New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1902-04-13
CHEESE ANDHOW TO COOK IT..
WHEN PROPERLY PREPARED IT IS NOT
INDIGESTIBLE SAYS MRS JOHNSON
ITS NUTRITIVE QUALITIES.

Zone Mound Of cheese gives more actual nourish-
ment than pound of beefsteak,'' said Miss Helen
Louise Johnson in her lecture on cookery at the
BROOKLYN Institute of Arts and Sciences in the
Young Mems Christian Association Building last
week. An impression prevails that cheese is in
digestble but under the right circumstances cheese
is as digestible as many other foods, and more
nutritious.
After enumerating the life sustaining elements
contained milk the speaker said: Cheese is in
reality condensed milk its manufacture depend
ing upon the agulation of milk under an acid or
ferment
The finest cheeses come from the best grazing
countries. as the quality OF the milk affects cheese
In making cheese the milk is coaguated by the
addition of rennet and small percentage OF salt.
Before adding the rennet the milk is carefully
warmed to certain temperature. this varying
with the kind of cheese 20 be made The curd is
then separated from the whey. and in this process
extreme care is employed. After draining, the
cheese is pressed into various forms. then put
away to cure or ripen, and upon this ripenins
process the characteristic odors and havors de-
pend. This ripening is now known to be due to the
action of bacteria. and if the curd be sterllized
the cheese will fail to rpen: to make cheese
without the aid of bacteria is impossible
There many varieties of cheese, but they
can primarily be divided into skim milk, whole
milk and cheeses, the last being those 10
which extra has been added. OF the more
than forty varieties of French cheeses, Roquefort
Brie. Camembert and Neufchate among the
the little town of that name and is made from the
milk of ewes. The culture of the bacteria to which
the cheese its flavor is induced by layers OF
brown bread crumbs. This cheese is dried in caves.
and one popularity OF It's manufacture is the
prickng of the cheese to admit the air. for In max
ing other cheeses air is excluded coat of fat
sometimes being applied to accomplish this.
The best known Holland cheese is the Edam.
round hard cheese, colored red by being wrapped
in cloths dipped in annatto. II differs from the
ma iortv of cheeses that acid is used in the place
OF rennet for forming the curd. Brie Camemoert
and Neufchatel cheeses Of excellent flavor are
made in this State as successfully abroad. and
the so-called Philadelphia cream cheese is prod
uct of Northern New-York
Cheddar Miss Johnson ranked first among the
English cheeses
This cheese has delicious nutty flavor" she
said. 1t is cured in from three TO six months,
although it is said to improve from age Stilton
cheese was classed second among the best known
English cheeses Parmesan cheese. which is so
ha I'd that 1t is grated and sold bottled, was recon-
mended for cooking purposes.
Cooked cheese is more digestible than un-
cooked" said the speaker Some people think it
is only fad TO put grated cheese crackers and
cook them in the but that is excellent way
Of preparing this food The Welsh rarebit. or rao-
bit If properly made, is another good way OF cook
ing cheese and IS more dgestble than the piece
OF cheese with apple pie. When I add
cheese TO dish l do not sprinkle it in layers but
prefer melt it thoroughly in heated butter
Cheese 10 be digestible should be crumpled finely
or grated If eaten raw. and when cooked should
be dissolved with milk broth or vegetable
juices
To make cheese omeet Miss Johnson took
the following ingredients: Three eggs. one table
spoonful Of melted butter. three tablespoonfus of
cream one tablespoonful of grated cheese, salt and
paprika to season. The directions were: Beat the
butter Melt the necessary butter in the pan, and
a s IL is hot enough pour IN the oulelet
While cooking the omeiet the lecturer heId up
the handle OF the pan that the deep portion OF
the mixture close 70 the heat and kept
Timber knife continually passing under this part
to draw the cooked portion toward her. allowing
the liquid part TO drain on toward the
hotter portion OF the pan. -,
1t does matter II the omelet does iooh
like scrambled eggs while cooking said Miss
Johnson The more 'scrambly' the eggs look while
cooking the finer the omelet will be As soon
as the mixture had thickened 10 the right con-
sistcncy. Miss Johnson began carefully rolling the
edge OF the omelet toward her from the furthest
side OF the pan. The omelet was literally rolled
as Jelly rolf might be. toward the handle Of the
ton to brown the omeet was carefully lifted upon
a dish and sprinked with grated cheese
Cheese crOquettes made with the following
ingredients: One cUpful of grated cheese one table
spoonful OF Parmesan cheese, three taolespooniuis
OF butter four tablespoonfuls of -four two-thirds
of n cupful milk. the yolkS of two eggs and salt
and paprika to season. a white sauce was made
by melting the butter and then stirring in -four
until the whole looked smooth and well cooked
The milk added. and the sauce thckened with
/ ATTEND THE BIENNIAL OF TIL
IONTH IN LOS ANGELES, CALF