The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-04-18
Cheese I'D chesae Dishes.

Cheese ard Cheese Dishes.
Among the earliest manufactured foods
We have any knowledge Of. is this prep
aration from The milk OF animals. One
would suppose that an article in such
common use Tor nearly three Thousand
years would be distinctly classified as to
its place in the dietary But its value as
an article Of diet has not yet been en-
tireIy established. The Ions standing be-
lief. in our country At least. that cheese
is very difficult u digest has brought
it under ban with many This belief
is well founded and while the proportion
OF heterogeneous matter in given weight Tar
e2ceeds that Ct meat it cannot he eaten
in large quantity forming the prin-
ciale article of food or substitute Tor
meat, by The majority OF people. although
in some sections of the country abroad
where meat is not obtainable, cheese is
largely eaten in substitution of meat ny
the hardy laboring people. who are called
upon Tor q very great output of rnechan-
zeal work. and it proves to be not only
a very serviceable diet. but convenient
form Of foodstur; presenting in small
bulk remarkably large amount Of nut
rient.
Cheese serves two very different pur-
poses as food. 1t may be considered and
used as a part of the regular material
for the body's sustenance, or taken in
small quantities as a kind Of condiment
along with. or after other regular fare.
THE VARIOUS KINDS
Cheese may be generally classified as
hard and soft ard the different varieties
are obtained by varying the proportion
Of cream When made eff cream alone
and at low temperature with little
pressure. we have the soft or cream
cheeses. These must be used wfsse com
paratively fresh. as they soon decompose
and become rancid. Among the common
soft. or cream cheese. we have the Eng
fish cream, Neufchatel. 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 Stilton. the king Of Eng
lish cheeses. Cheddar. Cheshire, Camem-
bert. Gorgonzola, Roque1ort, Edam.
Gruyere and Parmesan, etc. The Gruyere
and Parmesan are luxurious kinds Of
cheese. made from goats milk or an adj
mixture of goats and cows and a GER
tain degree of fermentation allowed in
the process Of manufacture.
These cheeses are not in any way su-
perior 10 the Cheshire or Stilton cheese.
but their mildness Of flavor and a certain
character of texture make them suitable
to use in cookery. chiefly as a havoring
agent, and especially with macaronf
The n at1ral color Of cheese is not deep
yellow but rather a dingy white Still
ton cheese acquires its green color from
g vegetable growth, while some other
kinds are rendered green by the addition
&C powdered sage leaves.
The food value Of the different varieties
OF cheese. considered as general diet.
can only be determined by conditions of
its manufacture. The poorer the cheese
in fat. the greate< the amount Of casein
or heterogeneous clement, while the richer
the cheese, the greater the amount OF fat
Cheddar cheese. for example. has but an
eighth or tenth Of the cream removed
from the milk and contains more fat in
proportion than the egg. It is too rich TO
loo frequently and generously INDUCED in
IS most people.
Starch and sugar are two elements
lacking in cheese which must be- supplied
nv vegetables or ouch foods as give the
required amount of these elements to
make up the requisite bulk of general
nourshment.
We dnG the rich cheeses which have
the large percentage of fat are those
which blend well with bread ina sand
viches. or with macaroui or rice. The
skin-mnk cheese have but little Fat and
very large amount Of rather indig5s-
tible curd and therefore butter fat bacon.
eggs or cream. as wen as starchy SUBJ
stances must be consumed with this ia
order 70 have perfectly nourishing
food Apparently instinct or the sense
Of taste has taught us more than theory
I'm the nice adjustments in proportioning
cur food elements and where the taste
has not been made callous and hard 10
please. it is a reasonably safe guide
HOW TO SERVE CHEESE
Pineapple. Edam and cheeses small
enough are passed whole. A piece is cut
from the top. plain or in rotches. and
this serves as a lid when The cheese IS
not on the table keeping the cheese
moist. These chceses are placed ia
silver holder or neatly wrapped il
folded napkin and placed on q dish
The stlton IS cut in hale and one-half
wrapped in a napkin for serving. a large
slice Of R0cquefort or Gorg0nzola IS laid
on folded napkin The American dairy
cheese is cut IT. cubes ~ uniform size.
while the soft cream cheese are token
our or the tInfoH wrapper and placed tn
a lace paper dolly and either served
whole or scraped Waters. butter and
crisp. white celery are served with
cheese Sometimes tho CELERY and cheese
constitute the salad course the cheese
Paraesan1 being grated and used in-
stead o. sails lar dipping.
sCaLLoPED CHEESE
Cut Sis Slices ~ breed and trim or the
crust spread wen with better butter 5
baklrs dish n1 rat - layer - breed .
slicez srrlaEle 1siv with grated rtch +
cheese treu aa3 auether layer ~ bread .
s nc t -r ~ caeese seca
rih st ard fFr.ks Beet four cess
Ieht and mE vl ORE and oae-hl.f .
-'a-s ~ mlE arl season win sait aal
erI.e-- ~ aEer fhe bread and CHESS
ana bake la ralersteiy het oxen uaii, {
e forms soft eastari-
CHEESE cRoQrETTEs
3ielt thsee levsi tablespoon afuls - tt
ter lrrla. asa -ee iesa tat3e-
na stir u
.h1 as8 f ~ us Ard
-rlH cuff 1k Tfh ha
sasreerf1f 81 slt ara assh - cayenne
sna fea ar ~ onion A1d ga
.eataa rrlEs ~ fnn e E a
--fs-ser fnr-a~ e-f frar ~ 81 go