South Bend news-times. (South Bend, Ind.) 1913-1938, 1913-10-08
CHEESE DISHES rs
MEAT SUBSTITUTES
Cheese With the Proper Com
binatiOnS Properly Prepared
Is As Nutritious as Meat and
Cheaper.

Notwithstanding the number OF
cheese combinations which the various
innumerable cookery books describe,
the use Of cheese as a food is really
restricted 10 a few variations of a
rather small number of general types
OF dishes.
Highly favored cheeses are used as
condiments and to stimulate the ap-
petite, the milder and more ineXpen-
slve varieties sometimes serve as meat
substitutes In many households this
useful article of food is rarely seen on
the table, being regarded by the house
wife as luxury or at best an attri-
butte or accessory, which her family
can dispense with easily.
In these days OF high prices, how
ever, il will be well 10 consider the
usefulness of the various sorts of
cheese which are TO be had at moder-
ate prices, and 10 study the many at
tractiVe ways in which they may be
employed to vary the menu. To aid
the housewife in this matter, the de-
partment of agriculture has issued
bulletin on the various economical
uses for the product, as well as de-
scriptiOn of the kinds of cheese avail
able to the average household.
The following excerpts from this
bulletin will prove to the purveyor of
the family just how much may be
done by the use of cheese to lessen
expenses as well as to provide variety
and zest TO the daily bill of fair.
Cheese Dishes.
Foods which are to be served in
place of meat should be rich in pro-
tein and fat and should also be sa-
worry Cheese naturally sugSe SITS itself
as a substitute for meat, since it is
rich in the same kinds of nutrients
which meat supplies, is a staple article
of food with which everyone is ia
miliar, and is one which can be used
in a great variet- of ways. In substi-
tuting cheese for meat, especial pains
should be taken to serve dishes which
are relished by the members of the
family A number of recipes for
dishes which contain cheese are given
below.
Cheese Fondue.
One and one-third cupfuls of hot
milk. one and one-third cupfuls of soft
stale bread crumbs, one tablespoonful
of butter four eggs, one-third of
pound of cheese Zone and one-third
cupfuls of grated cheese or one cup
full of cheese cut into small pieces),
one-half teaspoon of salt.
Mix the water, bread crumbs, salt,
and cheese; add the yOlks thoroughly
beaten; into this mixture cut and cold
the whites of eggs beaten until stiff.
Pour into a buttered baking dish and
cook thirty minutes in a moderate
oven. Serve at once.
In making foundue rice or other
cereals may be substituted for bread
crumbs. One-fourth cup Of rice meas
ured before cooking, or one cupful of
cooked rice or other cereals should be
used.
Corn and Cheese Souffie.
One tablespoonful Of butter, one
tablespoonful of chopped green pep
per. One-quarter cupful of -four. two
cupfuls of milk, one cupful of chop
ped corn. one cupful of grated cheese.
three eggs, one-half teaspoonful of
salt
Melt the butter and cook the pepper
thoroughly in il. Make a sauce out of
the -four, milk, and cheese; add the
corn, cheese, yOlks. and seasoning; cut
and fold in the whites beaten stiffly
turn into a buttered baking dish and
bake in a moderate oven thirty min
utes
Made with skinned milk and with
out butter. this dish has a food value
slightly in excess of a pound of beef
and a pound of potatoes. Calculated
cost about twenty Gets.