2.61 pounds round steak. 2.52 pounds fowl. 1.17 pounds smoked ham, 1.29 pounds fresh ham. 74 USE AND PREPARATION OF FOOD. The protein of cheese is the casein of milk, one of the most com- plete forms of protein. The value of milk fat has already been dis- cussed (see lesson 2), and, like milk, cheese is rich in the important minerals, calcium and phosphorus. 3. Cost: A. It takes approximately a gallon of milk to make a pound of cheese. As the price of milk has risen, so the cost of cheese has advanced. Owing, however, to the fact that cheese is a concentrated food with no waste the money spent for Cheddar cheese buys nearly twice as much food value as if spent for meat. Cheese at 40 cents a pound is a cheaper source of protein than meat at 30 cents a pound or eggs at 30 cents a dozen. B. In the case of more expensive varieties of cheese the increase in cost is not due to any increase in nutritive value, but is paid for flavor. 4. Digestibility: A. Cheese is a concentrated, close-textured, rich food. Many peo- ple who believe cheese is indigestible make the mistake of eating too much at one time, failing to chew it well, or eating it at the end of a heavy meal. Experiments show that 90 per cent of the protein and nearly 90 per cent of the fat are digested and absorbed (a per- centage which compares well with, other foods) and that it causes no digestive disturbances to an average person when properly eaten. 5. Points to remember in serving cheese : A. Make cheese a real part of the meal and do not add it to an already adequate meal. For instance, cheese and meat are not neces- sary in the same meal. B. For a well-balanced and an attractive meal cheese should be served with carbohydrate foods, such as bread, crackers, potatoes, or rice, and with crisp fruits and vegetables. C. Use a low temperature in cooking cheese. A high temperature makes it stringy, tough, and less easily digested. D. On account of its concentrated form cheese is more easily di- gested if grated and mixed with other foods. Grated cheese may be added to macaroni and other such dishes at time of serving. 6. Suggestions for cheese dishes : A. Cheese dishes, used as meat substitutes, such as cheese loaf, cheese fondu, and welch rarebit. B. Cheese soups and cheese and vegetable combinations. C. Cheese salads, sandwiches. D. Cheese pastry, cheese wafers. METHOD or DEVELOPING LABORATORY WORK. The teacher should have on hand samples of different kinds of cheese and the prices per pound. Bring out the point that price is USE AND PREPARATION OF FOOD. 75 not a sign' of nutritive value, but varies with the flavor and the meth- ods of making. In some localities where there is an abundance of milk it may be worth while to give, in connection with this lesson, a demonstration on the making of Cheddar cheese, or directions for the process may be given to the women and the cheese made by them at home and brought to class later. Directions for making Cheddar cheese may be obtained in the reference material. BOSTON ROAST. Kidney beans or equivalent quantity of Bi*ead crumDs. cooked beans, 1 pound can. Salt. Grated cheese, i pound. ✪ Boston Roast

AI-modernized reading of the original text

2.61 pounds round steak. 2.52 pounds fowl. 1.17 pounds smoked ham, 1.29 pounds fresh ham. The protein of cheese is the casein of milk, one of the most complete forms of protein. The value of milk fat has already been discussed (see lesson 2), and, like milk, cheese is rich in the important minerals, calcium and phosphorus. 3. Cost: A. It takes approximately a gallon of milk to make a pound of cheese. As the price of milk has risen, so the cost of cheese has advanced. Owing, however, to the fact that cheese is a concentrated food with no waste the money spent for Cheddar cheese buys nearly twice as much food value as if spent for meat. Cheese at 40 cents a pound is a cheaper source of protein than meat at 30 cents a pound or eggs at 30 cents a dozen. B. In the case of more expensive varieties of cheese the increase in cost is not due to any increase in nutritive value, but is paid for flavor. 4. Digestibility: A. Cheese is a concentrated, close-textured, rich food. Many people who believe cheese is indigestible make the mistake of eating too much at one time, failing to chew it well, or eating it at the end of a heavy meal. Experiments show that 90 per cent of the protein and nearly 90 per cent of the fat are digested and absorbed (a percentage which compares well with, other foods) and that it causes no digestive disturbances to an average person when properly eaten. 5. Points to remember in serving cheese : A. Make cheese a real part of the meal and do not add it to an already adequate meal. For instance, cheese and meat are not necessary in the same meal. B. For a well-balanced and an attractive meal cheese should be served with carbohydrate foods, such as bread, crackers, potatoes, or rice, and with crisp fruits and vegetables. C. Use a low temperature in cooking cheese. A high temperature makes it stringy, tough, and less easily digested. D. On account of its concentrated form cheese is more easily digested if grated and mixed with other foods. Grated cheese may be added to macaroni and other such dishes at time of serving. 6. Suggestions for cheese dishes : A. Cheese dishes, used as meat substitutes, such as cheese loaf, cheese fondu, and welch rarebit. B. Cheese soups and cheese and vegetable combinations. C. Cheese salads, sandwiches. D. Cheese pastry, cheese wafers. The teacher should have on hand samples of different kinds of cheese and the prices per pound. Bring out the point that price is not a sign' of nutritive value, but varies with the flavor and the methods of making. In some localities where there is an abundance of milk it may be worth while to give, in connection with this lesson, a demonstration on the making of Cheddar cheese, or directions for the process may be given to the women and the cheese made by them at home and brought to class later. Directions for making Cheddar cheese may be obtained in the reference material. BOSTON ROAST. Kidney beans or equivalent quantity of Bi*ead crumDs. cooked beans, 1 pound can. Salt. Grated cheese, i pound.

Records on this page

Boston Roast

Use and preparation of food