The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1904-01-16

ly, though not entirely, in the form Of
ent properties vary considerably in the
different kinds of cheese.
As cheese consists essentially of the
caSein and fat in milk, it must always be
an article of diet somewhat trying to
delicate stolaa,.hs As first the digestive
juices must penetrate the waterproof
coating formed Of the fat before it can
have aye access to the case-n
in cheese they should maSticate it until
It is reduced to state of exceedingly
| dry cheese is more easily pulverized and
not SO apt to be swallowed in humps as
the danger of its being swallowed before
| its particles are properly and thoroughly
| solve the cheese mixed with other foods.
| The fatty acids produced in the process
of cheese riLenlng. although small in
be the cause of cheese disa agreeing to Some
instances. Tne difficulty of digeSting
cheese is in the stomach; once properly
disposed of there and transferred to THO
intestine it is absorbed easily and
completely as meat.
Adopting cheese as a cheap and valua-
BILE substitute for expensive meat, we
must first consider its relative food val
ne, and there can be reasonable doubt
of its high nutritive value when one re-
members that a pound of such cheese s
cheddar should represent the total casein
and most of the fat of gallon OF r1cn
milk.
In choosing cheese as a cheap substi-
tute for meat we must ia Ike into consider
alton the varieties and know whethe we
value estimated at the actual cost of
pound of proteid and fat contained in the
cheese with all water excluded very
interesting table is given for those who
wish to study the relative merits of diff
sire to buy a cheap and adequate substi-
tute for meat or simply as a SaVory ap-
pendage to an ample meal.
American cheese contains rather more
ana man at the half the pqce sflton
again costs twice as much as the Amer
loan and contains about the same pro-
portion of real food. The man who wlsheS
to buy a cheese that is cheap and rich
in nutriment is advised to purchase the
American Dutch-the former pre-
ferred In this way he gets the best re-
turns for money spent if he desires actual
bodily sustenance and building material
HARD AND SOFT KINDS.
The chief examples of hard cheese are
Parmesan, Gonda, Edam. Chester Ched-
IA Amongst the soft cheeses the most
common are Brie, Camembert, Neufcha,
tel, Gorgonzola. Lmberg, Stilton and
Neufchatel and other cream cheeses are
made from milk to which cream has been
added. The soft cheeses are made for
| immediate use and do not keep WELL
Rich riDe cheese can rarely be used in
cookery unless for the production OF
cheese straws and fingers: for these al
| most any kind may be used, OFTEN green
more frequently in cookery, as It crates tt
well. although g a, it has less flavor than
Filled cheeses-those made of SKINNED
milk with lard or some cheap fat added
| to them, are to be avoided. They do not
| keep we'll have little flavor and when
placed in a warm temperature they be
to blend completely Place a slice or
piece of filled cheese on plate and stand
the lard will be found nearly all melted
out on the plate: Cheese lovers can usu 5
| ally detect the filled cheese by taste and
smell if not by appearance
FILLED cheese are the most tndigestible
of all for delicate persons.
American cheeSemakerS very success
fully initiate the highly esteemed foreign
cheeses. While our own American cheeses
are not given the distinguishing names
which enable US to make a particular Sc
lection of any one kind We find most
pleasing to our taste. unless we make an
exception of the Pineapple cheese.
Small cheeses like Pineapple or Edam
have their tops cut off, either plain or
scalloped-this your grocer will do FOR you
then placed in a silver cheese. holder or
E cheese scoop on side of dish, A stilton
half wrapped in a napkin and served.
Roquefort and Gongonzola are cut IN
{ The American dairy cheeses are served
cut in small. uniform cubes
Brie Neufchatel and other soft cheeses
: are first Invested of their tinfoil wrap
: pers and then scraped before they ar, are
balls rolled in grated yellow cheese or
: chopped nuts, or two whole English wal
: nut meats placed one on each sue g, anu
lightly pressed into the cheese pail
CHEESE BALLS.
Take a cup of grated dairy cheese, add
5 salt, cayenne and celery salt to taste ste;
: and and White Form into balls about as
large as wa1nuts and roll in beaten egg
: aii few v at time, into hot fat and cook a
delicate brown. Serve with cream
: SAUCE LUNCHEON sAvoRY.
Freak quarter of a pound of good dairy
cheese into small pieces and pound to a
s m4ern the isib beaten yoiks of two eggs,
i teaspoon of mixed mustard and cayenne
and SAL, Of Tather fresh bread. Spread the
: cheese mixture over these, place IN not
oven and let brown delicately and serve
. a. CHEESE FRITTERS.
This is a good way to use up cheese
that has become little dry, altnouenh tne
4 ounces of grated or crumbled cheese INTO
a mortar or chopping bowl with level
tongue. three level teaspoons of fine bread
crumbs, a teaspoon Of dry mustard,
piece pr CAYENNE 0l pu''s and yok Of an egg wei
4 beaten Pound to a paste with potato
t tiheTi1u mixed form into balls about
/ the size of walnuts. fatten them a ~. NJ
] tie, dip them in French frylng patLeI
and fry in deep hot fat for about two
RAMINOLIS A LA SOYER-
Melt two tablespoons of butter in
] saucepan, add two tablespoons Of -four
/ and stir over the fire until smooth anc
1 hubblipg hot, then add half cup OF wa
| ter, stir until smooth. then add quarter
of a pound of grated cheese, stir and cooB
/ until smooth, then remove from the hre
and stir in very gradually three, well
beaten eggs Have ready and an +b vel cbe oat-
/ mixture in Jumps about the size of wal
nuts make slight hollow in top OF eacn
/ | brush them over with beaten egg, put IN
/ SPOONFUL of Grated cheese in each hollow
/ place in the oven and bake twelve MIN
utes Serve immediately
CHEESE CUSTARDS-
Crate very fine three ounces of cheese
/ and beat to q cream with two ounces o.
| butter being careful not to oil it. Adt
4 two eggs well beaten, a little celery sal