Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-03-27

\SoHuucled Dy 1lua AmeS Wills,
Marquette Building. Chicago. All
rights reserved by Banning Co., Chi
cago).
Cheese as a Substitute for Meat.
The cheese that wears the dainty mold
And melts like butter I'm the mouth:
And whose consumption oft Is graced
BY such "A pleasant aftertaste.
We possess in cheese a cheap sub
stitute for meat. but if it is thus to
become of value in modest and poor
households it is of the greatest i'm
portance what varieties of cheese are
bought with this end in view If
cheese is TO be eaten only for its flavor
and served as a savory adjunct to the
meal its nutrtve value need not be
considered of Importance: i'm fact, the
less nutriment it furnishes the better
under these conditions. But when the
desire is to get the most for the money
you spend. in the form of blood, muscle
and brain. then we should not pay for
flavor unless at the same time we Sc
cure the proper amount of food value.
The American and Dutch cheeses are
recommended to those who wish
to have a cheap and nourishing subst-
fute for meat. as they contain more nu-
triment than the same quantity of
Parmesan, so much used on account
of its flavor in cookery. Stiton is one
of the popular cheeSes also used in
cookery but it contains no higher per-
centaee than the American, while it
costs Il very great deal more.
The Digestibiity of Cheese
Delicate stomachs always find cheese
"a, ~, at ,.Ia Of GIL, Of
This is due to the fat contained in the
cheese this forms an impervious coat
ing which resists the action of the di-
geStive juices on the casein. if it does
not prevent their access entirely.
Cheese must be reduced to Il state of
fine division first in the mouth by
thorough mastication and not swal-
lowed in Jumps. Unless cheese is rich
enough to melt like butter in the
mouth. it seldom enters the stomach in
suitable form for proper digestion
Dry, hard cheese is more easily pull
verified than the soft and less liable
to elude the teeth, and is therefore
more readily disposed of when il
reaches the stomach. Hard cheese
should, however, be grated before it is
eaten, and the softer kinds serve Il
better purpose when they are dis
solved and mixed with other forms of
food. The practice of serving hard.
crisp crackers or waters with the rich,
saVory cheeses has a better reason
than custom to recommend it. as the
cracker crumbs assist in breaking up
and separating the cheese so that it is
not swallowed in compact Jumps.
AS cheese undergoes the ripening
process a small percentage of fatty
acids is produced and these are irri
tatiug to weak stomachs. Some writ
ers recommend the addition of Il small
amount of an alk:tli in the solution of
the cheese to neutraliZe these and rem
der them less harmful. When these
cheeses are eaten with vegetable salads
they ought to be digested without diff
ficuty The difficulty of digesting
cheese occurs only in the stomach:
safely through this stage, it is absorbed
as easily and completely as meat. The
mode of cooking cheese. known as
fondu is one that is exceedingly saw
DRY and nutritious 1t is of the nature
of a pudding and contains milk and
eggs in the combination. The dish is
cheap convenient and wholesome and
used very extensively abroad