centrated form of food, it
}%
i...
ill
156 FOODS AND HOUSEHOLD MANAGEMENT
should be eaten in small quantities, and in combination with
other food materials in such a way that it will become finely
divided, or it will not be easily digested. The ash content
is high, the most valuable of the ash constituents of the Tnillc
being retained in the cheese.
The cost of cheese. — The foreign cheeses are expensive,
but American cheeses may be classed among the moderate
priced foods and they compare favorably with other protein
foods.
Cheese costs more than beans, and less than most cuts
of meat. A good American cheese costs about twenty-five
cents per pound. Taking account of composition as well as
cost per pound, we find that a given amount of money buys
about twice as much food value when spent for cheese as it
would if spent for beef. See Fig. 45.
Care of cheese in the pantry. — Cheese should be kept dry
and covered, that its odor may not be noticeable. Soft
cheese should be kept in the ice box. The receptacle for
cheese should be thoroughly sterilized before each new pur-
chase is put away.
GENERAL METHODS AND RECIPES
1. Uncooked cheese. — Serve a cream cheese with a salad of let-
tuce, and the imported cheeses with crackers and fruit for
dessert. American cheese may be thinly sliced and used in
sandwiches. A small piece of cheese with apple pie or pudding
is an old-fashioned combination that is always agreeable, but
sometimes difficult of digestion.
2. Cottage cheese. — Use sour milk that has set. Other ingre-
dients: salt to taste, cayenne pepper or paprika, if liked.
Quality and flavor are improved by the addition of a table-
spoonful of butter or two tablespoonfuls of cream✪ Cottage Cheese to a pint of
the curd, but these are not necessary.
Warm the milk slowly, until the whey begins to separate
from the curd. If this process is continued too long, and the
EGGS, MILK, AND CHEESE 157
milk becomes hot, the curd will be tough. Place a piece of
cheesecloth over a bowl, pour in the curds and whey, and lift
the cloth carefully, allowing the whey to run through. Squeeze
out the remaining whey. Add the seasoning and other ingre-
dients to the curd, shape in balls, and chill before serving. It
is delicious served with lettuce and dressing as a salad, or with
gingerbread for dessert at luncheon or supper.
Principles of cooking cheese. — The fat in the cheese is melted by
heat. The protein is toughened by a high temperature, there-
fore a low temperature process should be used.
3. Cheese cooked with other food materials. — A creamy cheese
should be selected for cooking. Cheese may be grated and
sprinkled on the top of potato on the half shell, or any
other mashed potato ; or it may be sliced and placed with each
layer in escalloped potato. Its use is common with macaroni ;
and a dish of macaroni with milk and cheese is a good meat
substitute, and may be used as the main dish of a luncheon or
silnple dinner. Those to whom cheese is agreeable will find
many places for its use. Its flavor harmonizes with celery and
with tomato. The Italians serve grated Parmesan cheese with
soup, and with spaghetti that has a tomato sauce.
4. Cheese crackers. — Select crackers of a firm quality that will ✪ Cheese Crackers
Page 83 · 2 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
centrated form of food, it
}%
i...
should be eaten in small quantities, and in combination with other food materials in such a way that it will become finely divided, or it will not be easily digested. The ash content is high, the most valuable of the ash constituents of the Tnillc being retained in the cheese.
The cost of cheese. — The foreign cheeses are expensive, but American cheeses may be classed among the moderate priced foods and they compare favorably with other protein foods.
Cheese costs more than beans, and less than most cuts of meat. A good American cheese costs about twenty-five cents per pound. Taking account of composition as well as cost per pound, we find that a given amount of money buys about twice as much food value when spent for cheese as it would if spent for beef. See Fig. 45.
Care of cheese in the pantry. — Cheese should be kept dry and covered, that its odor may not be noticeable. Soft cheese should be kept in the ice box. The receptacle for cheese should be thoroughly sterilized before each new purchase is put away.
1. Uncooked cheese. — Serve a cream cheese with a salad of lettuce, and the imported cheeses with crackers and fruit for dessert. American cheese may be thinly sliced and used in sandwiches. A small piece of cheese with apple pie or pudding is an old-fashioned combination that is always agreeable, but sometimes difficult of digestion.
2. Cottage cheese. — Use sour milk that has set. Other ingredients: salt to taste, cayenne pepper or paprika, if liked. Quality and flavor are improved by the addition of a tablespoonful of butter or two tablespoonfuls of cream to a pint of the curd, but these are not necessary.
Warm the milk slowly, until the whey begins to separate from the curd. If this process is continued too long, and the
milk becomes hot, the curd will be tough. Place a piece of cheesecloth over a bowl, pour in the curds and whey, and lift the cloth carefully, allowing the whey to run through. Squeeze out the remaining whey. Add the seasoning and other ingredients to the curd, shape in balls, and chill before serving. It is delicious served with lettuce and dressing as a salad, or with gingerbread for dessert at luncheon or supper. Principles of cooking cheese. — The fat in the cheese is melted by heat. The protein is toughened by a high temperature, therefore a low temperature process should be used.
3. Cheese cooked with other food materials. — A creamy cheese
should be selected for cooking. Cheese may be grated and sprinkled on the top of potato on the half shell, or any other mashed potato ; or it may be sliced and placed with each layer in escalloped potato. Its use is common with macaroni ; and a dish of macaroni with milk and cheese is a good meat substitute, and may be used as the main dish of a luncheon or silnple dinner. Those to whom cheese is agreeable will find many places for its use. Its flavor harmonizes with celery and with tomato. The Italians serve grated Parmesan cheese with soup, and with spaghetti that has a tomato sauce.
4. Cheese crackers. — Select crackers of a firm quality that will
Records on this page
Cottage CheeseCheese Crackers