The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-11-22
The Many Cheese Preparations.

The Many Cheese Preparations
There are so many delicious ways Of
serving cheese, either in substantial dishes /
OF IN IN dai;nty little tit-bits. such as entrees
or saVorles, 1t is not possible Tor the or
binary cook book to give an exhaustive |
llst OF the many methods of preparing this |
Na ar 1000 product.
me dlgestib1Ity of cheese is IN evervexed |
anu disputed question, but experiment |
proves Ihat to the average person certain |
kinds of cheese are as digestible as theyare |
nutritious. When we consider the chem |
cneese we ma It very rich, richer than
any other known food, in nuurtive ele- |
menus NJ put 1t aries with he conditions
u ieS Iudnulacture The skim milk forms |
are apt to be indigestible The noorer the |
cheese the greater is the proportion of |
caseln or the nltrogenCus element, while |
the richer cheese contains a greater pro- |
portion OF fat or butter In either case.
however, the proportion OF nitrOgenOlls |
of meat.
When we question the value of cheese
as an article of food we should consider
That large class of laboring men-the |
scotch, the poor of South Wales and many
countries in England where cheese is |
largely manufactured and also the Swiss
mountaineers-eat it as substitute for
ficulty in digesting it as they eat 1t ra-
tlonally and not as thu American usually
consumes 1t, as a savory to be eaten at
me end OF a full dinnc This is adding
insult to injury by pIac an ADDED bur-
zen upon an already oVer.o aded digestion, |
as the system must discard waste this
ADDITIONAL nltrogenous matter Which il has
Cheese of the skim milk variety requires
longer time for digestion than the richer
cheeSe owing to the smaller amount of fat
ana larger amount of casein contained in
the former. Among the best cheeses are
Chcddar, most famous of all English
cheeses, with its nutty, delicious flavor.
Cheeses similar to the English Cheddar
are made in the States and Canada The
! Stilton is another choice English cheese
Its rich, pale-colored substance Is marked
with greenish veins. This is never eaten
until wen cured It is dessert ch,.ess
! Which Orta nd ba
/ Goreonzala. This latter cheese, though
/ considered sadly indigestible" best
pleases the true gourmet.
France produces 40 varieties of cheese,
the most famous among them being the
Camembert and Neufchatel The csruyers
is a thick firm cheese much used in cook
ing: A variety of this cheese IS made in
| Switzerland and is usually favored with
! herbs.
Neufchatel cheese is familiar to most
| houselzeepers 1t is the rich, creamy white
cheese put up in tiny rolls covered with
tin foil and is very popular dessert cheese
/ favored by those whose taste does not rel
lsh the strong Favored varieties. The rare
ripe cheeseS. beloved by the epicures owe
their peculiar and Individual flavor 70 tne
dampness, certain temperatures and Guilt
vatlon OF certain peculiar species bac-
Holland gives US Gouda and the we'll
known Edam cheese. The former resem-
bles the English Cheddar. The Edam IS a
rich though rather hard cheese of a deep
! yellow color and differs from other cheeses
in its preparation, acid instead of rernet
formed in round balls and artifciallv col
ored red outside and then wrapped in tin
are passed whole, first having the top cut
off, plain or in notches: these tops being
replaced after the cheese has been served
so as to keep it moist Wrap these cheese
| neatly in plated napkin to serve unAss
you have a silver cheese holder.
Germany furnishes a number of we'll
| known cheeses. Italy gives us the veil
known Parmesan 50 generally used m
very hard 1t is grated before Using and
! will keep indefinitely without deteriorating
| Provident housewives keep a bottle of the
grated Parmesari on the pantry shelf as
its fine flavor will add greatly to a dish
of boiled macaroni. rice, caulidower,
| creamed cabbage and many other vegsta-
bles. Parmesan is also used in cheese
straws. cheese fingers, cheese balls. for
The American dairy cheeses are much
esteemed, although we have the reputation
tutins for the cream a sufficient amount
of lard or cheap vegetable oil to make
hardly distinguishable from the honestly
made product until they ''ripen'' and their
imitation. The really good article If
American manufacture suffers through the
reputation of the spurious goods.
Perhaps the earliest and certainly the
best and most wholesome cheese made is
the Dutch OF cottage cheese. This is
made by the farmers who have milk IN
abundance. The milk is soured. then il
is SKINNED and soalded with sufficient
boiling water to separate the curds and
whey but leaving the former soft. When
sufficiently drained the eurd is mixed
with a little cream, salt and pepper and
forms delicious wholesome dish very
nutritious and the result of natural pro-
cess of fermentation.
The display of cheeseS from almost every
civilized land. which one of the nota-
BILE exhibits at the Columbian exposition,
is staple food ir many countries and con-
SERVING CHEESE.
Cheese may be made into souffles, rame-
kins, omelets. etc. and served before the
or celery with salad before hot dessert
or after the dessert. Cheese fingers and
cheese straws are served with the salad;
A Stilton or Chester cheese IS cut IN half
and one part wrapped in a napkin and
served. Roquefort and Gorgonzola are cut
in large slices from the cheese and served
in a folded napkin. The American dairy
cheese is cut in small cubes of equal size,
while the soft cheeses, Brie. Ncufchatel,
etc, are unwrap!sed from the tinfoil and
scraped before serving.
Place on lace paper. Pass fresh butter
wafer biscuit. or the clery with the
CHEESE sAvORY.
Put an ounce of butter into a saucepan
with a teaspoonful of curry powder. half
a small onion and one tart apple chopped
add a little milk and cook gently until the
onion is soft. Add two ounces of ricn
cheese cut into thin slices: stir until rlelt-
ed, then put in half a saltspoon OF salt
and pour over some neatly trimmed toast
ed slices of bread
Take one cup of dry grated cheese. follr
eggs one cup of milk. one teaspoonfui OF
butter two teaspoonfuls of flour mixed
with milk. a bit of baking soda the size
, of pea, half teaspoonful of salt ard q
pinch of cayenne Heat the milk, stirring
in the soda. butter. salt, cayenne and the
moistened flour. Beat the eggs and pour
the scalding hot mixture over them; then
pour into buttered custard cups and bake
in a brisk oven for about 20 minutes. Iney
should puff up and be dainty brown
HOW TO HAVE A GOOD WIND.