The citizen. [volume] (Berea, Ky.) 1899-1958, 1920-04-01
CHEESE INSTEAD OF MEAT
Rv William p. Kennedy

BY william p. Kennedy
Perhaps the reason cheese Is not
mere generally used in place OF
meat is the misconccption that II
is difficult to digest. IL seems TO
be the popular opinion that the
body cXpcnds more labor in assimi-
laiing cheese than is required for
other comparable foods. In reality
/ IL is as easily digcsted as meat and
| has about twice its "musclc-mak-
ING" value. An ounce Of cheese is
equivalent TO one egg. glass OF
MIX or two ounces Of meat, and be-
cause Of the economic possibilities
/ in its substitution for meat the
wise housekeeper will find II ad-
vantagcous in these days OF high
prices 10 use freely their neglected
food staple.
Cheese and crackers, with fruit
and some prepared cereal, form n
well-balanccd ration from the sci
entinc standpoint.
There is economy in the cooking
OF cheese dishes. for, prepared af-
ter ordinary recipes with milk and
butter. they are likely 10 contain
mere fat than meat dishes prepared
in the usual way: so by emitting
the fat and using skinned milk or
water. a material saving is effected.
In planning menus Of which
cheese dishes are the chief fea-
/ ttIcs, housekcepers should take
care 10 diminish other fat foods in
order that the meals may not be
unauly hearty. With them should
be served crisp, watery vegetables
such as watercress, celery and let
: tJce with dressing or with salt
alone. or simple fruit salads. Pre-
ference should be given 10 refresh
/ inL fruits rather than 20 heavy des-
scrts. Then too, whether raw or
cooked. cheese is likely to be some
what soft, and so seem 10 call for
the harder kinds Of bread-such as
zweiback, rye bread crackers or
/ cereal breakfast foods.
Cheese and Vegetable Soup
. cupfuls Of stock
9 tablespoonfuls OF finely chop
ped carrots
tablespoonful Of chopped onion
A very little mace
. tablespoonfuls Of butter
. tablespoonfuls Of flour
~ tcaspoonfuls Of salt
cupful Of scalded milk
!, cupful of grated cheese
Cook the vegetables a short time
IT. half the butter, add the stock
and the mace. boiling for fifteen or
twenty minutes Strain and add
the milk. Thicker with flour
cooked I'm the remaining butter.
Just before servinG stir in the
cheese and cook until il is melted.
Cheese and Macaroni Loaf
y cupful Of macaroni broken into
small pieces
cup Of milk
cupful OF soft bread crumbs
tablespoonful OF butter
3 eggs
tablespoonful each OF chopped
green pepper
I tablespoonful each OF chopped
onion and parsley
teaspoonful OF salt
A. cupful OF grated cheese
Cook the macaroni in boiling
sailed water until tender. and rinse
in cold water. Cook the parsley,
onion and pepper in little water
with butter. Pour of the water
or allow it 20 boil away. Beat the
egg, white and yolk separately.
Nix all the ingredients, cutting
ard folding in the stifrly beaten
v bites at the last. Line a quart
baking dish with buttered paper;
turn the mixture into IL; set the
baking dish in a pan OF hot water,
and bake in a moderate oven for
cne-haIfto three-fourths Of an hour:
serve with tomato sauce.
Dreamed Cheese and Eggs
3 hard cooked eggs
tablespoonful OF flour
cupful OF milk
y tablespoonful salt
Speck OF cayenne
u cupful, or, OF grated cheese
slices OF toast
Make a thin white sauce with
flour and milk and seasoning. Add
the cheese and stir until melted.
Chop the egg whites and add them