The Oakley herald. [volume] (Oakley, Idaho) 1908-1961, 1914-07-17
LESSONS IN
DOMESTIC SCIENCE
Prepared by the
Agricultural Department
WARRINGTON. D. G.
CHEESE AS A FOOD.

used in the same way as meat. The
fact that it is not more commonly
used here is probably due to several
causes. One is habit, which makes a
meal seem incomplete unless it in
cludes meat; another is the fact that
since cheese has a more pronounced
flavor than meat, 1t is not SO likely to
be generally agreeable as the chief
food OF meal. Another cause is
that 1T is commonly believed to be
indigestible, and still another is the
OF experience, are much less skillful
In the arrangement OF bills of fare in
which cheese is the central food than
they are in arranging menus in which
meat is thus used.
Cheese has nearly twice as much
Of average composition. and its energy
and heat-supplying power is more
than twice as great 1t also contains
an appreciable amount of mineral mat
ter. Recent experiments have shown
that when eaten raw or carefully
cooked, cheese Is as thoroughly d.
gested as other staple foods. and is
not likely to produce physiological dis
turbances.
The American factory cheese, the
so-called American cream cheese of
the English cheddar type, Is the most
commonly used OF all commercial va
rieties in the United States. 1t is
made from sweet cows milk, which
may be SKINNED, partly skinned, or
unskimmed. II made from unskimmed
milk. thes cheese Is called full
cream; If the cream is removed, 1t
is designated as part skim" or
Skim" as the case may be. Many
other kinds OF cheese are of course
sold In this country, Swiss cheese
and the different varieties OF cream
cheese being especially we'll liked.
One of the best ways OF keeping
cheese which h as been cut Is to wrap
1t In slightly damp cloth--or paraf-
fin paper may be used-and then In
paper, and to keep it in cool place.
To dampen the cloth, sprinkle it and
then wiring 1t, until 1t seems barely
damp to the touch. When cheese Is
put in a covered dish, the air should
never be wholly excluded, for II 1t Is
the cheese molds more readily.
In some markets it is possible to
buy the small whole cheeses. These
WaMs Is satisfactorily kent by cutting
cover, and removing the cheese as
needed 1t is possible to buy at the
hardware store knobs which. inserted
in the layer cut from the top. make
1t easy to handle.
The customary use Of highly nav
ored cheese as a condiment is to De
recommended as a simple way OF add
ing to the attractiveness OF the diet.
They should, however, accompany
moderate rather than very generous
menu.
Cheese may, however, be used as
the chief protein-supplying dish OF
meal, preferably for lunch or supper.
Cheese, being rich in both protein and
fat, logically replaces such foods as
meat, fish and eggs, when taken IN
quantity.
Housekeepers would probably md
that II in planning meals OF which a
cheese dish is the chief feature they
we're to take pains to supply also
crisp. watery vegetables, water cress,
celery, lettuce, or simple fruit salads,
and would give preference to refresh
| ing fruits, either fresh or cooked,
rather than to what are known as
| heavy desserts, they would In the
main be more successful In pleasing
those they serve.
Whether raw or cooked, cheese has
tendency to be somewhat soft, and
so seems to call for the harder kinds
| of bread, as crusty rolls, toast, crack
ers or some of the numerous crisp
ready-to-eat cereal breakfast foods
Brittle cookies. too, seem more suit
able than soft cakes or puddings foi
dessert in such meals
Certain kinds of homemade cheese
are very appetizing. Recipes for
few of these follow:
Cottage Cheese.-This cheese Il
very simple 1t consists merely o
curdling the milk, separating the cure
from the whey, seasoning and press
ing it.
The curd is formed by the sourini
Of milk and the process is hastenel
If the milk is kept warm, the bes
temperature being about blood heal
96 degrees f. A temperature muc
above this should be avoided, a
the curd is likely to become hard an
tough If much heated The danger
usually not that the whole will b
overheated but that the portion nea
est the fire will be. In the old fasl
toned kitchen there was usually
place where the milk could stand Il
1t was uniformly warm Throughout
With our present cooking arrang
ments it is often desirable to haste
the process. This may be done
setting the milk into a pan of war
water or by pouring hot water {
rectly into the milk itself. The efe
of the latter method is to reno
much more of the acid than when Il
hey is left undiluted Some consid