New-York tribune., 1912-03-04
UNCLE SAM ON CHEESE
ue Tells How Food Bills May Be
Cut Down by Its Use.

A.
-, IN his heart for the women ot the
s, .p Al an exciting time like this. when
az supposed to have his hands full, what
,-,,st. busting and tariff reforming
WV" ,,s buzzing Of Presidential candidates
.1,g him awake nights what does the
hrStfrr man do but sit down and tell
housewives how TO use cheese! The
AS.-r,ation comes at an opportune iHo-
[ S. ,oo for with the prices of meat, Sut-
md egss soaring so high they touch the
~. and may never come down again. the
sA! housAwife has much ado to keep her
- hills pinned down 20 terra iirma.
~, all she has TO do is to write TO her
,s.,s IN Washington, and she will receive
80 ~ charge Farmers Bulletin No. 4Si.
:. acbeese and It's Econmical Uses IN the
~. - which tells her now to eliminate
.~.,s sxnensive items from her market bills.
u ,s explained authoritatively, as the re-
.uIt of government experiments, that
.hsssA Is not indigestible, as has been
commonly supposed. and that II may well
NsfusAd as a substitute for meat. or for
,sss in the everyday menu. Combined
nth crackers, cereals or bread and fruit It
,n.kes fairly we'll balanced meal, as is
nrovsn nv the statistics concerning several
ronng men who were fed on 1t in the course
~ these experiments and as is proven also,
Of course, by the peasants or Europe VINO
live on bread and cheese.
Americans do not use il thus for four
reasons noted in this bulletin the most
,nportant Of which is that American
housewives are not yet so skilful in pre-
par1ng meals with cheese for the principal
food as they are in planning menus with
meat. Along these lines &c" oeHhlte
hints are given, as follows:
"Housekeepers would PROBABLY hnd tnat
in planning menus OF which cheese
dish is the chief feature they were TO take
mains TO supply also crisp, watery vegeta-
HES. watercress, celery, lettuce or simple
fruit salads, and would give preference to
rsfreshing fruits. either fresh or cooked,
rather than to what are known as heavy
desserts. they would in general be more
successful in pleasing those who are
served"
Also: Cheese, whether it is raw or
cooked. is likely 10 be somewhat soft, and
50 seems % call for the harder kinds Of
tread-crusty rolls or biscuit, zweiback,
toast. pulled bread, rye bread. the harder
brown breads or crackers and scme Of the
numerous crisp ready-to-eat cereal break
fast foods Brittle cookies, too, seem
more suitable than rich, soft cakes or pud-
alngs for the dessert in such meals"
A few model cheese menus are given,
Il al
earbosydrates and' fats in proportions 10
suit the most serious minded dietitian. The
following samples may be quoted: Maca-
roni and cheese. raisin bread or date bread.
grange and watercress salad. baked apples,
sugar cookies ana cocoa.
Clear soup. baked eggs with cheese or
Boston roast, baked potatoes. lettuce salad.
sweet jelly or preserve, rye bread. orange
Or banana shortcake and tea.
The recipe for Boston roast is as follows:
One pound can of kidney beans or equiv
slent quantity Of cook beans, one-half
pounds of grated cheese, bread crumbs and
salt Mash the beans or put them through
q meat grinder. add the cheese and suf-
fcient bread crumbs to make the mixture
stiff enough to be formed into roll. Bake
IN moderate oven, basting occasionally
with butter and water Serve with tomato
sauce. This dish may be favored with
onions, chopped and cooked in butter and
water
"Rasts" Of pimiento and cheese, Of nuts
sad cheese and various other good sounding
things are given also. There are also
recipes for less heavy dishes, as cereals
cooked with cheese, soups and vegetables
with cheese. salads, pastry and-even gin
gerbread This last is TO be made as fol-
lows:
One cupful Of molasses. four ounces OF
cheese. one teaspoonful Of soda, half cup
iu Of water two cupfuls OF -four, two tea
spoonfuls Of ginger and half teaspoonful
Of salt Heat the rnolasses and the cheese
In double boiler until the cheese is melted
Acd the soda and stir vigorously. Mix and
sift the dry ingredients and add them to
The molasses and cheese alternately with
the water. Bake fifteen minutes in small
buttered tins.