Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-14
NoURIsHING FOODS.
Milk and Cheese Dishes and How to
Make Them.

FROM the New York Tribune.
Milk is peculiarly adapted for use as
food. said Miss Helen Louise Johnson, in
one of her domestic science lectures '.One
reason is that Its form is suitable for COM
pination with other food substances, such
as purees, or the cream soups made with
peas. or beans. or other green vegetables.
Part milk and part stock is used. or ever.
entire milk. and this is the most admirable
substitute for meat in the luncheon bill of
fare
Cheese is one Of the most concentrated
forms of heterogeneous food. and as a food
well adapted to the laboring man. or those
working In the open air When properly
cooked, cheese is probably more easily as
simulated by the ordinary stomach than
eaten raw, and hard. uncooked cheese
should be served grated. In combination
with certain food materials. cheese is val
liable, but when used in this way should
form the staple dish of the meal. Macaroni
and cheese, rice cooked in stock and then
baked with cheese, or cooked with 1t, as in
the form of risotto. should be used in the
place of meat. An ordinary dinner menu of
meat, potato, macaroni and cheese is not
properly arranged. Macaroni and cheese
should be used for luncheon dish, and a
green vegetable should be served with meat
and potato.
'Legumes. the beans, peas and Ientils oc-
cupy high place among foods on the score
Of chemical analysis. but they are cassed
among the so-called hearty foods and
therefore one not suitable in excess for the
people of sedentary life Eaten IN reason
able amount by persons of health, they are
valuable Baked pork with beans should
take the place Of meat not be served with
1t.
Eggs. when properly cooked, are by their
composition and digestibility worthy of the
high opinion indicated by their present
price. 1t might take some courage to serve
dish Of eggs in place of meat but coming
home from hard days work in office or
shopping, scrambled eggs, with Calls
brains, or farcied eggs. eggs with tomato
sauce would be likely to tempt the appetite
and set WE'LL
Scrambled eggs with Goldfish is a de-
licious dish. For it, use half a cupful of
salt Goldfish, two tablespoonful of butter,
four eggs, five tablespoonfuls of stock,
cream or water toast, salt and paprika to
taste. Cover the Goldfish with cold water,
and let it stand fifteen minutes. Drain
cover with boiling water, stand five min
utes and drain dry. Melt the butter and
add the fish. Break the eggs into a bowl,
beat until the yolks and whites are blended
slightly, then add the cream. Turn into the
hot butter and fish. and scramble. seasoning
just before the eggs are entirely set. Serve
on toast garnished with parsley.
For combining cheese with rice. there is
an excellent method called a la Neapoitan.
Use half an onion, one cup Of rice. one cup
or tomato sauce. a quarter cup of butter
one pint of stock and three tablespoonfuis
of Parmesan cheese. Chop the onion and
and stir in the hot butter until well mixed.
Add the broth and the tomato sauce, and
season. Simmer twenty minutes, add the
cheese, let stand for five minutes and serve.
Chopped mushrooms may be added to this
dish, both for taste and food value"