Free trader-journal. (Ottawa, Ill.) 1916-1920, 1919-04-10
Notes and
Comment
Cheese Good sutstI,ute for mea,
or Interest to Women Readers

Cheese Good Substitute for Meat
housewives VINO choose to with
draw meat from the table a part O,
the time need not. il they exercise
discretion in the selection of substl
tutes iplure the health or annoy The
palate of the family A wise use OF
cheese according to members OF the
department OF home economics of tho
university of Washington. will prove
both healthfIl and economical.
Cheese is apt 20 be used on our
table as an appetizer" said one mem
Der OF the faculty. ''whcreas its value
as muscle building and energy sup
Lying food makes il one Of the most
economical substitutes for meat
"A given amount of money spent for
American cheese will buy about twice
az much food value as il spent fer
meat.
The general belief that cheese s.
difficult to digest is due largely. per-
haps. to the unsuitable way in which
1t is eaten-at the end OF an already
sufficient meal for example-and to it's
careless preparation.
In making menu with cheese as
central dish, the cheese should re
place foods OF similar composition, "a
meat. eggs and fish.
AS cheese is a cone ntrated food
some green vegetables such as steweI
celery, spinach, cabbage, caUlillowct
or lettuce should be included in the
menu. as well as bread. potatoes ami
other starchy substances, to give
balanced meal with the proper buI4
Recipes which viii serve the house.
hold manager during season are given
below
In cooking the cheese low tempera.
tvre should be used, so as ne to
tougher it,
Cheese oquetteS-Thicken / cup
milk with II cup flour or tarina; cock
thoroughly. Add egg yolks; then
melt IN the sauce Il pound OF cheese
chopped fine or grated. Season with
salt, pepper and little mustard
spIead in shallow pan and cool
Shape. roll crumbs, egg and crumbs
again. and fry in deep fat.
Cheese Fondue-One cup scalded
milk; l cup soft, stale bread crumbs;
IA pound milk cheese, diced; / table.
spoon butter; eggs; seasoning.
Mix first your ingredients and add
well beaten yoIks OF eggs. Cut and
fold In stiffly beaten whites of eggs.
-Four in buttered baking dish and bake
twenty minutes in moderate oven.
Cheese Souftle-Two tablespoons
butter; tablespoons flour, IL cup
scalded milk; seasoning; Ia cup
grated cheese; eggs.
Melt butter and add flour, add grad.
ually milk. Season. Remove from fire
and add yoIs OF eggs tcaten until
lemon color, 1. Co5l MIXTURE, and u
and fold in whites of eggs Ucat n sti.l
and dry. Pour into buttered baking
dish and bake twenty minutes in
slow oven Serve at once.
Barrie due and Cream Cheese sand
wichos or salad Mash to pa..c ors
cup fresh cream cheese, add table.
spoons barbecue (curranU jelly, IA
bleSpoons olive oil, cup chopped pa
can nuts. Season with salt. papri,a
and chopped parsley. MiX well and
spread between thin slices % butterc.
whole wheat bread. This filling may F.
be served in form OF canapcs, by
sproadiEy on slices OF hot toast ara /
garnishing the tops with slices CT /
stuffed olives. Or the filling may b. /
MADE and pressed into small balls ara .
served on lettuce leaves, Cream ~ /
be used in place Of olive oil, ard sweet
pickles Sliced fiaclg and walluts in
stead of jelly aind peacans.