Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-07-22
Table and Kitchen 4.
Cheese Dishes for Hot Weather Con-
sumption,

sumption.
Cheese is a plentiful American product
which is not given the consideration in our
daily dietaries which its food value war
rants.
Perhaps one reason for this neglect of SO
valuable food is due to misunderstanding
of its nature and real place in the classifi-
cation of food substances. One is contin-
ually admonished to use it sparingly on ac-
count of it's rather indigestib1e nature. This
leads to the belief in many minds that it Is
not altogether a suitable or approved food,
or, in fact, food at all, in the proper
sense, but used on account of it's savoriness
and always as an appetizer.
Many who are exceedingly fond of cheese
and would greatly prefer nicely prepared
dish of this instead Of meat dish will
occasionally indulge their taste In this way
with fear and trembling for the conse-
quence of their rashness. If they possess
sensitive stomachs, as we'll as conscience,
one mmediately acts upon the other and
seriously retards the digestion Of the cheese,
which would otherwise agree nicely.
In many families cheese is never served in
any form except with the salad course OF
with pie, or to add flavor to such dishes as
baked macaron1
In advising the sparing use of cheese the
idea is to make clear to those who DO not
realize the highly nutritious properties OF
the food that when sufficient amount OF
other heterogeneous foods is partaken OF the
cheese is not only Superfuous but over
taxes the digestive functions when taken
in any considerable quantity. No more so,
however, than overindulgence in other
foods of the same substantial and hearty
composition.
And a word here in reference to think
ing too much about what you eat. Ihere
is without doubt too much misdirected
thought in regard to our eating, especially
while we eat. If the subject were taken up
in the same manner in which any science or
business Is studied and reduced to the same
simple practical basis all the thinking re-
quired would be to arrange for oally sup
DIV of proper foods. Then, being sure you
were right, all worry and anxiety could be
thrown aside and the mind rise superior
over matter so far to be able to take no
thought of what we are eating or OF us
possible consequence, and possibly one CON-
mon source of indigestion would thus De
ohyiated The only reminder we should
have that we have eaten shoulo De an
agreeable sensation Of general satisfaction
with ourselves and surroundings, without
knowing how whence 1t came .
Well-prepared cheese d1Sh Is accePtaoAe
tn any one as it's saVOry Odor ana lnFllins
flavor create appetite that Will not always
come so readily for some other 1oous. Anu
in color II gives pleasant suggestions 10 .Iis
eve and mind something of the peace ana
contentment of fresh air, pastoral lie, ana
of the old-time hospitality OF the WaysloS
inn, and of uninterrupted, whlte-aproheo
| dairy maids singing at their work.
In regard to the digestibility of cheese,
! it is true that the poorer, harder KINDS are
not very easily digested, as these contain d
very large proportion of casein. But the
richer, softer and finer-fiavored and less
compact cheeses do not merit this reputa-
| ton There is no more nutritious conVen-
| lent or more wholesome diet for the LABOR
| ing man than good cheese ana nome-hau1
| bread and a wen-selected variety or cheese
| made up skillfully by any of the many de-
| lightful methods given will agree with any
| one possessing the average powers Oh olses-
| ton. It's naturally stimulating property as
sists greatly in the work of disposing OF a
| combination cheese dish. and SO long as this
| is the only food eaten requiring any length
! OF time for its digestion the process Will
| not be difficult.
Cream of Cheese Soup.
,rb;s so,p NAV he made with all milk