The Press., 1918-05-30
USE CHEESE | AND REDUCE
 MEAT BILLS
Cottage Cheese a Cheap Source
 of Food.
EDUCATIONAL CAMPAIGN
 DEVOTED TO SUBJECT
Good and Patriotic Way to Use Sur. plus MILK of State-storrS College and Food Supply Committee EneOur- ace Use of Cottage cheess-soms Reclpeo for AppetIxIng DIsheS.

The use of cottage cheese as & cheap source of food and an outlet for the sur plus milk of the State is being encOur- aged by the Connecticut Agricultural College and the Committee of Food Supply of the State Council of Defense, who are conducting an educational campaign on this subject in co.opera- tion with the United States Depart ment of Agriculture.
 It is pointed out by the experts on this subject that cottage cheese is practically equal in food value pound for pound to lean round steak, being equally valuable as a source of protein and almost as valuable as source of minerals and energy units. Cottage cheese also furnishes as much protein, more minerals and half as much ener- gy value as one dozen large eggs. By the use of this food in the diet 1t Is declared possible to reduce the meat bills at least One-half.
 Cottage cheese may be made from either buttermilk or skinned milk where 1t cannot be purchased In the local market The following method ts advocated by the United States De- partment of Agriculture: Place the skinned milk in a saucepan or other convenient receptacle and warm to "a degrees, using a thermometer if one Is available in order that the milk may not be heated above this temperature, and then stir in a quantity of good sour milk, using a cupful of sour milk to one gallon of skinned milk. The cheese should be allowed to stand on the back of the stove or In a warm room in order that the temperature may be maintained as nearly as pOssi' ble at 75 degrees. At the end O1 twelve or fifteen hours the milk should be thick, the curd having formed. The curd should be cut into one inch souares and cooked for thirty minutes at 100 degrees, stirring it every five minutes A double boiler may be used or the receptacle may be placed in hOt water. If the temperature is allowed to go above 100 degrees the cheese will be tough and inferior in quality. Al the end of the half hour cooking thE curd should be drained in a cheese cloth sack or a strainer. When thG WRcy CCdSCU IO AAV" GAC NAAO~SS should be turned on to a dish, sprin kled with salt and worked with { spoon. It Is then ready to use. If desired cottage cheese may bt
 made by the use of rennet or junket Where this system is used 1t is not nee essary to cook the cheese after tho curd Is formed, it simply being turned into a sack for draining at the end O1 ten or twelve hours. One-eighth of 6 tablet is sufficient for a gallon of skim 1 med milk.
 A number of appetizing dishes which will give a pleasant variety tt the diet may be prepared from cottage cheese sausage, cottage cheese loaf cottage cheese tarts, cottage cheese | pie and a number of other combina tiOns. The recipe for cottage pie fl | as follows:
 1 cup cottage cheese 1 tbs. melted fat | 2-3 cup sugar A tsp. vanilla | 2-S cup milk Salt
 l egg yolks beaten
 Mix the ingredients in the order giv en, bake the pie in one crust. Coo slightly and cover with merlngue mad
 by adding two teaspOOnfuls sugar an' One-half teaspoon vanilla to the beatel whites of two eggs. Brown in a sloV 1 oven.