Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-19
Br MRS. NJ. A. WILSON

oe,yr,sht. 1898. ,eg, Mrs. NJ a. wilson. All
wT-HE moon is made Of green
/ cheese says Uozlitt IN Ms
hook Of old English proverbs. 10 one
vho would believe n eudgeon or I'm
,rutb one would say. the moon
!. made ot green cheese. Ancient be-
ii,f that the moon held putrefying prop
critics and the cheeses were nodded to
represent the moon possibly had some
connecting link for the cheeses were
nsrmitted to stand While process Of
fermentation OF curing and ripcning
AZ the curd went on.
II isa well known fact that the pens
,ntry. Of many nations depend largely
unon the cheese for their protein food |;
Tet indigestion is almost unknown among
them. A slice OF bread. little cheese
and a slice OF onion Is the daily fare
,rr. And for luxury they occasionally
toast the cheese. spittcd on either n
,tick or fork. and held before bright
sr. and toasted lightly. .
Toasted cheese was held in high re-
card and considered n luxury by the
sarly Romans; and today we too con
,ider the. toasted cheese tasty tidbit.
The highly concentrated food value of
the cheese requires that II be used with
other fOURU, plih. IoVNot "hu thut w
may realize this have prepared the
following analysis:
The protein In cheese in tho form OF
slbumin and casein. In soft cheese, av-
srages. from 25 to 40 per cent.
Fat. IS to 40. per cent.
Milk sugnr. 1 to Q per cent. 81!
Water. 20 to 40 per cent,
You will notice, that cellulose or
tr,ky structure II absent, and so for
Is. % k,-il ko tn add
Mis- bulk if you are to eliminate r,any
81 The Intestinal Ills for which cheese
,s blamed. Chemistry also tells r2 that
me combination Of bulky foods with the
rheeso pernits easy digestion. and that
rho average proportion Of cheese per
person is about one ounce.
Cheese is the name Given to tho pre-,
nsrsd curds Of milk. The Germans call
Il ksse. In French 1t is frorpage; kass
:, Holland Dutch; calico In italian {;
opsixo in Portuguese; queso In SPan. !.
Nh: while the Greek knows this food
under tho name OF tyri.
The standard varieties Gf cheese are
known as soft. firm and hard cheese,
and to identify the varieties they are
Cream cottage. or pot cheese, is the
soft variety.
C+earu or dairy, or as it Is sometimes
Swiss and Parmesan represent some
II the hard varieties.
Swiss FoDdne
Swiss fondre or cheese pudding makes
Q very pnlatable dish.
Crate four ounces Of cheese,
Then place one-half cup OF milk In
small saucepan and add
T,co Tablespoons Of butter, aud phen
hoi. fee tablespoons OF bread crumbs
The grated ckeese.
Polk Of ttoo eg1s.
re.hdr teaspoon OF salt.
Deat very hard. and us the cheese
nelts take from the stove and
add one quarter teaspoon OF red
peprer and fold in the stifly beaten
whites Of two eggs; turn In a baking
dish and sprinkle teaspoon OF grated
cheese ovrr the top. and place at once
IN hot ovei md bake Tor tweFNe nih-
utss: servn at once.
Golden Buck
Many varieties Of this dish are to he
found: IN fact. almost every nation has
cheese dish as is represented In this
style OF cooking.
Deyorsliire Golden Buck
Place n thin cut Of nicely boiled ham
On q slice Of toast. lay on the ham a
poached egg and cover the egg with
melted cheese; dust lightly with pa
prltn aud serve.
Italian Ministrs
Prepare q vegetable soup. using leek,
arely chopped cabbage and soup heros
for the vegetables, and forty five min
ut.s before serving add one-half pack
age Of spaghetti. taking care not to
break the spaghetti. II you will stand
the spaghetti in the soup kettle 1t will
soften and then slip down In the kettle:
Season we'll and serve with plate OF
finely grated cheese. The soup Is ladlcd
into the plate and then is covered
thictly with the grated cheese.
shropshire Cheese Pudding
Place in pan
Tcro cups Of milk.
Oae.hdlf cup OF -four.
Stir to dissolve the -four and milk
and then bring slowly 10 boil, beating
hard while cooking, and cook for ten
minutes. Remove from the stove anc
add
Yo,ks Of too eggs,
Oae teaspoon OF sat-.
One half teaspoon OF pepper,
One.holf cup Of bread crumbs soa@ed
IN -halt cup Of oGrm nt'i.
half cup Of grated cheese.
Beat we'll to blend, then fold in the
stifly beaten whites of the two .egSs:
Turn in we'll -buttered baking dish and
bake IN slow oven for twenty minutes
Toasted Cheese
Cot thick slices Of bread and toast
delicate brown. Cover the toast with
thick slice OF cheese and place in the
broiler Of the sas range and toast
delicate brown. II you do not have
broiing oven place oil the top shelf OF
hot oven. Dust with paprika and
serve at once.
Vim Rouge de Laplns
This dish is known as blushing
bunny, or red rabbit. Place in n
saucepan
One cup Of thick pulp Of canned
tomato,
0re onion, minced verp fne,
Tiny bit OF garlic,
Three tablespoons of butter.
Cook slowly until the onion is soft,