Use and preparation of food

E. While cottage cheese furnishes somewhat less energy than a corresponding amount of meat it is a cheaper form of energy than most meats at present prices. As a source of energy 1 pound of cottage cheese equals: SJ ounces sirloin steak. 5 ounces smoked ham. Hi ounces round steak. 6 ounces loin pork chop, llj chuck rib beef. 7^ ounces hind leg lamb. lOJ ounces fowl. 12^ ounces breast of veal. Ss ounces fresh hana. F. The constituents of cottage cheese are in a very digestible form. Cottage cheese is much lower in fat than Cheddar cheese, but this deficiency is supplied when cream is used in its preparation, as is the usual method. 2. Methods of making cottage cheese. — There are two metliods for making cottage cheese, one known as the ordinary sour-milk process, the other called the rennet process. The latter gives a finer and more uniform texture and requires less time and attention in making. The milk may or may not be pasteurized. If milk is pasteurized first by heating to 63° C. (145° F.), and holding at that temperature for 30 minutes, a starter must be used. A. Ordinary sour-silk process. — Allow clean skim milk to sour naturallj^ or use a "starter" (milk containing lactic acid bacteria), about two tablespoons to a quart of milk. Keep at a temperature of 24° C. (75° F.) until curdled. This is about 30 hours or mx>re without a starter or 12 to 15 hours with a starter. Stir with a spoon or cut curd and heat to 38° C. (100° F.) for 20 to 30 minutes. A thermometer should be used to insure success. Stir occasionally. Do not let milk get any hotter for a higher temperature toughens the curd. When whey begins to separate and come to the top it is time to drain. Pour upon cheesecloth or into a fine strainer. Drain for 20 to 30 minutes, squeezing or moving curd to assist draining. Add one teaspoon of salt to the cheese from two to three quarts of milk. Add sweet or sour cream and mix with curd thoroughly. B. Rennet process, — Liquid rennet, junket tablets, or pepsin may be used to produce coagulation sooner than in the previous process. A starter may be used if desired. Two or three drops of liquid rennet to hasten process or one-eighth of a junket tablet dissolved in one tablespoon of cold water are used to a gallon of milk. Warm to 24° C. (75° F.) and keep at that temperature until curdled: then pour upon a cheesecloth without cutting or further heating. Drain, press, and season. 3. Uses for cottage cheese: A. Sandwiches — Lettuce alid cottage cheese. Nut and cottage cheese. Jelly and cottage cheese. Pimento, olive, or pickles and cottage cheese. Raisin, fig, date, and cheese paste. Club sandwich with cottage cheese. B. Salads and salad dressing — Nut and cheese balls. Tomatoes stuffed with cheese. Pepper rings stuffed with cheese. Prunes, dates, stuffed with cheese. Peaches or pineapple with cheese balls and nuts. Celery and cheese. Cottage cheese salad dressing. C. Main dishes — Served plain with cream or top milk. Cheese loaf. Cheese sausage. Cheese omelette or souffle. Scrambled eggs with cottage cheese. D. Desserts — Cottage cheese tarts. Cottage cheese pudding. Cottage cheese pie. Cheese custard.