The Washington times., 1912-02-28

Cheese and it's economical use In the
diet would be an apt title for the most
recent farmers bulletin issued by the
Department of Agriculture for the
American housewife. The publication is
of peculiar interest to all women, not
only because 1t gives number of cheese
dishes and menus for entire meals, with
cheese as the piece de resistance, but 1t
presents the economy side of the ques-
tion, with cheese as a substitute for
meat. 1t shows, too, the dietary ad-
vantages of cheese in it's proper use.
The pamphlet is complied by DR.. c. f.
Langworthy, chief of nutrition investi-
cations in the office of experiment sta
tions, and Miss Carolina L. Hunt, A. b.,
expert in nutrition of the same office.
Miss Hunt has prepared the menus and
the recipes from her own knowledge OF
their value. having used them in an ex-
perimental way.
In prefacing the "cook book" DR.. A.
G. True, director of experiment sta
tions. says that cheese is one of the
important agricultural products Of the
United States and a foodstuff used in
nearly every American home.
Is Easily Digested.
although it is so generally liked"
he says, there seems to be a wide
spread belief that it is not Well digest
ed, and that it Is a cause of physio-
logical disturbances Neither of these
beliefs is substantiated by the facts"
Cheese digests readily and thorough
~, according to the authors of the
cheese book, and is more easily digest
ed than a like quantity of meat
Not only that, but it does not disturb
the system, and does not cause con-
stipation. Cheese can be used in guam
titles in the diet in place of other nitrog-
enous food, such as meat, without any
i'll effects.
Cheese is important to the house
keeper because Of it's high nutritive
value, particularly its high percentage
because of the ease with which 1t can
be kept and prepared for the table. and
because of its appetizing flavor and bt
the great variety of ways in which ii
can be served"
After telling of the kinds OF cheese
used in American homes and the man
ner in which 1t is manufactured, the
bulletin says, "One of the best ways OF
keeping cheese which has been cut is
to wrap 1t in slightly damp cloth and
then in paper and keep it in a coo
place. The cloth should be hardly damI
to the touch. Paraffine paper may bt
used in place of the cloth. When cheese
J Is put in a covered dish, air shoulC
never be wholly excluded, for II THU
is done, 1t molds more readily"
Cheaper Cheese Suitable.
"Cheese is used in two general ways
| in small quantities chiefly for its flavor
ans in large quantities for its nutritiv'
value as well as flavor. The high
priced cheeses used for the favor con
tribute but little to the diet owing t
the small quantity used. The cheape
cheese ordinarily American cream
cheese, suitable to be eaten in larg
quantities, has twice the nutritive Valu
of meat, three times that of eggs, twic
that of bread, and nearly nine time
that of potatoes"
Potassium bicarbonate. or ordinar!
| bread soda, the hope and last resort o
many welsh rarebit makers, is worth
less and useless as an ingredient Il
| render cheese more soluble, accordin!
, to the department experts.
| Vegetables used with cheese menu
and desserts, should be crisp am
watory, such as water cress, celery, an
lettuce, and fresh fruits. Hard breads
such as toast and Zweibach, should b
used.
The pamphlet gives nearly hundred