Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1918-06-13
WAR TIME RECIPES
[ Prepared by Pro f.
Frances r. Freeman,
Home Economics Dr.
rector, United States
Food Adninistra-
ton, Orono, Maine]
Cottage Cheese Dishes


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 class with lean meat and
eggs, being more valuable than either
in material that goes to build mus
Gle, blood, and bone.
Cottage cheese in fact is a food that
may form an important part Of the
diet. served either alone or in COM
bination In soup, sauce, meat like
dish, salad, or dessert. cottage cheese
may be well used. AS basis for the
main dish of the meal it will mate
rally reduce expenses. appeal to the
appetite. 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 a val
liable but little appreciated dairy by
product
Plain Cottage Cheese:-
! Cottage cheese may be served plain.
as the main dish of a luncheon or
e..
Variations:-
! Mix broken nut meats, chopped pi-
mientoS, finely cut green peppers,
diced cucumbers. or other crisp vege-
tables with the cheese. Horse radish.
onion juice. and parsley make a good
combination.
Season dry cheese rather we'll, pack
I int ,
dish, chill it, turn it out on a plat
ter, and serve it in slices like cold
veal loaf.
/ Mix with the cheese a small guam
tity Of leftover ham or corned beef.
finely ground, and season the whole
with made mustard. Serve this in
slices. or turn the mold out on bor-
der of lettuce leaves.
Suggested Menu
! Nodded cottage cheese; baked pota-
toes, lettuce, sliced tomatoes or Gu
cumbers; crisp corn pone or oatmeal
mullins; tea, coffee, or whey lemon
AIDE; fruit and dessert.
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 a Summer
Breakfast
! Cottage cheese with cream and
fruit (cornhakes if desired); toasted
victory bread; Aoffee. For heartier
meal, include baked or fried pota
tos, or a cereal
Egg Combinations
Scrambled Eggs with Cottage Cheese:
PropOrtions:-Fo each egg, use |
tablespoon milk. l-3 teaspoon salt,
plenty of pepper, l rounding table
spoon cottage cheese, pinch of baking
soda fat to grease pan.
Method:-MiX eggs. seasonings, and
l 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 Immediately.
Variations:-
Parsley and pimientos or chives.
added to egg.
Suggested Supper or Luncheon Menu:
Scrambled eggs with cottage
cheese; baked potatoes. dandelion or
81
ley mullins, tea or coffee, fruit sauce.
Creamy Eggs with Cottage Cheese
l cup milk, l tablespoon -four, 4
eggs, ! cup cottage cheese, IA tea
spoon soda, tablespoon fat. Is tea
spoon pepper, IL teaspoon salt. pap
rika, parsley or pimientos.
Make thick sauce with the milk,
-four, butter, and seasonings Cook
five minutes and pour gradually on
the cheese, which has been neutral
lied with the soda dissolved in a lit
tie 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 well. AS the mixture
sets in a soft custard on the bottom
and sides Of the boiler. scrape it up
carefully, forming large soft curds.
The mixture is cooked when it is Of
creamy consistency throughout.
This quantity will serve eight or more
people.