Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1916-12-28
REDUCING THE COST OF LIVING--V.


WASHINGTON. -. G.. December ii
one ot the greatest boonS to the Amer
lcan housewife in these DAYS of soar
ing prices, is cheese. Not that cheese
~ cheap lieing dairy product IL
has shared tho recent rise OF milk ana
nut''r. but oven So il costs less than
meat. "nd is Just as nutritious. 1t con.
'"ihS thc same prot"ins and fats that
meat docs. 1t Is a great deal easier to
keep ana recent physiological cNpcri-
'n'h have Failed To prove that il is
'htiGcStble or that il retar,ls climina-
ton II properly cooked
for many years cheese has been rc-
@arded with suspicion by tho greater
portion OF the American publ!c.--a
suspicion aroused often by narrowing
Nightmares associated nith Welsh
rarebitS--and people have hcsitatcI To
us H. Now. however. after some years
OF investigation. the Department Of
Agriculture announces that cheese
compares quite farorably with other
foods N the matter OF digcStibility
This announcement was made after ::
series of cNpe. ;ments made by the,
Office of Experiment Stations. in which
number OF young mon in normal
health were given Il diet of bread. fruit
ana American factory chccSc-thc lat
ter in different stages Of ripcniug The
results showed that over 80 per cent
OF the muscle producing material in
the cheese MAS digcstcd and retained
IN tn" body. Will. nearly 80 per cent
OF It's fuel content was used.
Having cleared the reputation or
cheese. Tie onicc Of ENpcrimcn; sta
tons Turned the product over 10 tn.
l;ureau 81 Home Economies for further
invcsupation Under the direction Of
IN Z. +. l.augwo"thy and Miss caro-
lin" llumt. United states nutrition cx-
ports. chces" was made in the bureaus
working laboratory hy all the different
mechanical processes used in this. coun-
Il "A
under c"cry possible form. combination
"nd circumstance. Old Colonial recipes
ANA brand-r"w concoctions wer. tried.
and as a consequence cheese has como
FIRTH with - new prestige which is
likely 20 make il formidable rival
of m"a; "u tho camil, ,ncnu
When cheese Is substituted for meat
and tho mca! il therefore planned
around =; crisp. watery Vegetables
such IS water crcs:. GO. cry. lcttuc. aud
asparagus should he served withou:
DRESSING SAY" salt and instead OF heavy
dessert, such rs puddiugs and pastry
fruit salad 81 fresh aud cooked fruit.
arc preferable. mother point brought
out by Miss llunC is tho special vuric-
TICS of bread that should H.. served
lth cheese. because cheese. whether
raw OF cooked. il always more OF los.
soft hard breads such as crusty rolls.
81 biscuit. toast. r." bread ANA crack
ors arc desirable. Brittle cookies. 700.
THAN soft rich cake.
tn" following a." a few e, nus su-
f:cstcd ~ tho government, IN Substi-
,uting cheese for meat.
Menu 40. l--Macar"u! and cheese.
-al>in bread or date bread. orange ana
Wat"r-crcss salad. baked apples. sugar
cookies, COCO.
Menu No. Cheese fonduc. toast.
2wioback Or Thin ami crisp baking pow
dcr biscuits celery. putatocs baked
I'M ia1 mr. f,-,r "a,
other fresh vegetable. coffee. fruit salad
with crisp cookies OF mcrinEucs.
Menu No. 3-'lcar SOUP. baked ccIs
with cheese or Boston roast baked po-
tatncS. lettuce salad. sweet jolly or
preserves. orange OF banana shortcakc
tea
Such menus arc NOR" fashionable FOR
luncheon and supper at tn" present time. .
but there is no reason why they SHOULD
not he served for dinner. cheese i =
yer; heavy food. and with most com
hinations. such as macaroni aud eggs
is cheaper than the cheaper cuts OF
beef. 1t has more protein and lat
than beef. hut is lacking IN tho starch
sugar and minerals supplied by bread .
fruit aud vegetables; hence. the we'll
la lauCch menu always includes th"sc
often. however, on" Sccs nscar"ni- /.
and cheese aud roast beef and baked
beans All or IN" table 1T once In this I.
connection II might L." added tina, tho .
poorly arranEod dict IL more rcSp"u- .
s'hic for amrl" girth than an" other .
on" thi0r. II tn" menu is lacking ~, .
ON" Of tn" necessary elements such rs
mineral or carbon yriratcs. tho indj- +
viduai is loft unsatisN"d and is ap; to
=" on eating until he has eaten too
much
n tive housckccp"r decides TO adopt
cheese as a pcrmarcn, addition TO her
food PLANNING. j, would bc well for hcr .
to study tho different kinds OF cheese .
on tn" market. tho constituents az cach .