The Barre daily times. (Barre, Vt.) 1897-1959, 1914-03-23
Good Cheese Recipes.

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Cheese has always been considered Q
somewhat taxing article of diet suitable
only for the fortunate possessors OF Wig
orous digestions. But this popular idea
seems to be unfounded for listen t.
what one of Uncle Sans experts in -
triton says Of this article Of food: II
seems to be the general opinion that
the body expends more labor in assim-
lating cheese than is required for other
comparable foods. In reality ii is a.
easily dieested as meat and has about
twice its muscle making value. An
ounce of cheese is equivalent to one egg
q glass of milk, or two ounces of meat
and because of the economic POSSIBLE
tiles in its substitution for meat the
wise housekeeper will find it advan-
tageous in these days of high prices to
use freely this neglected food staple.
The reason it is not more commonly
used in this country probably due,
for one thing. to a matter of habit,
which makes the meal seem incomplete
unless it includes meat, and for a second
reason to the fact that housewives,
througl lack OF experience, are much
less sklllfnl in the arrangement OF bills
of fare in which cheese is the central
food than they are in the arrangement
of menus where meat is thus used.
In order that the diet may be well
balanced. cheese, if used i'm quantity,
should replace foods of similar compost
tion rather than supplement them. The
builder who has choice of materials
must have a knowledge OF their rela-
tive properties ii he wishes to use stone
instead Of brick, or wood in place of
iron. II is the same with the house
keeper who wishes to use her available
food supply intelIigently, and whose
choice of foods is influenced by their
relative cost at given time or season.
In planning meals, therefore. of which
cheese dishes are the chief features,
housekeepers should take care to dimin-
ish other fat foods in order flat the
meals may not be unduly hearty.
With cheese dish as the central fea,
ture Of the meal it is wise to supply
crisp. watery vegetables. watercrt es,
celery, lettuce served with dressin.
or with salt alone, or simple fruit sal
ads, and preference should be given re-
freshing fruits rather than what are
whether raw or cooked, cheese is likely
TO be somewhat soft, and so it seems
to call for the harder kinds of bread.
such as crusty rolls, zweiback, rye bread,
harder brown breads, crackers, and the
like, or cereal breakfast foods.
Some housewives complain of the diff
fculty they have in keeping cheese. One
of the best ways to keep it after it has
been cut is to wrap it in a slightly
dampened cloth and then in paper. and
TO keep it in cool place. To dampen
the cloth. sprinkle it and then wiring it;
it should seem hardly damp to the touch.
Parafline paper may be used in place
of the cloth When cheese is put in
covered dish the air should never be
wholly excluded. for if this is done it
molds more readily. The small, whole
cheeses may be kept satisfactorily by
cutting a slice from the top to serve as
a cover and removing the cheese as need
ed with a knife or cheese scoop. The
cheese below the cover should be kept
wrapped in a cloth.
In preparing cheese it will be found in
most instances more convenient to use
a coarse crater having Sits instead OF
the usual rounded holes for such
crater, I'M spite of its name, shaves the
cheese instead of grating it. and when
cheese is soft this is an advantage, since |
The crater does not get clogged. Ii Is |
we'll to remember, too. that since cheese |
needs very little cooking when used in
with onions, chivcs, and /
green peppers, which are excellent fla
rorines for it, these should always be |
cooked, either by stewing in |
little water. or by cooking in butter. /
The seeds. of course, of the peppers
hould be removed before cooking. 9th
II good fiavors are mustard. curry pow
Ter, onion juice. chopped olives, pimento
md. according to European recipes, nut
neg or mace.
A large variety of roasts may be made
W combining cheese and leeUmes. eth
II beans of various kinds. cow-peas,
entils or peas.
Combinations of Cheese and Cheese
'urd.-Dishes i'm which cheese and
heese-curd occur in combinations suit
BILE for dessert were once very com
non. as reference to the cook books of
ur mothers and the handed-down reel
es OF our erandmothcrs will show
Ind as both flavor and richness is con
ributed by the cheese they are well
forth adding to the present-dav menus.
Boston Roast.-A Boston roast is
lade by MASKING one pound can of kid
ey beans or an equivalent quantity of
ooked beans and adding one-half pound
{ cheese, a little salt and sufficient
read crumbs to make the mixture stiff
noueh to be formed into a roll. This
hould be baked in moderate oven,
ssted occasionally with butter and wa
pr. and served with a tomato sauce.
his dish may be favored with onions, 8
hoped and cooked in butter and water.
ITO ne continued.l I
Dorothy Dexter.