The Owosso times. (Owosso, Mich.) 1897-1926, 1918-09-20
COTTAGE CHEESE DISHES.

Cottage Cheese, while it has long
been known, has been little appreci-
ated. Easy to make, it has often been
poorly made and unattractively served
In food value cottage cheese is in the
claA 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 a food that
may form an important part of the
diet, served either alone or in combi-
nation. In soup, saude, meat-like
dish, salad, or dessert, cottage cheese
may be well used. AS basis for the
main dish Of the meal it will materially
reduce expenses, appeal to the appe-
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 for human food valu-
able but little appreciated dairy by
product.
UNLOCKED CHEESE DISHES.
Plain Cottage Cheese:
Cottage cheese may be served plain,
as the main dish Of luncheon or supper
| in place OF cold meat.
/ Variations:
Mix broken nut meats, chopped pim-
| entos, finely cut green peppers, diced
| cucumbers, or other crisp vegetables with
the cheese. Horse radish, onion juice.
and parsley make a good combination.
Season dry cheese rather we'll, pack
! Into buttered earthen or enamel dish,
chill 1t, turn 1t out on a platter, and
serve 1t In slices like cold veal loaf.
| Mix with the cheese small quantity
| Of left over ham or corned beef, finely
| ground. and season the 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 or oatmeal mullins; tea,
| coffee. or whey lemonade; fruit and des-
| sert.
COTTAGE CHEESE WITH CREAM
| AND SUGAR.
| Use in place of: Meat or eggs for
| breakfast or supper.
Variations;
| Add berries, peaches. or other fresh
| fruits; canned fruits, raisins, cut dates,
| or other dried fruits; brown sugar,
| honey, jam or marmalade, or chopped
nuts.
Suggested Menu for Summer Break
fast:
Cottage cheese with cream and fruit
(corniakes II desired; toasted Victory
! bread; coffee. For a heartier meal in
clude baked or fried potatoes. or q
| cereal
EGG COMBINATIONS.
Scrambled Eggs with Cottage Cheese:
Proportions: For each egg, use / ia
blespoon milk, Ia teaspoon salt, plenty
| of pepper, l rounding tablespoon cottage
| cheese, pinch Of baking soda, fat 20
| grease pan.
Method: Mix eggs, seasonings, and 1
| tablespoon milk for each egg. Scramble
| eggs as usual in creased pan till entirely
! cooked. Neutralize acid in cheese with
soda, stir lightly into egg. Serve imme-
diately.
Variations:
Parsley and pimentos or chives. added
| to egg.
| Suggested Supper or Luncheon Menu:
Scrambled eggs with cottage cheese:
| baked potatoes, dandelion or lettuce
| salad or sliced tomatoes; barley mullins,
tea or coffee, fruit sauce.
CREAMY EGGS WITH COTTAGE
CHEESE.
1 cup milk.
tablespoon -four.
eggs
/ cup cottage cheese.
IA teaspoon soda
/ tablespoon fat.
Is teaspoon pepper.
IL teaspoon salt.
Paprika.
Parsley or pimientos.
Make a thick sauce with the milk,
flour, butter, and seasonings Cook fve
| minutes and pour gradually on the
cheese. which has been neutralized with
the soda dissolved in little Of the 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 well. As the
| mixture sets in a soft custard on the
bottom and sides of the boiler, scrape II
y carefully, forming large soft curds
The mixture IL cooked when II is OF o
creamy. consistency throughout. This
quantity will serve eight or more peo-
pie.