Norwich bulletin., 1918-07-06
THE COTTAGE CHEESE LUNCH.

Dear Social Corner sisters: AS one of those who were fortunate enough to receive an invitation to the cottage cheese luncheon given under the au- spices of the home economics depart ment of the farm bureau in Norwich last week, l thought some of the rest of you might enjoy hearing about 1t, too.
 In the first place, as I have always disliked cottage cheese. it was some thing of an ordeal. in anticipation, for me to sit down to luncheon composed entirely of cottage cheese dishes, but at the close Of that delicious meal must confess myself convert. This was the menu:
 Cottage Cheese Peanut Soup.
 Cottage Cheese Sausage. Potatoes and Cottage Cheese Cream
 Sauce Relish. Cottage Cheese Salad. Rolls.
 Cottage Cheese Tart. Coffee.
 While we were lingering over our coffee cups, there was some pleasantly informal speechmaking, which l will 1 try to pass on to you, in part. Miss Morse, the demonstrator under whose supervision the luncheon was cooked, said that it was about time 1 housekeepers realized that cottage l cheese was something besides sour | milk and a little salt. It is worth in l food values, pound per pound, as much as meat, and one cup equals seven eggs in value, which is an item well worth remembering in these hard times when legs IS eggs" Her recipe for making the cheese was simple one: One gallon sweet skim milk, one ] cup of sour Cor butter) milk, one eighth tablet junket dissolved in colo water. Put in the junl1et at night when you set the milk, and strain nex morning through a firmly woven cot l ten cloth. The whole process takes from 12 to 15 hours. but should vol wish to hasten the cheese making vol may press it dry in less time. The peanut and cheese soup was de Ecious, tasting somewhat like oyste1 1 broth. Miss Morse said it was enl! a sample of any number of soups tha might be made. using cream sauce a. a basis and adding cottage cheese O anything else you chose to flavor.
 In making the cottage cheese sau sage you must neutraliZe the acid il the cheese with a little soda, addin, bread crumbs or anything which vii
 
 cheese may be used as a meat substi
 ute in soups and also makes an ap petizinz loaf.
 The cheese salad was combined wit
 tomato and lettuce and, of course tasted like "more"-besides makin
 such pretty color scheme.
 The tart was composed of sma. sweetened crackers over which wer
 scattered small dice of pineapple an
 whole strawberries, with cottag cheese disguised, till it looked an
 tasted like frothy cream, spread owe
 the whole. Miss Morse said that thi
 dessert was only a mere suggestion (
 what might be made in sweets usin
 fruits and gelatine
 We learned that scrambled eggs an ) cheese make a palatable dish, only on } should not add the latter till tn scrambling of the eggs is finished, a } the result is not so good. An eco nomical method of using up mashe
 potato is to make it into cakes, TO in cheese and bread crumbs, then fir 3 Miss Roberts. a food expert frel l Washington, told us of the amazin t waste in some cities of skim milk an |. stated that Mir. Hoover estimated tf 5 amount thrown away in the Unite l States equaled in protein the tot: Q l year!
 Some food for thought in tha t 1 Housekeepers!
 9 With the idea of using such valuab ? products, the cottage cheese campaig
 has been organized all over the couT
 try, and is showing splendid results.
 Miss Hayes of Storrs college to,
 about a ten course luncheon she ha
 attended, every course consisting
 cottage cheese in some new and SUI
 prisingly delicious form, adding thu recipes of good things to be mac ? from cheese are innumerab1e. p The subject of canning was brief :. dwelt upon and, by the way, the auot : for Connecticut housewives this sun = ner is 5.O00.OG0 cans. We must g | learn to budget our time. Can. ta r food and cottage cheese, and keep | : our Red Cross work" is q good slega D. for us all.
 :. The luncheon table was very daint V with decorations of pink ramblers al : green sprigged china, with gold band = Also, to judge by the way in whit n each guest licked his platter clean : quoting our old friend. Mother Coos T l if is safe f0