The daily star-mirror. (Moscow, Idaho) 1911-1939, 1917-06-06
WAYS TO USE
COTTAGE CHEESE

) - ficner 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. 1t is also valuable source
OF energy, though not so high as foods
With more fat. 1t follows that it's
value in this respect can be greatly
increased by serving it with cream, as
is commonly done.
Cottage cheese alone is an appetiz-
ing and nutritious dish. 1t may also
be served with sweet or sour cream,
and some people add a little sugar, or
chives, chopped onion, or caraway seed.
The following recipes illustrate a
number of ways in which cottage
cheese may be served.
With Preserves and Jellfes.
Pour over cottage cheese any fruit
preserves, such as Strawberries, figs
or cherries. Serve with bread or
crackers. If preferred, cottage-cheese
balls may be served separately and eat
en- with the preserves A very dainty
dish may be made by dropping a bit
of jelly into nest of the cottage
cheese.
Cottage Cheese Salad.
Mix thoroughly one pound of cheese,
one and one-half tablespoonfuls of
cream, one tablespoonful of chopped
parsley and salt to taste. First, fill
rectangular tin mold with cold water
to chill and wet the surface; line the
bottom with waxed paper, then pack
in three layers, putting two or three |
parallel strips of pimento between the |
layers. Cover with waxed paper and |
set in cool place until ready to serve;
then run knife around the sides and
invert the mold. Cut in slices and
serve on lettuce leaves with French
dressing and wafers Minced olives
may be used instead of the parsley,
and chopped nuts also may be added
Cottage Cheese Rolls.
A large variety of rolls, suitable for
serving as the main dish at dinner, may
)e made by combining legumes Oceans
If various kinds, cowpeas, lentils, or
,eas), with cottage cheese, and adding
)read crumbs to make the mixture
hick enough to form mot roll Beans
re usually mashed, but peas or small |
ina beans may be combined whole :
With bread crumbs and cottage cheese, :
nd enough of the liquor in which the
vegetables have been cooked may be
dded to get the right consistency; or
instead of beans or peas, chopped spin
oh, beet tops, or head lettuce may be
dded.
Boston Roast.
One pound can of kidney beans or
quivalent quantity of cooked beans.
ne-half pound of cottage cheese Salt
read crumbs.
Mash the beans or put them through
meat grinder. Add the cheese and
read crumbs enough to make the mix
Ire sufficiently stiff to be formed into
lg occasionally with butter or other
It, and water. Serve with tomato
luce. This dish may be favored
18th chopped onions, cooked in butter.
other fat and very little water I'M
| tender.
imento and Cottage Cheese Roast.
Two cupfuls of cooked lima beans,
larter pound of cottage cheese, five
lnned pimentos chopped, bread
umbs, salt
Put the first three ingredients
rough a meat chopper Mix thor
lghly and add bread crumbs until it
stiff enough to form into roll.
own in the oven, basting occasion
y with butter or other fat, and water
Cottage Cheese and Nut Roast.
One cupful of cottage cheese, one
pful of chopped English walnuts, one
pful of bread crumbs, 2 tablespoon
Is of chopped onion, one tablespoon
| of butter, juice of half lemon.
It, and pepper
Cook the onion in the butter or other
and little water until tender Mix
2 other ingredients and moisten with
: water in which the onion has been
oked Pour into a shallow baking
b and brown in the oven.
Cheese Sauce.
For use with eggs, milk toast or
Ter dishes.)
mo nIIDfu1 Of milk One tah1pSDOOn-