Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-05-31
BY MRS. NJ. A. WILSON
fCopyrioht, 1890. By Mrs. n. a. Wilson.
riOhtS reserved


rigatS reServed.)
COTTAGE or Dutch cheese is a
~ splendid product containing larger
food value per pound than the choicest
cuts of meat. The good vrouw of Hol-
land has for centuries used this by
product to replace the meat in the diet
and one needs but to look at the sturdy
Hollanders to know that they surely
have found panacea for the high cost
of living.
IL you are taking a daily supply Of
milk. perhaps, as vigilant as you are.
sometimes it may sour. Why not use II
In your cooking instead of throwing II
away? Make all leftover sour or sweet
milk into palatable cottage cheese. II
the milk is sweet, cover and let stand
in a warm place and it will quickly
turn sour. Now place the sour milk in
jar and stand this in pan of cold
water Heat slowly until just warm and
then remove from the stove and let cool.
Shake the jar or turn from the jar and
beat with a whip.
Now line a sieve or a colander with a
piece of cheesecloth and set in a large
bowl, so that the contents can drain.
Turn in the clabbered milk and then
gather the ends of the cloth together
and begin to twist and squeeze out all
the moisture.
Place a weight on the cheese for
two hours. 1t is then ready for use.
Do not throw away the whey. This
ts the watery liquid that you drain from
the curd. This liquid contains the valu =
able elements that can be utilized for
baking custardS and sauces.
To Use the Cheese
The cheese may be used for many
delicious things. Bygonc delcscies can
be made to replace the meat with this
cheese.
The following are some fine old Hol d.
land recipes from the good vrouw OF
New Netherlands. New Netherlands. or
old New York. was famous in those by %
gone days for its palatable and de
icious cooking.
Dutch Cheese
To be eaten with salad Rub one Gun
Of the cottage or pot cheese through a
sieve into u bowl and then add
One teaspoon Of salt
One half teaspoon Of pepper,
One eighth teaspoon Of thyme.
Pinch of sage,
7w0 teaspoons Of finely chopped p1r' .
lev,
One teaspoon Of freIF chopped onion.
Mix thoroughly and then form into
small rolls and cut in slices about one
Inch thick. Lay in crisp nest Of lettuce
md serve with French dressing Thi,
tixture is also delicious as n sandwich
filling.
Cheese Dumpings
For stcws and gouIashcs. Place in a
mixing bowl
One and one half cups Of four.
One teaspoon Of salt
One leCci Tablespoon Of bgkHG
powder.
One half teaspoon Of pepper
One eighth teaspoon Of thyme.
Sift TO mix and then add
One onion grated.
Ttco thirds cup Of cottage cheese,
One t0eli- beaten Cgq,
-Four tablespoons Of todter.
Mix thoroughly and then drop from
spoon into the stew. Cover closely
and cook for fifteen minutes Then If
10 a hot platter. Sprinkle with finely
chopped parsley and serve in place o
potatoes.
Sweet CunIs
Rub one and one half cups of cottsg,
cheese through sieve into q bowl anc
add
Sir tnbiospoonS Of sugar,
Ohe-hdU cup OF TnShed ana drtei
oVrrGHtS or small scediesS rdisius
Ttoo tablespoons Of finely cLoppc,
citroH,
Pinch Of SoH,
One qHqrto- teaspoon Of rBfmsg,
One eig%b teaspoon Of cinRGmon,
Too tablespoons OF cream.
Beat to mix and then serve in small
lass saucers with whipped cream.
Curd Cake
Place in saucepan
One and One-hGt cups Of cold milk.
Sepen tablespoons Of -four.
Stir to dissolve and then bring to
poil and cook slowly for five minutes
Cool and then place in a mixing bowl
'hf Three- quarters cup OF sugar,
OAs tablespoon Of batter,
YeIk Of three Eggs,
~ Cream until light lemon color nnt