The Washington herald., 1911-07-02
A recent government report states,

A recent government report staeesi
"a pound OF cheese has nearly ms
same food value as two pounds Of fresh.
beef or any other fresh meat. It iS
worth as much as a pound Of ham. and,
is more digestible, and Is equal to two
pounds of eggs and three pounds OF hsh.,
In price, good cheese costs about q
as much as the cheaper boiling beef, and
costs practically the same per pound a.
smoked ham or bacon.
The only way to account for the COM,
paratively limited demand for cheese Is
on the basis of custom and lack OF,
knowledge. Secretary Wilson (ssorstarT.
Of Agricultural urges the American pn6s
lie to widen out on cheese"
AS housekeepers, we are always long
ing for new animal food or for something
else which will impart a little variety
to our bill Of fare without running OEn
market bills up out OF reach.
We have all Of US been heard to say
that we could set as good q table as any
one and have as much variety, IL pouls
try and game were not prohibitivsly
high. and that We are tired Of the end
less round Of beef, mutton. pork. and
veal
Here is a chance for US to bring q nttls
change into the family bill Of fare, and
at no great sum. Even whr. cheese
costs a third more than round steak and
twice as much as good boiling beef. II
Is so highly concentrated a nourishment
that a pound Of It, according to all au-
thorities, has as much value as two
pounds of fresh meat.
Do Not Know How to Cook Ik,
OF course, the trouble has been that the
housekeepers have not had clear notions
as to how to cook it. Plain uncooked
cheese does not appeal TO the appetite as
a savory meat dish would. and the only
form in which cooked cheese is known
to most persons-welsh rabbit-has so
bad a reputation, chiefly owing to the
time and the circumstances when It Is
eaten, that cheese as a steady article Of
diet has hardly had a fair show.
Since cheese is highly concentrated,
1t stands to reason that It should not
go to bed. Even a healthy man or
woman would hesitate to get outside OF
a hearty supper of beefsteak at midnight
and then go to bed within half an hour.
or so. Yet these are the conditions un-,
der which Welsh rabbit is usually eaten.
and then the eaters wonder at the uns
fortunate effects and blame the unfor-
tunate bunny!
Suppose you took your Welsh rab-
bit for a luncheon dish, after busy
morning and Just before a long tramp
in the open air, or a hard piece OF work
indoors. Do you think you would have,
trouble IN digesting it then? Try It and
see! OF course, II your stomach Is a
weak member, which is easily upset by
any solid food, the test is not fain
Delicious Cheese Recipes.
The fondue which is done in a chaf-
ing dish is on much the same plan A
cupful OF fine. soft crumbs IS soaked IN
a pint OF milk, two cupfuls Of grated
cheese are put with It. they are cooked
together over hot water until the cheese
is melted and we'll mingled with the bread
and milk. a little salt and pepper are
mixed in, teaspoonful Of Worcester
shire sauce, II you like the flavor, last
a couple OF eggs beaten light are stirred
in and in five minutes the dish may b
served on toast or on toasted crackers.
Simpler than this is toasted cheese
Cut thin slices of bread. butter them,
and lay them in the oven for a couple
Of minutes. until they crisp little, and
then put on them thin slices Of cheese
and let this melt. They may not be quite
so toothsome as the sliced bread and
butter with cheese between them, which
have been fried to a delicate brown Ii
batter. but they are more digsstible.
Crackers may be used instead OF the
bread and sliced cheese melted on these
to make q pleasant last course for your
luncheon or as an accompaniment to
salad