The Lynden tribune. [volume] (Lynden, Wash.) 1908-current, 1917-11-08
ASK LYNDEN WOMEN
TO SAVE MEAT SUPPLY
tate Officials Demonstrate Uses OF
Cottage Cheese As Substitute For
Beef; Recipes Given

$50 me meat supply Oh EUROPE Is tot-
lily depleted. Our Allies must de-
pend entirely on imports for their
meat. The export of meat from
the United States has tripIed i'm the
last year, statistics show; at the
!: eame time, the supply Of cattle in
the United States is decreasing and
& the population increasing.
1--WE must learn to substitute per-
ishable products for the meat that
can be shipped abroad. Cottage
Cheese is the protein equivalent
of meat, one pound of cheese be-
ing as good a tissue builder as a
pound and a quarter OF meat.
D ''lf every family in the United
States would substitute one pound
OF cottage cheese for one pound
of meat once a week, 1t would re-
suit i'm saving of one billion lbs.
of meat i'm a year!"
These facts were presented by E. S.
Barker of the United States Depart
ment of Agriculture at a meeting Of
the women in the high school audi
Itorium Monday afternoon. Although
Lynden had less than twenty-four
hours notice of the meeting, there
was a good attendance. The girls
sOf the high school and the seventh
and eighth grades were dismissed so
they might attend the meeting.
While he talked, Mr. Barker de-
smonstrated the making of this cheese
by the cooked and uncooked methods.
"In either case, clean milk should
be used and allowed to sour until
it will curdle." said Mr.. Barker. "A
little buttermilk or sour milk starter
may be used to hasten and control
the souring.
''If the curd is cooked it should
be kept at a temperature of 100 de-
grees for twenty minutes. If more
granular product is desired it may
be cooked longer or at higher de-
gree"
, Mr.. Barker recommended the use
ia a sixty cent floating dairy therm-
olneter.
1.-The milk may be kept at the de-
sired temperature by placing it in
q nan of hot water on the stove," he
explained.
1.-The curd is now ready to drain
in a muslin cloth or sugar sack.
1t should then be salted to taste;
about one teaspoon of salt to one
gallon of milk.
"Uncooked cheese has a finer tex
ture and a sharper flavor. The milk
is brought to ordinary room temper
ature, about rs degrees, and left for
five or six hours and then curdling
agent, powered pepsin or Junket IS
added. To a gallon of milk one
should use enough powdered pepsin
to equal about one-half of grain OF
rice, or one-eighth of junket tablet
w QtH tnt Nul VI SNSf - -
drained and seasoned.
"Skim milk should be used for
cottage cheese as the cream would
only drain off. Cream may be added
to finish the product"
Miss Olga Grizzle, graduate or
the State College of Washington,
gave a lecture and demonstration on
the use of cottage cheese. She said
that cheese could be served with
jam or jelly as dessert; or 1t could
be ground with pimentos, olives, or
nuts and used as sandwich hlier'
kjany attractive salads may be made
of it: or it may be combined with
nuts and crumbs in loaf which
would form the main part of a meal.
Miss Grizzle prepared three cot
tage cheese dishes which were sampl-
ed by the audience and were declared
To he very good One which could
easily be adapted to the supplies on
hand was a cottage cheese and nut
roast. The recipe calls for one cup
full of cottage cheese, one cupful OF
chopped English walnuts, one cup
full of bread crumbs, two tablespoons
of chopped onion, one tablespoon OF
butter Juice of half lemon, salt and
pepper. water to moisten. These
are to be mixed and baked in mod
crate oven about twenty minutes, or
until brown on top. Peanuts may be
used instead of walnuts, in which
case less butter may be used. Any
vegetable oil may be substituted for
the butter during the war. Cracker
crumbs may be used or the crumbs
of white or dark bread. Rice couid
be used instead of the crumbs or
bean or pea pulp could be substitut-
ed for the crumbs and nuts. instead
of water, the loaf might be moisten'
ed with milk, meat stock, rice OF
potato water. Red pepper either
naprika or cayenne, is better than
h,acl pepper for seasoning cottage