Alma record. (Alma, Mich.) 1878-1928, 1918-08-29
COTTAGE CHEESE DISHES.

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COTTAGE CHEESE Dishes
Cottage Cheese, while IL 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
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 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 a basis for the
main dish OF the meal It will materially
reduce expenses, appeal TO the appe-
tite, 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 valu-
able but little appreciated dairy by
product.
Plain Cottage Cheese;
Cottage cheese nay be served plain,
as the main dish OF a lunchsSn or supper
IN place OF GOLD meat.
vsri ationsi
Mix broken nut meats. chopped Pin
sntos, finely cut green peppers. diceA
Cucumbers. or other crisp vegetables wih
the cheese. Horse radish onion tsxnA.
and parsley make a good combiaAson.
Season dry cheese rather Wen pack
INTO buttered earthen or enamel dish.
chill H. turn IL out on platter and
serve IL In slices like cold veal loaf
MIX with the cheese a small quantity
OF left over ham corned beef finely
ground and season the whole with made
mustard. Serve this in slices. or turn
the mold out on a border ~ 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-
ser'.
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, raislns. cut dates.
or other dried fruits. brown sugar,
honey, jam OF marmalade. or chopped
nuts
Suggested Menu for Summer Break
fast:
Cottage cheese with cream ana fruit
tcornhakes IL desired): toasted Victory
bread, coffee For heartier meal n
clude baked or fried potatoes or
cereal
EGG COMBINATIONS.
Scrambled Eggs with Cottage Cheese:
Proportions For each egg. use Ia
hlespoon milk, l3 teaspoon salt. plenty
OF pepper. rounding tablespoon cottage
cheese. pinch OF baking soda fat %
grease pan
Method Mix eggs seasonings and 1
tablespoon milk for each egg Scramble
eggs as usual In creased pan till entirely
cooked. Neutrallze acid in cheese with
soda. stir lightly into egg Serve imme-
diately
Variations:
Parsley and pimentos or chives. sdde,
10 egg
Suggested Supper or Luncheon Menu.
Scrambled eggs with cottage cheese:
baked potatoes. dandelon or lettuce
salad, or sliced tomatoes; barley muf6ns,
tea or coffee. fruit sauce.
CREAMY EGGS WITH COTTAGE
CHEESE.
l cap milk.
/ tablespoon Hour.
eggs.
! cup cottage cheese
1-tteaspoon soda.
tablespoon fat.
ls teaspoon pepper.
IL teaspoon salt
Paprika.
Parsley or pimientos.
Make a thick sauce with the milk
nour. butter, and ssasonings Cook ave
minutes and pour gradually on thu
cheese. which has been neutraliIed with
the soda dissolved in a little OF the milk
When the cheese and sauce are well
blended. return them TO the top OF the
double boiler and rehest over hot water.
Beat the eggs slightly. pour them into
the warm sauce. and mix well. As the
mixture sets in soft custard on the
bottom and sides OF the boiler scraps IL
up carefully. forming large soft cur3s
The mixture is cooked when II 10 Of .
creamy consistency throughout This
quantity will serve eight or more peo-