To make this cheese, rennet, a .substance from the stomach of the calf, is added to warm, sweet, slightly cooled milk. After the rennet is added, the milk is allowed to .stand until it thickens. It is then cut into small cubes and the Avhey is drawn ofif. Salt is then added and the cheese put into a press. When it is well pressed it is taken out, placed in a cool, clean place and allowed to ripen. Cheese is a protein food and, therefore, should be cooked at a low temperature. AVhen it is cooked at a high temperature it becomes tough and stringy and is not easily digested. Lang- worthy says, that "it seems fair to believe that there is practi- cally no difference between the ease of digestion of cheese and meat when both foods are properly prepared." The reputation which cheese has gotten for being very indigestible is largely attributed to the unsuitable way in which it is cooked and eaten. When given a rational place in the diet., it is usually easily di- gested. References The University of Texas Bulletins: Simple Cooking of Wholesome Pood for the Farm Home. No. 303. Problem of the School Luncheon, Part II. No. 339. Simple Courses in Home Economics 47 Fartvers ' B ulletins : Cheese and Its Economical Uses in the Diet. Xo. 487. Sherman, "Food Products," the IMacmillan Co., X. Y. Green, "Food Products of the World." Lesson Plan TeacJier's Aim: To teach the composition, nutritive value, and best method of cooking cheese, Pu2)il^s Aim: To learn how to n)ake and serve dishes containing cheese. Suggested Questions AVhat is cheese? What kinds are there? TTow is American cheese made? Where does rennet come from? Could it be made at home? How? What is cottage cheese? Can someone give a good recipe for making it? What are the best ways for using it? Related Sub.jects Geography : What states in the United States are known for their cheese making ? English : Xoteljook work in which important points in the lesson are noted. The article on the lesson should always be corrected. Read stories about cheese. Spelling: • Learn new words. Detine each and use in sentences. 48 Bulletin of tlie University of Texas Eecipes Cottage Cheese Clabbered milk — heat slowly until rnird begins to separate from the whey. Pour into a cheese cloth bag made for that purpose. Allow it to drip until dry and mealy. Add salt to season✪ Cottage Cheese. ]\Iix well. Note: The cheese will keep for several days if stored in a cool place. It may be served in several ways. The following are sug- gested. As a: Dessert — with cream and sugar, honey or syrup. Salad or sandwiches in combination with olives, pimentoes, onions, nuts and salad dressing. (See recipes for sandwiches, "Out-of-door Picnic") Cottage CJieese Pudding 2 G. cottage cheese V2 C. sugar % C. currants or raisins 1/4 C. bread crumbs 14 C. melted butter 2 eggs — slightly beaten✪ Cottage Cheese Pudding. Mix the above ingredients. Bake in a slow oven. Set baking dish in a pan of hot water. Cottage Cheese Salad Note: To give variety to the method in serving, which is quite as important as variety of flavor, roll prepared cheese into round or egg shaped balls, sprinkle with chopped nut meats, then serve as usual on lettuce leaf. The leaf may be rolled, then cut into narrow strips and placed in plate, suggesting a nest. Simple Courses in Home Economics 49 Cheese on Toast. I (A meat substitute)

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To make this cheese, rennet, a .substance from the stomach of the calf, is added to warm, sweet, slightly cooled milk. After the rennet is added, the milk is allowed to .stand until it thickens. It is then cut into small cubes and the Avhey is drawn ofif. Salt is then added and the cheese put into a press. When it is well pressed it is taken out, placed in a cool, clean place and allowed to ripen. Cheese is a protein food and, therefore, should be cooked at a low temperature. AVhen it is cooked at a high temperature it becomes tough and stringy and is not easily digested. Lang- worthy says, that "it seems fair to believe that there is practi- cally no difference between the ease of digestion of cheese and meat when both foods are properly prepared." The reputation which cheese has gotten for being very indigestible is largely attributed to the unsuitable way in which it is cooked and eaten. When given a rational place in the diet., it is usually easily di- gested. References The University of Texas Bulletins: Simple Cooking of Wholesome Pood for the Farm Home. No. 303. Problem of the School Luncheon, Part II. No. 339. Simple Courses in Home Economics 47 Fartvers ' B ulletins : Cheese and Its Economical Uses in the Diet. Xo. 487. Sherman, "Food Products," the IMacmillan Co., X. Y. Green, "Food Products of the World." Lesson Plan TeacJier's Aim: To teach the composition, nutritive value, and best method of cooking cheese, Pu2)il^s Aim: To learn how to n)ake and serve dishes containing cheese. Suggested Questions AVhat is cheese? What kinds are there? TTow is American cheese made? Where does rennet come from? Could it be made at home? How? What is cottage cheese? Can someone give a good recipe for making it? What are the best ways for using it? Related Sub.jects Geography : What states in the United States are known for their cheese making ? English : Xoteljook work in which important points in the lesson are noted. The article on the lesson should always be corrected. Read stories about cheese. Spelling: • Learn new words. Detine each and use in sentences. 48 Bulletin of tlie University of Texas Eecipes Cottage Cheese Clabbered milk — heat slowly until rnird begins to separate from the whey. Pour into a cheese cloth bag made for that purpose. Allow it to drip until dry and mealy. Add salt to season. ]\Iix well. Note: The cheese will keep for several days if stored in a cool place. It may be served in several ways. The following are sug- gested. As a: Dessert — with cream and sugar, honey or syrup. Salad or sandwiches in combination with olives, pimentoes, onions, nuts and salad dressing. (See recipes for sandwiches, "Out-of-door Picnic") Cottage CJieese Pudding 2 G. cottage cheese V2 C. sugar % C. currants or raisins 1/4 C. bread crumbs 14 C. melted butter 2 eggs — slightly beaten. Mix the above ingredients. Bake in a slow oven. Set baking dish in a pan of hot water. Cottage Cheese Salad Note: To give variety to the method in serving, which is quite as important as variety of flavor, roll prepared cheese into round or egg shaped balls, sprinkle with chopped nut meats, then serve as usual on lettuce leaf. The leaf may be rolled, then cut into narrow strips and placed in plate, suggesting a nest. Simple Courses in Home Economics 49 Cheese on Toast. I (A meat substitute)

A simple course in home economics for rural schools