The Bridgeport evening farmer., 1916-12-22
CHEESE A GOOD
SUBSTITUTED
MEAT and EGGS

Cheese, which has been long re-
garded in this country not as a staple
food, but merely as an accessory to
the diet and as harmful when used
in large quantities, is in reality a
splendid, healthful substitute for
meats and other staple foods, accord
ing to Department of Agriculture ex-
pertS
Cheese is believed to be the oldest
of the dairy products and the first
form in which milk was preserved for
future use. One may conjecture that
it owes its origin to the accidental
storing and ripening of sour milk
curd. 1t has been a staple food with
many races for uncounted years.
Extensive studies have been car
ried on, as a part of the department
work in home economics, Of the food
va1ue, thoroughness of digestibility,
ease of digestion, physiological EJECT
and special character of cheese as
food, as~well as of methods which are
followed in preparing it for the table.
The conclusion drawn from the eX-
tended study is in brief, that cheese
properly prepared and used is not
generally a cause Of physiological dis
turbances, and that it may easily be
introduced into the bill of fare in
such quantities as to serve as the
chief source of heterogeneous food, and
may be made substitute for other
heterogeneous foods when such sub
stitution is desired.
OF High Nutritive Value.
From the standpoint of the house
keeper, cheese is of importance be-
cause of it's high nutritive value, par
ticularly it's high percentage of pro-
tein, or muscle forming material, be-
cause of the ease with which it can
be kept and prepared for the table
and because of it's appetizing flavor
and Of the great variety of ways in
which it. can be served.
Cheese is used in general in two
ways-in small quantities chiefly for
its flavor and in large quantities for
its nutritive value as we'll as for its
favor. Some varieties of cheese are
used chiefly for the first purpose,
others chiefly for the second. Those
which are used chiefly for their
flavor, many oflwhich are high pric-
ed, contribute little to the food value
of the diet, because of the small guam
tity used at time. They have an
important part to play, however, in
making the diet attractive and palat-
able. The intelligent housekeeper
thinks of them not as necessaries, but
-as lying within what has been called
1.-The region of choice Having first
satisfied herself that her family is re-
ceiving sufficient nourishment, She
then, according to her means and
ideas Of an attractive diet, chooses
among these foods and others which
are to be considered luxuries.
More Value Than Beef
Cheese has nearly twice as much
protein,e weight for weight, as beef
of average composition as purchased,
and it's fuel value is more than twice
as great. 1t contains rs per cent
more protein than the same weight of
porterhouse steak as purchased and
nearly twice as much fat.
Since meat has so generally been
the chief protein foed of a meal, and
the kind selected usually has deter
mined the choice of vegetables and
condiments, it is not strange that very
many housekeepers should be mex
perienced and consequently unskill-
full in arranging meals in which
cheese II substituted for meat when
for any reason they may desire to