Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-06-25
Cottage Cheese Dishes.

Cottage Cheese Dishes.
prepared by Prof. Frances 3 Freeman,
Home Economies Director, United States Food
Administration. Orono. Aaine)
Cottage cheese, while II has long been
known, has been little appreciated.
Easy to make, It has often been poorly
made and unattractively served. 10
food value cottage cheese 10 In the class
with lean meat and eggs, being more
valuable than either In material that
goes to build muscle, blood, and bono.
Cottage cheese In fact IL food that
may form an important part OF the diet,
served either alone or In combination.
In soup, sauce, meat-like dish, salad, or
dessert, cottage cheese may be we'll used.
Az basis for the main dish of tho meal
It will materially reduce expenses, ap.
peal to the appetite, and save meat.
Being made from skim milk, which
now is either fed to live stock or wasted.
cottage cheese makes available directly
for human food valuable but little
appreciated dairy by-product.
UNLOCKED COTTAGE 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 pimentos, finely cut green pep
pers, diced cucumbers, or other crisp
vegetables with the cheese. Horse rad.
ish, onion juice, and parsley make .
good combination.
Season dry cheese rather we'll, pack
into buttered earthen or enamel dish,
chill II, turn It out on platter, and
serve it in slices like cold veal loaf. :.
Mix with the cheese Q small quantity
of leftover ham or oorned beef, finely
ground, and season the whole with made
mustard. Serve this In slices, or turn
the mold out on Q border Of lettuce
leaves.
Suggested Menu:-Molded cottage
cheese; baked potatoes, lettuce, sliced
tomatoes or cucumbers; crisp corn pone
or oatmeal mullins; tea, coffee, or whey
Lemonade; fruit and dessert.
COTTAGE CHEESE WITH CREAM AND
SUGAR
Use in place of meat or eggs for break
fast 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.
ast:-Cottage cheese with cream and
fruit (cornflakes II desired); toasted
Victory bread; coffee. For heartier
meal, include baked or fried potatoes, or
cereal.
Fec COMBINATIONS.
Scrambled Eggs with Cottage Cheese:
Proportions:-For each egg, use l table
spoon milk, Is teaspoon salt, plenty Of
pepper, / rounding tablespoon cottage
cheese, pinch of baking soda, fat to
grease pan.
Method:-Mix eggs, seasonings, and l
tablespoon milk for each egg. Scramble
eggs az usual in creased pan till entirely
cooked. Neutralize acid Ia cheese with
soda, stir lightly into egg. Serve imme-
diately.
Variatious:-Parsley and pimsntos 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 mutins,
tea or coffee, fruit sauce.
CREAMY EGGS WITH COTTAGE CHEESE.
cup milk
tablespoon -four
eggs
cup cottage cheese
IA teaspoon soda
tablespoon fat
1-s teaspoon pepper
IL teaspoon salt
Paprika
Parsley or pimentos
Make q thick sauce with the milk,
-four, butter, and seasonings. Cook five
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 we'll
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. As the
mixture sets in q soft custard on the
bottom and sides of the boiler, scrape II
up carefully, forming large soft curds.
The mixture is cooked when 1t Is OF q
creamy consistency throughout. This
ouoptitv will aorva eiUht or mora D0ODl0.