The Yale expositor. (Yale, St. Clair County, Mich.) 1894-current, 1914-07-09

fore the whey is drained of IL retains
more OF the fat than If this is done
when warm. Under no circumstances,
however, is much Of the fat retained
in cottage cheese. II is therefore
more economical TO make II out of
skim milk and to add the fat to the
curd In the form OF butter or cream.
Chopped parsley, caraway seeds,
chopped olives and pimento may all
be used for iavoring II such Favored
cheese is preferred to plain cottage
cheese.
Cottage cheese is most commonly
consumed Immediately, but II made in
quantity for commercial purposes, 1t
may be packed in tubs and placed in
cold storage. Sometimes II is formed
into rolls or blocks and wrapped in
tinfoil when marketed. Such cheese
is used without ripening.
Though cottage cheese is usually
made by allowing the milk to sour
naturally, It Is sometimes more con-
venient to curdle the milk by adding
rennet, and some housekeepers have
preference for cottage cheese thus
made, since the flavor Is milder and
the acid taste which II possesses when
made from sour milk Is lacking.
One class Of cheese dishes serves
as a substitute for meat dishes:
Boston Roast.-One pound can OF
kidney beans or equivalent quantity
OF cooked beans, half pound OF grated
cheese, bread crumbs, salt.
Mash the beans OF put them through
meat grinder. Add the cheese and
sufficient bread crumbs TO make the
mixture stiff enough TO be formed
into roll. Bake in a moderate oven,
bastng occasionally with butter and
water. Serve with tomato sauce. This
dish may be favored with onions,
chopped and cooked in butter and
water
Baked Eggs With Cheese.-Four
eggs, one cupful or four ounces of
grated cheese, one cuptul OF fine, soft
stale bread crumbs, one-Quarter tea
spoonful salt, few grains of cayenne
pepper
ing dish or into ramekins and cook
them in hot oven until they begin
to turn white around the edge. Cover
with the mixture OF crumbs, cheese
and seasonings. Brown In a very hot
oven. In preparing this dish 1t is
essential that the oven be very hot
or the egg will be too much cooked
by the time the cheese is brown. To
avoid this some cooks cover the eggs
with white sauce before adding
crumbs
A second class consists OF cheese
soups and vegetables cooked with
cheese:
Cheese and Vegetable Soup.-Two
cupfuls OF stock. two tablespoonful
OF finely chopped carrots, one table
spoonful OF chopped onion, a very
little mace, two tablespoonfuls OF but
ter, two tablespoonfuls of -four, one
and a half teaspoonfuls OF salt, one
cupful OF scalded milk, one-fourth cup
full OF grated cheese.
Cook the vegetables short time
in one-half OF the butter, add the
stock and the mace, boiling Is or 20
minutes. Strain and add the milk
Thicker with -four cooked in the re-
naming butter. Just before serving
stir in the cheese and cook until II
is melted.
Cheese With Potato Puffs.-One
cupful of mashed potatoes, one-quar-
ter cupful of milk, one egg, half tea
spoonful OF salt, half cupful of grated
cheese.
Beat the potatoes and milk together
until thoroughly mixed. Add the egg
and the salt and beat thoroughly. Fin
ally add the cheese. Bake in muffin
tins in a slow oven 10 or 10 minutes.
A similar dish may be made by
potato and mixing 1t with cheese as
above Fill the potato skin shell with
the mixture return to the oven and
bake until light brown.
A third class comprises such dishes
as cheese salads and cheese sand.
wiches:
Cheese Salad and Preserves.--Epi
cures have devised dish which con.
sists OF lettuce with French dress
ing served with cream cheese and
thick preparations of currants or other
fruits preserved In honey or sugar,
which, owing TO the fact that the
seeds have been extracted by labori-
GUS process, are fairly expensive. The
soft cheese often found in market is
also relatively expensive. There is a
suggestion In this dish, however, for
others which are much less costly.
Buttermilk cream or ordinary cottage |
cheese served with lettuce or other
green salad and a small amount OF !
rich homemade preserves, is a COM
bination with much the same char
acter. and also very appetizing.
Cuban Sandwiches.-Thi sandwich
may be described as a kind OF club |
sandwich with cheese. 1t is usually |
made large so that It is necessary to
eat 1t with a knife and fork. It may |
be made In such proportions as to
supply large amount of nourish-