The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1899-09-14

|
alb and about twice as much heat pro
ducing material. The waste or inedi
BILE proportions in cheese is very small
| being but a fraction of per cent. of tht
amount of food bought, whereas ir
beef, it averages twenty per cent
waste, and may, in the cheaper por.
| tions, amount to as much as fifty or six.
| ty per cent
If we take into account the edible part
of meat alone, we find that pound OF
cheese is equal to more than two
pounds of meat, and in comparison with
! the maet as bought, where the waste
must be considered at least twenty per
cent. more must be taken from the
value of the meat.
AT present prices, dollars worth of
cheese is worth nearly $3.50 worth of
beef steak, and the man who finds it
difficult to make both ends meet should,
in the light Of the above figures, endeav-
or to make the process easier by in
GLIDING cheese in the circle of his daily
food.
BY far the majority Of consumers look
upon cheese as an article to be used
sparingly, and as an article of luxury
rather than food. This idea comes
partly from habit, partly from the quail
ity of the article as found in too many
cases, but perhaps from want of
knowledge of the methods Of prepara-
'tion in such manner as to make it
take the place of the more expensive
meats, and thus appear on the table as
the principle dish in place of its usual
position of an appetizer at the end of
the meal.
There are numberless ways and meth
DDS for the cooking of meats and it is
perhaps from its former abundance that
meat has taken so prominent a place in
our diet, leaving cheese (more valuable,
yet not so well known to lower place
on the list of foods. But with the adj
vanced price of meat should come
greater attention to cheese as valuable
and cheap food and also better and i'm
proved methods of manufacture, hand
ling, and more especially of cooking in
appetizing ways.
AS rule the cook books give but lit
tie attention to the Iast question, con-
tenting themselves with a few perfume
tory illusions to cheese cooking, and
yet the methods to be used are simple
and the result is an excellent series of
dishes. Williams in his
Chemistry of Cookery" gives the fol-
lowing methods for cooking cheese
Take a quarter of a pound Of grated
cheese add to it a gill Of milk in which
is dissolved quarter teaspoonful of
cooking soda, with mustard, salt and
20 ti,A ,iyt
fully until the cheese is completely dis
solved. Then beat up three eggs, and
add this to the solution of cheese, stir
ring well. Pour into a shallow, but
tered dish and bake until nearly solid.
g. Take slices of bread and soak them
in a batter made of eggs and milk;
then place the slices Of soaked bread in
a dish and cover each slice with thick
coating of grated cheese Add another
layer of bread and one of cheese until
the dish is full. Pour surplus batter
over the top layer and bake in a slow
oven. a small amount of cooking soda
may be used as in the first recipe.
1t will be noticed that in both of these
cooking soda is used This is
'or the purpose of bringing the cheese
nto solution and mixing It evenly
through the mass, thus preventing the
ormation of the tough leathery curds
which come from the heating of cheese
~ itself. There is no doubt that if
he average consumer could obtain good
'heese and then have it placed before
him in some appetizing dish, as above
,iven. the consumption of this article
# food would be greatly increased, both
o the benefit of the consumer and the
airyman.-Hoard's Dairyman.