The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-04-19

least. that cheese is very difficult to digest
has brought it under a ban with many.
proportion of heterogeneous matter in given
weight far exceeds that of meat it can
the principle article Of food or a substi-
tute for meat by the majority of people
abroad where meat is not obtainable, cheese
IS largely eaten in substitution of meat by
upon Tor a very great output OF mechan-
zeal work, and it proves to be not only
very serviceable diet but a convenient
form OF fo9dstuIi presenting in small bulk
remarkably large amount of nutrient.
poses as food. It may be considered and
used as a part of the regular material for
the 9ody,s sestesnla9ce, or taken il small
THE VARIOUS KINDS
Cheese may be generally classed as hard
and soft and the different varieties are
obtained by varying the proportion of
cream. When made of cream alone and
at low temperature with little pressure.
We have the soft or cream cheese. These
must be used while comparatively fresh,
as they soon decompose and become ran
cid. Among the common soft, or cream.
cheese we have the English cream. Neuf-
chatel. Brie and many most excellent
American cream cheeses, which. strange
to say. find more general favor abroad
than at home. where their reputation
seems entirely local.
The best and most highly esteemed
cheese are the Stilt0n. the King of Eng
land cheeses. Cheddar. Cheshire Camem-
bert. Gorgonzola. Roquefort Edam, Cru
yere and Parmesan. etc The (fruyere and
Parmesan are luxurious kinds of cheese.
made from goats milk or an admixture of
goats and cows and certain degree Of
fermentation allowed in the process Of
manufacture.
perior to the Cheshire OF Stilton cheese.
but their mildness of flavor and Ger
tain character of texture make them suit
able TO use IN cookery. chiefly as q Havor-
ing agent and especially with macaroni
The natural color of cheese is not deep
yellow, but rather a dingy white Still
ton cheese acquires its green color from
a vegetable growth, while some other kinds
are rendered green by the addition of pow
dered sage leaves
The food value of the different varieties
OF cheese, considered as a general diet.
can only be determined by conditions OF
/ its manufacture. The poorer the cheese in
fat, the greater the amount OF casein or
heterogeneous element. while the richer the
cheese, the greater the amount of fat.
Cheddar cheese. for example, has but an
eighth or tenth of cream removed from
/ the milk and contains more fat in proper
/ ton than the egg 1t is too rich to be
! Starch and sugar are two elements lack
/ vegetables or such foods give the re-
/ quired amount of these elements to make
up the requisite bulk of general nourish-
/ We find the rich cheeses. which have
which blend well with bread. in sand
wiches or with macaroni or rice The
a very large amount of rather indigesti-
4 BILE curd and therefore butter. fat bacon
J
stances must be consumed with this in
order to have perfectly EOurishing food.
/ Apparently instinct or the sense Of taste
/ has taught us more than theory in the
nice adjustments in proportioning our food
elements. And where the taste has not
/ been made callous and hard to please. il
HOW TO SERVE CHEESE.
Pineapple, Edam and cheeses small
| enough are passed whole. A piece is cut
/ this serves as a lid when the cheese is
not the table. keeping the cheese moist
/ These cheeses are placed in q silver holder
or neatly wrapped in folded napkin and
/ placed on a dish.
The Stilton is cut in half and one-haIf
wrapped in napkin for serving. 4 large
slice of F3ocuuefort or (soreonz0la is Iaid
4 on a folded napkin. The American dairy
cheese is cut in cubes Of uniform size
while the soft cream cheeses are taken
( out Of the tinfoil wrapper and placed in
4 a lace paper dolly and either served whole
( or scraped Waters butter and crisp
white celery are served with cheese
! Sometimes the celery and cheese c0nsti-
ttfte the salad course. the cheese (Par-
naesan) being grated and used instead Of
salt for dipping
SCALLOPED CHEESE.
Cut six slices of bread and trim off the
/ crust spread vel with butter butter a
/ baking dish and put in layer of bread
I slices SPRINKLE thickly with grated. rich
! cheese then add another layer of brea3
slices and a top layer Of cheese. season
/ with salt and paprika- Beat four eggs