The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1918-07-19
COTTAGE CHEESE DISHES.

: Orono. Maine.
~s~-~-~~~~~~~~-~-~-~~
COTTAGE CHEESE DISHES.
Cottage Cheese, while II has long
been known, has been little appreci-
ated. Easy to make, II has often been
poorly made and unattractively served.
In food value cottage cheese is in the
class with lean meat and eggs. being
more valuable than either in material
that goes to build muscle, blood, and
bone.
Cottage Cheese In fact Is q food that
may form an important part OF the
diet. served either alone or in combi-
nation. In soup. saude. meat-liks
dish. salad, or dessert, cottage cheese
may be well used. As basis for thu
main dish of the meal II will materially
reduce expenses, appeal to the appS
title, and save meat.
Being made from skim milk, which
now is either fed to live stock or
wasted, cottage cheese makes avail
able directly tor human food valu-
able but little appreciated dairy BY
product.
UNLOCKED CHEESE DISHES.
Plain Cottage Cheese:
Cottage cheese may be served plain.
az the main dish OF d luncheon or supper
In place OF cold meat.
Variations:
Mix broken nut meats. chopped pim-
sntos. finely cut green peppers. diced
haRA Afh 4 rek~
the cheese. Horse radish. onion Juice.
and parsley make good combination.
Season dry cheese rather we'll, pack
into a buttered earthen or enamel dish,
chill II. turn II out on platter. and
serve 1t in slices like cold veal loaf
Mix with the cheese a small quantity
OF left over ham o. corned beef, finely
ground. and season he whole with made
mustard. Serve this in slices. or turn
the mold out on border Of lettuce
leaves
Suggested Menu:
Nodded cottage cheese baked potatoes.
lettuce. sliced tomatoes or cucumbers:
crisp corn pone oatmeal muffins tea,
coffee, or whey lemonade: fruit and des-
sert
COTTAGE CHEESE WITH CREAM
AND SUGAR.
Use In place or: Meat or eggs FOR
breakfast or supper.
Variations:
Add berries. peaches, or other fresh
fruits; canned fruits. raisins, cut dates,
, or other drieds fruits; brown sugar.
honey. jam or marmalads. or chopped
nuts.
Suggested Menu 'o' Summer Break.
fast:
r.... ....s. x~,.s .... - ..,.
(cornfakes IL dsstred); toasted Victory
bread: coffee. For a heartisr meal. in
clude baked or fried potatoes. or .
cereal
eoo COMBINATIONS.
Scrambled Ee3s with Cottage Cheese,
Proportions: For each egg. use ia
/ of pepper. rounding tablespoon cottage
cheese. pinch Of baking soda. fat 20
grease pan.
Method: Mix eggs. seasonings. and I
tablespoon milk for each egg. Scramble
eggs as usual In creased pan till entirely
cooked. Neutralixe acid In cheese with
soda. stir lightly into egg. Serve imms-
diately.
Variations:
Parsley and pimentos or chives. added
to egg.
Suggested Supper or Luncheon Menu:
Scrambled eggs with cottage cheese:
baked potatoes. dan elton or lettuce
salad. or sliced tomatoes: barley muffinA
tea or coffee. fruit sauce.
CREAMY EGGS WITH coTTAog
CHEESE.
cup milk
tablespoon nour.
eggs.
cup cottage cheese.
IA teaspoon soda.
tablespoon fat
Is teaspoon pepper.
LIZ teaspoon salt.
Paprika.
Parsley or pimisntos.
Make a thick sauce with the milk,
-four. butter. and seasonings. Cook Ave
minutes and pour gradually on the
cheese. which has been nsutralssd with
the soda. dissolved In a little OF ths milk.
when the cheese and sauce are well
blended. return them to the top OF the
double boiler and reheat over hot water.
Beat the eggs slightly. pour them into
the warm sauce. and mix we'll A. the
MIXTURE sets IN q soft soo<Ard on the
bottom and sides q the boilsS. serApe 10
up carefully. forming large soft curdA
The mixture II cooked when II 10 q .
creamy consistency throughout mis-
suantity will serve sigA< or more pso-
pie.