The Yale expositor. (Yale, St. Clair County, Mich.) 1894-current, 1914-07-09
LESSONS IN
E----<z--@-----A -
DOMESTIC SCIENCE
Prepared by the
Agricultural Department
WASHINGTON. D. @.
CHEESE AS A FOOD.

fact that II is not more commonly
used here is probably due to several
causes. One Is habit. which makes
meal seem incomplete unless ii in
cludes meat; another is the fact that
since cheese has a more pronounced
flavor than meat, IL is not 30 likely TO
be generally agreeable as the chief
food OF a meal Another cause Is
that II is commonly believed to be
indigestible, and still another is the
fact that housekeepers, through lack
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
protein, weight for weight, as beef
OF average composition, and it's energy
and heat-supplying power is more
than twice as great II also contains
an appreciate amount of mineral mat
ter. Recent experiments have shown
that when eaten raw or carefully
cooked, cheese is as thoroughly di-
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. II is
made from sweet cows milk. which
may be skinned, partly skinned, or
unskmmed. II made from unskimmed
milk. the cheese is called full
cream: If the cream is removed, IT
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 has been cut is to wrap
1t in a slightly damp cloth-or paraf-
| fin paper may be used-and then In
paper. and to keep II in a cool place
To dampen the cloth, sprinkle it and
then wiring II, until II seems barely
damp to the touch. When cheese is
put in a covered dish, the air should
the cheese molds more readily.
In some markets II is possible to
buy the small whole cheeses. These
may be satisfactorily kept by cutting
a slice from the top to serve as a
cover. and removing the cheese as
needed. 1t is possible to buy at the
hardware store knobs which, inserted
lYn
1t easy to handle.
The customary use OF highly flaw
ored cheese as a condiment is TO be
recommended as a simple way OF add
ing to the attractiveness OF the diet.
They should, however. accompany
moderate rather than a 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 find
that II in planning meals OF which a
cheese dish is the chief feature they
were 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
a 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 for
dessert in such meals.
Certain kinds of homemade cheese
are very appetizing. Recipes for a |
few OF these follow:
Cottage Cheese.-This cheese is |
very simple. II consists merely OF
curdling the milk, separating the curd
from the whey, seasoning and press
ing IT,
of milk and the process Is fastened
II the milk is kept warm, the best
temperature being about blood heat,
SO degrees +. A temperature much
above this should be avoided, as
the curd is likely to become hard and
tough If much heated. The danger is
usually not that the whole will be
overheated but that the portion near
est the fire will be. In the old fash
toned kitchen there was usually a
place where the milk could stand till
II was uniformly warm throughout.
With our present cooking arrange
ments it is often desirable to hasten
the process. This may be done by
setting the milk into a pan of warm
water or by pouring hot water d.
rectly into the milk itself. The effect
OF the latter method is to remove
much more OF the acid than when the
whey is left undiluted. Some consider
this a great ADVANTAGE