The midland journal. (Rising Sun, Md.) 1885-1947, 1920-07-30
In the Kitchen

While meats are out of sight for the
housewife who has to count her pen
mics, fish swimming close behind and
fresh eggs five cents apiece, cheese is
perhaps the most available substitute
A capable writer discussing the meat
famine says:
Because cheese is so concentrated
and is so rich in both fat and pro-
TEN, it may cause digestive disturb
ances unless it is combined with or is
served with suitable other foods, or
if it is eaten late at night. Crisp
crusty breads are the best kinds to
serve with cheese. Also, rather acid
foods, as tomatoes. Crisp vegetables,
such as lettuce, celery and watercress
combine well with it These last
named foods are good, too, because
they contain much water and so serve
to dilute the concentrated cheese.
Great care must be exercised in
cooking cheese because it is so easily
overlooked. Sweet milk may be
boiled without hardening the protein
it contains. But after milk has be-
come thick, either by souring or by
the use of rennin that is used in cheese
making, the casein, as the coagulated
product is called, is easily affected
by heat and overlooking renders 1t
tough and rubber-like. The same is
true of cheese, since one-fourth of it is
made up of caSein.
When macaroni or other baked dish
is prepared with Geese, use buttered
crumbs for the top layer instead Of
layer of cheese. Crackers or pieces
of toast with cheese spread on them
should be put into an oven that is
not too hot and should be removed
as soon as the cheese is melted.
If not overlooked, cheese combined
or served with crisp and less concen-
trated foods will not be found by most
people difficult of digestion And as
a very large percentage of it's nutri-
ents are assimilated by the body, It
is one of our most nourishing foods.
Since pound of cheese made from
whole milk contains about twice as
much nutrient material as pound Of
meat, it is also a comparatively in
expensive food and most families
would do well to increase the amount
of cheese they are in the habit of
using.
English Monkey
Four cupfuls bread crumbs, two
cupfuls milk, one-quarter cupful cheese
(one-half cupful grated cheese), salt
and pepper to taste.
Heat the bread crumbs and milk.
If the crumbs are not well moistened,
add water. When hot, remove the
saucepan from fire, add the grated
cheese and stir until the cheese is
melted. Leftover toast may be used
instead of bread for the crumbs
Cheese Fondue
One and one-half cupfuls bread
crumbs, one cupful milk, four eggs,
one and one-half cupfuls grated cheese
one teaspoonful salt, cayenne pepper.
Beat well the yolks of the eggs.
add them to the milk and pour over
the bread crumbs and cheese. Add
the salt and pepper and mix well.
Then cut and fold in the stiffly beaten
whites of the eggs. Pour the mixture
into buttered baking dish and bake
80 minutes in a moderate oven.
Macaroni and Cheese
One cupful macaroni, (broken into
short pieces), one cupful milk, one
tablespoonful fat, two tablespoonfuls
flour, one cupful grated cheese, one
half teaspoonful pepper.
Cover the macaroni with sailed
water and boil for 20 minutes. Make
a white sauce of the fat, flour and
milk adding the salt and pepper to
the sauce. If the sauce is too thick,
thin it with some of the water in
which the macaroni was cooked. Re
move the sauce from the fire, put in
the cheese and stir until the cheese
is melted. Put the macaroni into
baking dish and pour the sauce over
it. Cover with layer of buttered
crumbs and bake in a moderate oven
until brown on top.