The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1917-06-06
COTTAGE CHEESE
RICH IN PROTEIN
Every Pound Contains More
Than Three Ounces,
IS AN APPETIzING DISH
Valuable Source Of Energy
Many Recipes Given,
From U. S. Department of Agriculture

WASHINGTON, June 5-Cot,agc
cheese is richer in protein than most
meats and is very much cheaper Every
pound contains more than three ounces
OF protein, the chief material for body
building d. 1t is also a valuable source
of energy, not so high as foods with
more fat 1t follows that ltS value in
this respect can be greatly increased by
serving it with cream. as is ~ com
monty done
Cottage cheese alone is an appe,iznR
and nutritious dish 1t may also be
served with sweet or sour cream and
some people add little sugar or chives,
chopped onion or caraway seed
The following recipes illustrate a
number OF ways in which cottage cheese
may be served
Cottage Cheese With Preserves, Jellies
Pour over cottage cheese any fruit
preserves. such as strawberries, figs
or cherries. Serve with bread or crack
ers. II preferred, cottage cheese balls
may be seved separately and eaten with
the preserves, A very dainty dish may
be made by dropping a bit Of Jelly into
a nest Of the cottage cheese.
Cottage Cheese Salad
Mix thoroughly one pound OF cheese
one and one half ,ablespoonfuls OF
cream, one tablespoonful Of chopped
parsley and sal, TO taste First, fiji a
rectangular Tin mold with cold water
to chill and wet the surface. line the
bottom with waxed paper then pack IL
three layers putting two or three paral
lei STRIPS OF pimento between layers
Cover with waxed paper and set in a
cool place until ready to serve, ,her
run knife around the sides and inyer
the mold Cut in slices and serve oi
lettuce leaves with French dressing anC
waters Minced olives may be used in
stead OF the parsley, and chopped nut
also may be added
Cottage Cheese Rolls.
(To be used like meat rollsJ A larg,
variety OF rolls suitable for serving a
the main dish at dinner. may be mad,
by combining legumes Oceans OF va
rious kinds, cowpcas, lentils, or peas)
with cottage cheese. and adding breat
crumbs to make the mixture thicI
enough to form into a roll Beans az
usually mashed, but peas or small linn
beans may be combined whole wit
bread crumbs and cottage cheese. an
enough OF the liquor IN which the veg
otables have been cooked may be addc
to get the right consistency; or, instea
OF beans OF peas, chopped spinach, be,
tops, or lead lettuce may be added.
Boston Roast.
One pound can OF kidney beans
equivalent quantity OF cooked bean,
| u pound OF cottage cheese; brea
crumbs; salt.
Mash the beans or put them throug
a meat grinder. Add the cheese an
bread crumbs enough to make the mi,
ture sufficiently stiff TO be formed in,
roll Bake in a moderate oven, bast
ing occasionally with butter or 9th,
fat. and water Serve with tomal
sauce. This dish may be favored wi,
chopped onions, cooked In butter {
other lat and a very little water unt
tender.
Pimento and Cottage Cheese Roast.
Two cupfuls OF cooked lima bean,
| 4 pound Of cottage cheese. 5 canine
pimentos chopped, bread crumbs; sal
Put the first three ingredients ,hroup
mea, chopper. Mix thoroughly ar
add bread crumbs until i, is stiff enous
TO form into a roll. Brown in the owe
basting occasionally with butter
other fat and water
Cottage Cheese and Nut Roast.
One cupful OF cottage cheese; cuI
iul Of chopped English walnuis: | cul
ful Of bread crumbs 2 Tablespoonful
OF chopped onion; tablespoonful
butter; Juice Of half lemon; salt al
pepper
Cook the onion in the butter or 9th
fat>and little water until tender NJ
the other ingredients and moisten wi
the water in which the onion ha, be,
cooked. Pour into a shallow baking di
and brown in the oven
Cheese Sauce.
tFor use with eggs. milk toast.
other dishes)' One. cupful Of milk I;
tablespoonful Of oot,age cheese ; tabl
spooniuls Of flour; salt and pepper
taste.
Thicker the milk with the flour Al
Just before serving add the cheese, 81
| ,,,e uult 40 In p,.tsd