The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1918-07-27

COTTAGE CHEESE DISHES.
Cottage Cheese, while Il has long
been known, has been little appreci.
ated. Easy TO make, IL has often been
poorly made and unattractiyely 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 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 a basis for the
main dish OF the meal it viii materially
reduce expenses, appeal TO the appe-
lite, 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.
UNLOCKED CHEESE DISHES.
Plain Cottage cheeses
Cottage cheese may be served plain,
~ the main dish OF a luncheon or supper
N place OF cold meat
Variations:
MIX broken nut meats. chopped plm-
entos, finely cut green peppers diced
cucumbers. or other crisp vegetables with
The cheese Horse radish. onion juicu.
and parsley make good combination.
Season dry cheese rather WELL pack
INTO buttered earthen or enamel dish,
shin II, turn II out on a platter. and
,erve IL In slices like cold veal loaf
Mix with the cheese a small quantity
Of left over ham or corned beef, finely
ground and season the whole with made
mustard Serve this in slices or turn
he mold out on border OF lettuce
caves.
Suggested Menu;
Nodded cottage cheese. baked potatoes,
lettuce. sliced tomatoes or cucumbers:
crisp corn pone or oatmeal muffins; tea,
sofree. 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
'ruits; canned fruits. raisins. cut dates,
Or other dried fruits. brown sugar.
honey. jam or marmalade. or chopped
nuta.
Suggested Menu for Summer Break.
last.
Cottage cheese with cream and fruit
(cornnakes n desired); toasted Victory
bread coffee. For a heartier meal. In
slude baked or fried potatoes. or
tereal.
EGG COMBINATIONS.
Scrambled Eggs with Cottage Cheese;
Proportions; For each egg, use / ta-
olespoon milk. l-3 teaspoon salt. plenty
81 pepper. 1 rounding tablespoon cottage
cheese. pinch OF baking soda. fat 20
crease pan.
Method: MIX eggs. seasonings. and
ahleNpoon milk for each egg Scramble
sggs as usual IN creased pun TIN entirely
cooked Neutralize acid in cheese with
Ioda. stir lightly into egg. Serve imme-
iiately
Variations;
Parsley and pimentos or chives. added
% egg
Suggested supper or Luncheon Menu,
Scrambled eggs with cottage cheese;
naked potatoes. dandelion or lettuce
,alad. or sliced tomatoes; barley mullins.
YEA or coffee, fruit sauce.
CREAMY EGGS WITH COTTAGE
CHEESE.
/ cup milk.
tablespoon -four.
4 eggs
! cup cottage cheese.
Ia teaspoon soda.
l Tablespoon fat
lis teaspoon pepper
In teaspoon salt.
paprika
PAISLEY or ptmientos.
Make q thick sauce with the milk.
hour butter. and seasonings. Cook Ave
minutes and pour gradually on the
,heesa. which has been neutrafised with
he soda dissolved In little OF the milk.
When the cheese and sauce are well
blended, return them 10 tho top OF the
louhle boiler and reheat over bot 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
40 carefully. forming large soft curds
rhe mixture Is cooked when IL Is OF
creamy consistency throughout. This
luantity will serve eight or more peo-
sle