FoodNet

Food study

1917

Page 136 · 4 recipe records on this page

Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
| egg, beaten slightly 3 tbsp. grated cheese Salt and pepper✪ Cheese Pudding Bake in a buttered dish, until firm. C. PREPARE WELSH RABBIT. 1 oz. cheese Cayenne or paprika £ tsp. butter \ egg, beaten slightly | tsp. mustard 1 tbsp. milk \ tsp. salt 1 slice toast✪ Welsh Rabbit Melt the cheese and butter in a double boiler, mixed with the dry ingredients, and add the egg in the milk 282 FOOD STUDY U.S.D«partment of Agriculture Prepared by Office of Experiment Stations C.FLANGWORTHY AC.True: Director Expert in Charge of Nutrition Investigations COMPOSITION OF FOOD MATERIALS mrm ras ^^i mrrm Protein Pot Carbohydrate, Ash Water WHOLE EGG EGG WHITE AND YOLK Water:737/ Fat:10.5— Ash-.L FUEL VALUE OF WHOLE EGG> 700 CALORIES PCR POUND |waters86i2 r KFVotein.-13.0 FUEL VALUE or YOLK» 1608 CAU3RIES PCR POUND CREAM CHEESE FUEL VALUE* 1950 CALORIES PER POUND COTTAGE CHEESE Waters 7£Q 20.9 Carbo. hydrates:4-.3 510 CALORIES PCR POUND COMPOSITION OP EGGS AND CHEESE CHEESE 283 as soon as the cheese is melted. Stir, until it thickens, and pour over toast. Or: 2. Make a medium white sauce and, while it is hot, stir in grated cheese, seasoning with salt and pepper. CHEESE Cheese first was probably only a means of preserv- ing milk ; now there are several hundred varieties. Like butter, cheese was a home-made product until about 1850, while now, except for cottage cheese, almost no family makes its own supply. In making cheese, the milk is first allowed to "ripen " until it is at the right stage of sourness. Sometimes lactic- acid-forming bacteria are added to the milk in order to hasten the souring. If the cheese is to be colored, the col- oring material is mixed with the milk. Rennet is then stirred into the milk. This is a ferment capable of clot- ting milk, obtained from the lining of calves' stomachs. When the curd has formed, it is cut into small pieces; these are stirred and heated somewhat and piled up to drain off as much whey as possible, and so improve the texture of the cheese. The curd is again cut into small pieces and salted and pressed. The salt helps to check any further souring. The product at this stage is called green cheese, and is lacking in flavor until it undergoes a ripening process. For this purpose the cheese is stored at the desired temperature for weeks or even months until various ferments or micro-organisms, mainly bacteria, produce the desired flavor and texture. Finally, the rind is treated with disinfectants and painted or varnished to protect the cheese from further action. Cheese is of two main types, — hard and soft. Almost 284 FOOD STUDY three-fourths of the cheese used in this country is hard cheese, of which "American Cheese" is an example. A more accurate name for this cheese is " American Cheddar Cheese." It is often called "New York Cream Cheese." Milk from goats may be used in making cheese. Some cheese is made from skimmed milk; some from whole milk ; some even from whole milk to which cream has been added. In "filled cheese", the cream is removed and lard or some other fat is substituted. The sale of skimmed- milk cheese and of filled cheese is often regulated by state laws. Federal laws require the sale of filled cheese in labeled packages.