The Bridgeport times and evening farmer., 1918-05-28
use CHEESE
AND REDUCE
MEAT BILLS
Cottage Cheese a Cheap Source
/ of Food.
EDUCATIONAL CAMPAIGN
DEVOTED TO SUBJECT
Good and Patriotic Way to Use Sur.
plus Milk of State-Storrs College
and Food Supply Committee Encour-
age Use of Cottage Cheese-some
Recipes for Appetizinq Dishes.

Inc use or cottage cheese as cheap
source of food and an outlet for the sur
plus milk of the State is being encour-
aged by the Connecticut Agricultural
College and the Committee of Food
Supply of the State Council of Defense,
who are conducting an educational
campaign on this subject in cp-opera-
ton with the United States Depart
ment of Agriculture
1t is pointed out by the experts On
this subject that cottage cheese Is
practically equal in food value pound
for pound to lean round steak, being
equally valuable as a source Of protein
and almost as valuable as a source of
minerals and energy units. Cottage
cheese also furnishes as much protein,
more minerals and half as much ener-
gy value as one dozen large eggs. By
the use of this food in the diet it is
declared possible to reduce the meat
bills at least one-half
Cottage cheese may be made from
either buttermilk or SKINNED milk
where it cannot be purchased in the
local market. The following method is
advocated by the United States De
partment of Agriculture: Place the
skinned milk in a saucepan or other
convenient receptacle and warm to rs
degrees, using a thermometer if one
is available in order that the milk may
not be heated above this temperature,
and then stir in a quantity of good
sour milk, using cupful of sour milk
to one gallon Of SKINNED milk. The
cheese should be allowed to stand on
the back of the stove or In a warm
room in order that the temperature
may be maintained as nearly as posi-
BILE at rs degrees. At the end of
twelve or fifteen hours the milk should
be thick, the curd having formed. The
curd should be cut into one inch
squares and cooked for thirty minutes
at 100 degrees, stirring it every five
minutes. A double boiler may be used
or the receptacle may be placed in hot
water. If the temperature is allowed
to go above 100 degrees the cheese will
be tough and inferior in quality. At
the end of the half hour cooking the
curd should be drained in a cheese
cloth sack or a strainer. When the
whey has ceased to flow the cheese
should be turned on to q dish, sprin-
kled with salt and worked with a
spoon. 1t is then ready to use.
If desired cottage cheese may be
made by the use of rennet or junket.
Where this system is used it is not nee
| essary to cook the cheese after the
curd is formed, it simply being turned
into a sack for draining at the end of
ten or twelve hours. One-eighth Of a
| tablet is sufficient for gallon Of skim,
med milk.
A number of appetiztng dishes
which will give a pleasant variety to
the diet may be prepared from cottage
cheese sausage, cottage cheese loaf,
cottage cheese tarts, cottage cheese
pie and a number of other combina-
lions. The recipe for cottage pie is
as follows:
cup cottage cheese tbs. melted fat
| 2-S cup sugar u tsp. vanilla
2-5 cup milk Salt
| 2 egg yollzs beaten
Mix the ingredients in the order Civ
en-, bake the pie in one crust. Cool
slightly and cover with meringue made
by adding two teaspoonfuls sugar and
| one-half teaspoon vanilla to the beaten
whites Of two eggs. Brown in a slow
oven.