks thoroughly into the cheese mixture, and fold in the whites. Bake in baking-dish in hot oven fifteen or twenty minutes; when firm to the touch, the fondue is done. Serve at once in the same dish. Baked in ramekin dishes, this mixture forms Cheese Ramekins. Perhaps you would like to write a composition about milk. You can learn more about it in Food and Beverages, pp. 66-79 and 83- 87. Pamphlets written for grown people, but not hard to under- stand, are Facts about Milk and Butter-making on the Farm, printed as Farmers' Bulletins, Nos. 42 and 57, by the U.S. Department of Agriculture, Washington, D.C. (Sent free.) CHAPTER I BREAD Section 1. Quick Breads; Baking-powders Cookery is become an art, a noble science. 187. Heretofore the dishes that you have cooked have consisted of one principal ingredient, with small quantities of others added to make this more palatable. In cooking you have had to consider the nature of but one, or at the most two, of the foodstuffs of which the principal ingredient was composed. What foodstuff did you consider in cooking eggs ? In cooking cereals ? In this chapter you are to deal with mixtures of several kinds of food-material, and success will depend upon your understanding of the properties of each of the materials you use, and upon your care in measur- ing, mixing, and baking them. 188. Quick breads include biscuits, muffins, griddle cakes, and the like. They are so called to distinguish them from ^east-breads^ which require a longer time for preparation. Recipe for Popovers Flour, 1 cupful. Salt, % teaspoonful. Milk, 1 cupful. Eggs, 2. (^Set the 2^ op over cups 07i the stove to heat.^ 102 PLATE VII. Egg in a Nest, and Dropped Egg on Toast garnished with Parsley, Popover Muffin Quick Breads. Biscuit French Loaves, Finger Rolls, and French Rolls, with Baking-pans for Each. BREAD 103