Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1916-12-28

cheese every year. having ii total value
| of S29.000.000. ana three (ourths Of the
output is standard" Less than . per
cent Is made from SIX i'm milk and the
rcma lining - per cent consists Of Amer
lean varieties of notable European
brands. such Ncufchatcl. Camem-
bert. etc.
y small quantity Of European rheese
Is imported annually. but it's sale is to
somewhat exclusive circle, and has
iallcn off greatly since tho beginning
OF the war. The cheese that YOU buy
az the corner grocery ia made from
whole milk--cows milk--much the
same as cheese is made on the farm
n rchne, tablet is used in prccip,atinE
thc cnrd, I" which the milk fat at
tachcS itself. and this lumpy sour mill,
u heated TO temperature not cX-
cccdinI los degrees. Then The whcy
~ drained OFF, the curd iy sailed and
pressed ana put away in cool place
10: several weeks. during which va
! rI"uS bacteria and micro organisms
get To work ana form Il favor The
rlpcninS process charges the texture
o' me cheese. its former pastincss dig
appearing. and II acquires granular
consistency IN some cases and a ,yaNv
consistency IN others Chccse -maltinc
al course may he carried on SUCCESS
'uHE IN inc home, hut requires more
,'nc ana attention than the average
houschccpcr cares 10 give to IT,
Tho most popular American cheese
'he American factory "hecsc-is on
me order Of the English Cheddar
cheese taking its name from the Eng
iiSh Village OF cheddar. where IL was
HfS' made II is made from sweet
cows mix. IS soft. rangi:g from pale
t" dark yellow iu color. EnplisI, dairv
'HceS" although manufactured the
same as thcddar cheese sells for .
'eW cents more pound and is csn.
',"'!! 'Ihc Tor grating purposes Neuf-
ilamed for the town OF Ncufrbat., -,
france and its chief characteristics. ;s
:" SP"'iai mold which develops AFTER
about -FOUR weeks OF ripcninc par,ne
s"" 'hc"s" made in italy. is hard
granular cheese. which viii keen Tor
years aud is used a great deal in So,,.,
an" macar"ni. Other foreign chcesex
arc 'he green sap Sage cheese mad.
~ switzerland; Rouucfort and Goruon.
l1I" th"es" the former made iron,
Ahccps milk and both containing
Quantities OF mould tho rod sphcric,l
t.dam cheese, from Holland and R,io
an" 'am"mbcrt cheese used moro a.
accessories 10, rather than a na-, n,
the dict '" w.
>s has been said. cheese ,s ,
easily kept. but ii must no, he e,,;r.,,
mcSicciod or ii Will became h,rd
men II arrives from the crocer,a !,
Sh"nid be wrapped in damn c,o,t
nm an outer wrapping Of papcr and
f"' 'h me refrigerator or some othe,
'""i place. The cloth should M, ~
""'. hnt merely damn Cheese rr,,',
"'ti nc placed i'll Il hox or dish ,,Ler.
49, me air is excluded. for /, yul 500,
dr." out - "''' s""h
'crhnps n" other article OF food ma,
- "s"d m 50 many dirfcren, v.,,
ch6esr. and this factor alone =, -,
10 max" 1t popular. Besides the mac
ron! ana egg combinations ,h.ro -
'"h"u", Tor example. An exceed
N,E'' nutritious dish easily taking ,he
80, "' meat. made Of ono cupfvl or
.r.,.t lo"r eggs. one cupful o.
-r",'' rhc"sc. two iablespoonf,ils n,
''''lN' q Half ,caspoonrul Of sal, ana
''hSpoonfui Of some comuorri.,
mr"t Sauc" This is also :, recipe con-.
PIC" ny III" nutrition experts OF ,ho
ION" Economics bureau 81 the ,ima
TINS rectpe was undertaken n, ,hc
hNl'an tho pric" of rnuds.un.. ",
considerable lower. and tho whole disi,
cost |" cents. which. At tho nreycu.
'.'nc. % course, would hardly pav for
the four eggs
Corn and cheese SCUM. is ano,I,e- an
pctizinr dish. containing corn. crrs
MIN ana cheese, tina, would prove
"h'aper than roa 81 OF lamb OF "A vi,..
l"'n steak Thcr. there - Eos,ou
roast, mentioned ia Menu No Z. which
IS made with q half . pound % rhces.
ana pound OF kIne,. beans salt and
bread bs--ccrtainlv. an incxp.n
siN" dIsh 'and more nutritious than
inc "r"raS" meat product, Roman
In"cchi - ais" dcl"ious cheese dish
Fried bread with cheese is another
and pm'nto and cheese roast il v,-
another. None OF them is expensive
" tn" housewife is only ahlc to over
com" her prejudice concerning tho d.
c""t.hiiity Of cheese, shc viii nnd her
s"f in possession OF An effective
No canon in ,hn practice OF her economy
program. Tho substitution Of q cheese
disn for meat every other night in The
week would cut down the weekly on
rcnscs mai"rIaily. Tho recipes men-
TONED IN this article arc only few
nf tn" many flo in the Bureau Of
Hon" Economies OF tho department
cf AcrlCUltUro which viii he glad TO
forward th"m I" any American house
E"cpo" interested in cconomzing by