Food study

Cheese is often considered difficult of digestion, but undoubtedly part of this trouble is due to the failure to chew it sufficiently. Moreover, cheese, which is highly nutritious, is commonly eaten at the end of a meal and the consequences of overeating are laid to the indigestibility of cheese. Experiments conducted by Langworthy show that cheese is digestible both as to ease and completeness of digestion, there being "practically no difference between the cheese and the meat with respect to ease of digestion, at least in such quantities as are commonly eaten." American cheese is, then, a good substitute for meat, and, at ordinary prices, a cheap source of protein. U. S. Dept. of Agriculture. Farmers' Bulletin No. 487. " Cheese and Its Economic Use in the Diet." 1. What does ordinary cheese cost per pound? 2. What is the average composition of such cheese ? 3. How does it compare in expense with meat as a source of protein? In total nourishment? SALADS AND SALAD DRESSINGS 285 4. What other kinds of cheese are for sale in your markets, and what do they cost ? 5. Give examples of hard and soft cheeses. 6. Discuss the digestibility of cheese. Give as many reasons as possible why it is ordinarily considered somewhat indigestible. 7. In making macaroni and cheese, would it be better to sprinkle the cheese on top, or mix it with the white sauce ? Give the reason. 8. Suggest different cheese dishes. 9. Give the essential steps in the making of cheese. SALADS SALAD DRESSING A. Class Experiments. EMULSIONS. 1. Shake together a few drops of oil with a little vinegar or water. Examine. Let stand, and examine again. Is the emulsion permanent ? 2. (a) Shake together a few drops of oil with a little sodium hydroxide solution, and examine after letting it stand. (b) Shake together a little oil with a little vinegar and a little egg yolk, and examine after letting it stand. B. MAKE A MAYONNAISE DRESSING. Use the following proportions : £ tsp. mustard * f tsp. paprika f tsp. sugar 1 tsp. vinegar £ tsp. salt ^ tsp. lemon 1 egg yolk | c. oil 2 1 May be omitted entirely. 2 Olive oil or a good cottonseed oil may be used. A mixture of equal parts of the two is satisfactory. After separating, the yolk of the egg may be rolled about on a piece of cheesecloth, held flat in the hand, to remove all of the white. This will give a thicker dressing. Have the mixing bowl and the ingredients cold. In very warm weather the bowl may be surrounded with cracked ice. Beat the yolk until it is thick and creamy. Add the dry ingredients, and, beating constantly, the other ingredients in one of the two following ways : 1. Add the oil slowly, at first drop by drop, until a good emulsion is formed. Then add the lemon and vinegar alternately with the oil. Beat vigorously before each addition. 2. Add the vinegar and lemon to the beaten egg ; then, add the oil, slowly. It should not be necessary to add it drop by drop. Beat vigorously between each addition. If the oil separates out, beat another yolk, and add the separated mixture slowly, beating vigorously. The mayonnaise may be mixed with whipped cream, or with stiffly beaten white of egg, immediately before serving. C. MAKE BOILED DRESSING. 1 egg 2 tsp. sugar f c. milk 1 tsp. salt