Norwich bulletin., 1918-06-22
COTTAGE CHEESE AN MEX ] PENSiVE MEAT SUBSTITUTE

concerned about the food situation, the food value of. milk and it's products should not be overlooked. Where there is a surplus of skim milk in any continuity, the making of cottage cheese from it is a. patriotic move at this time. It will help out a great deal to take the place of meat in the diet. The following table shows that cottage cheese is much cheaper than most meats in furnishing protein for the diet. For supplying protein one pound cottage cheese equals: 1.27 lbs. sirloin steak, 1.09 lbs. round steak, 1.52 lbs. fowl, LA Inns. smoked ham, 1.5S lbs. loin pork. chops. In addition to protein, energy for preparing body work must be furnished by food. As l a source of energy also cottage cheese | is cheaper than meats. The following ! table shows the comparison when en- l ergy is considered. On the basis of | energy supplied, one pound of cottage 1 cheese equals 1-3 ounces sirloin 1 steak, Il 1-4 ounces round steak, ounces. smoked ham, ounces loin pork chops, 10s3-4 ounces fowl. The l U. s. D. A. has made an accurate study of this work and has assigned special worker to this state. In Holland coun- | ty demonstrations have been given in | Coventry, Columbia, Ellington, two in Stafford. At these demonstration meetings special emphasis has been placed on the various ways of using cottage cheese. One dairyman al Staf- l ford is making the cheese and putting it on sale at one of the local grocery stores. Cottage cheese is a food that l may form an important part of the 1 diet SarNad alone in q Being made from skim milk, which is either now fed to livestock or wasted, 1 cottage cheese makes available for human food a valuable but little ap- preciated dairy by-product.
 Uncooked Cottage Cheese Dishes. f Plain Cottage Cheese - Cottage cheese may be served plain, as the main dish of a luncheon or supper in place of cold meat. Variations: Mix broken nut meats, chopped pimentoes, finely cut green peppers, diced cu- itcumbers or other crisp vegetables with the cheese. Horse radish, onion juice and parsley make good com : bihation. Season dry cheese rather well, pack into a buttered earthen or Eenamel dish, chill it, turn it out on a platter, and serve it in slices like cold veal loaf. Mix with the cheese a
 
 eorned beef, finely ground, and sea- ison the whole with made mustard tServe this in slices or turn the milk out on a border of lettuce leaves. Sug- gested- menu: Nodded cottage cheese, 1 baked potatoes, lettuce, sliced tomatoes or cucum bers. crisp corn pone or oat- meal mullins, eta, coffee or whey lem onade, fruit and dessert.
 Meat-Like Dishes.
 Cottage Cheese sausage-1 cup cot tage cheese, 1 cup dry bread crumbs or 1-2 cup cold cooked rice and 1-2 cup bread crumbs, 1-4 cup peanut butter or ? tablespoons savory fat. 1-4 cup coarsely chopped peanut meats, 1-2 teaspoon powdered sage 1 tablespoon milk, 1 teaspoon salt, IA teaspoon pepper, 1-3 teaspoon soda, 1 tablespoon finely chopped onion.
 ; The bread crumbs may be made from leftover corn, barley or other quick breads. Cook the onion in the , fat until tender but not brown. Dis solve the soda in the milk and worl into the cheese. Mix all other dry in gredients thoroughly with the breaC crumbs. Blend peanut butter and on ion with the-cheese, and mix with then ! the bread crumbs Form into fla ' cakes, dust with bread crumbs or corr \ meal, and fry delicate brown in ! little fat in a hot frying pan. Varia : tfons: To utilize leftover cereals, us 1 cup of cooked rice, oatmeal or corn meal mush with 3-4 cup of breat crumbs. Dry cornmeal or finely grount oatmeal may be used for stiffening tn f above mixture but in such case it i . better to form into a, loaf and bake |, in the oven about 9 minutes Othe t seasonings may be used in place o n the above. The amount of liquid vii 2 very in every case. The mixture shoul, 6 be very stiff, since the cheese tend : to soften; it during the cooking,
 Pimiento and Cottage Cheese Roas = cups. cooked cereal (rice, etc.),
 cup cottage. cheese, cup dry breat crumbs 3 pimentos Chopped fine) 1 1-8 teaspoons salt, 1-4 teaspoon soda, If teaspoon pepper, liquid i necessary.
 Blend all together very thoroughly making the mixture very stiff. Forn into a roll and bake about p min utes, basting from time to time witt savory fat or meat drippings if neces sary.
 Potato Dishes.
 Cheese and Potato Croquettes-1 cul cottage cheese; T chopped parsley rounding teaspoon chopped greel pepper, 1-4 teaspoon soda, 1-2 tea spoon salt, dash of cayenne, dash o paprika.
 Mix these ingredients very thorough ly and form into small rolls. The imbed the rolls in mashed potatoe which, have been seasoned with sal and pepper, forming a larger roll 0 each. Roll the finished lcroquettes i egg and bread crumbs and fry in T pan containing about 1 tablespoon 0 hot fat or brush with melted fat an brown in a hot oven.
 Salads and Salad Dressings.
 Cottage Cheese Salad Y Cottag cheese lends itself especially well t salads. If enough is used the sala
 may serve as the main dish of tn meal. French, maYonnaise and boile
 dressings all go well with cheese sal ad. The cheese may be formed int
 balls, or slices, it may be nodded i tiny cups, or passed through a pastr
 tube. Variations: Foods that com
 bine well with cottage cheese in sal ads are crisp, fresh vegetables, cook
 ed or canned vegetables, fresh, driet canned or presedved fruits, nut
 olives, rice, potatoes. With the tw s last, some highly favored and brigh
 garnish, like pimentos or green pep