Foods and home making

Cut and fold the whites into the yolk mixture. Turn into a buttered baking dish. Set the dish in a pan containing a little hot water. Bake in a moderate oven {350° F .) for 1 hour. Serve at once. Yield : 6 servings. Variations. — Cheese or cooked meats may be added to the white sauce. These foods should be chopped or cut into bits before com- bining with the sauce. Proceed as for making the plain souffle, merely adding the chopped food to the sauce. Cheese Souffle. — Add § cup strong cheese, grated or cut into bits. Meat Souffle. — Add 1 cup chopped ham, fish, beef, or other meat. How is cottage cheese made? According to the Mother Goose rime, Miss Muffet ate curds and whey. Perhaps she ate cheese or maybe she ate sour milk. Sour milk, especially that which has stood for several days, appears to consist of solid and liquid particles. The solid part is known as curd and the liquid, as whey. A kind of cheese known as cottage cheese is made from sour milk. In making cottage cheese, we simply heat sour milk so as to make the curd more firm. Then we strain the mixture through cloth to separate the curd from the whey. Cottage cheese may be purchased at market. There it is sold by the pound or quart. Sometimes cottage cheese has a slightly PLAIN SOUFFLE 4 tablespoons flour 1 teaspoon salt £ teaspoon white pepper 3 tablespoons butter 1 cup milk 4 eggs The Main Luncheon Dish 253 bitter taste. This may be due to the fact that the sour milk from which the cheese is made has been allowed to become too old. Cottage cheese may easily be made in the home. A large quantity of sour milk, however, is needed to make it. From one quart of sour milk, about one cup of cheese may be pre- pared. The method of making this cheese follows : COTTAGE CHEESE It is well to measure the sour milk so you will know how much salt to add to the cheese made from it. Pour the sour milk into a kettle or in the top part of a double boiler. Place the utensil containing the sour milk in a pan of hot (not boiling) water. Keep the water hot, but do not let it boil. Continue to heat the water until the sour milk becomes warm and the curd separates from the whey. Then pour the curd and whey into a clean cloth bag. Let the bag hang until no more whey drains from it. Turn the curd or cheese into a bowl. For each quart of sour milk used, add \ teaspoon salt and a dash of pepper. Also add enough cream or top milk or melted butter to make the curd moist enough to look and taste good. What are the two classes of cheese? Cottage cheese is a soft cheese. It is a soft cheese because it contains much water, about 75%. There are other kinds of soft cheeses such as Neufchatel cheese and Philadelphia cream cheese. Another group of cheeses is called hard cheese. Hard cheeses are more commonly used in this country than the soft cheeses. A kind of hard cheese called American cheese or Cheddar cheese is generally used. Swiss cheese is another popular hard cheese. Because hard cheese contains less water than soft cheese, it keeps better. Soft cheeses are sold by the package or pound. Hard cheeses are sold by the pound. Mild, medium, or strong American cheese may be purchased. When cheese is to be combined with other food such as macaroni, it is well to buy 254 Luncheon or Supper