The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-10-02
OF the value Of Cottage Cheese.

It Is pleasant to loarn that some
thing THE Sun published on this
page not long ago has revived the
manufacture and use Of cottage
cheese. We learn that this palatable
dish has recently made Its first bow
as real food in many city homes;
that in San Francisco, ever eager for
good things for the table, and in other
Pacific coast cities, "the daily con-
sumption Of cottage cheese has in
creased 3.969 pounds: that in Mr..
HoovEn's Office building on the Po-
tomac "flfty-six quarts Of cottage
cheese are eaten daily in the en-
ployees' lunch room"
With all this encouragement there
also comes the Economy Cook Book"
by MARIA McILvAINE GnLMoRE with
a recognition Of the food importance
Of cottage cheese indicated by the
whole chapter devoted to its making
and uses. There are other reasons
why we like the book; It Is practical
and written in a cheerful spirit, as
all practical writing should belts
your theorist who dwells and thinks
in gloom-and has a wholesome. fear
less air Of facing braely the war
imposed economies.
The author assures US that cottage
cheese ''is cheaper than most meats
at the present time and Is a valuable
substitute. A pound daily would sup
ply all the protein required by an
adult aged In sedentary occupa-
ton. There is less waste than in
meat, and it can easily DO prepared
in the home"
Readers are offered the choice Of
two processes Of making the cheese,
but there is space here to copy only
the ehorter, which also seems the bet.
ter. and its origin, French, Is attrac>
tive and reassuring:
Pour enc quart Of sour milk into an
earthsn mold having holes In the bot
tom, or a very fine sieve may be used
instead of the mold. The whey drips
out and the curd assumes a custardlike
mold. When sufficiently stu che cheese
Is chilled. and Is eaten with sweet
cream and sugar. It 10 q staple dessert
in many French families. especially IN
hot weather, and Is delicious served
with acid fruit, a currants or straw.
berries"
There are recipes for making the
cheese into rolls. roasts, sauce and
for serving with preserves. Some
thing to suit every taste Is here, but
perhaps the use of nuts and onions
in the recipe which follows will most
highly recommend IL to the house
wife who has hungry bread winner
In mind as she prepares her meat
less dinner:
zone cup cottage cheese. one cup
chopped English walnuts. ono CUP bread
crumbs. Juice OF one-half lemon, two
tablespoons chopped onions. one table
spoon butter. salt and pepper. Cook
tho onion in butter or other fat and q
little water until tender. Nix the other
ingredients with the water IN which
the onion has besn cooked. Pour into Q
shallow baking dish and brown in the
oven. This makes six servinzs."
The author advises the use Of
skinned milk In making the cheese.
adding whatever fat Is desired in the
form of melted butter.
We do not recall Just how much
the Government is spending to teach
farmers wives how to make cottage
cheese, something less than a billion,
we hope, but the instructions three
ladies in an automobile in each county
in the United States are giving to
housewives will not be more valua-
Bile, we think. than the few hints we
have felt at liberty to take from our
authors valuable work.