Evening star., 1924-07-11

order to use cheese in the right
way and place, to appreciate its
nutritive value and its worth as
comparativel cheap and ac-
ceptable article of diet, it is necessary
to know something about it. Cheese
Is the casein or curd of milk, coagu-
lated, pressed and allowed to dry in
a mold
Cheeses may be divided roughly
into three classes-hard or soft, skim
milk or cream. and those to which
special fermentS have been added to
produce certain characteristic flavors
American cheese is a good type of
hard cheese, and to this class belong
Swiss, Stilton Cheshire, Gorgonzola,
Edam. Port du- -Salut, and others.
varying in consistency from very
hard to a cheese which might be
called soft. Stilton and Cheshire are
English cheese. Edam a Dutch. Cor
gonzola Italian. and Port-du-
Salue a French cheese, yet all are now
made in this country. Neurcna eel,
cream. Brie, Camembert and D'Isigny
are soft cheeSeS, and Roquefort
semi-soft Limburger is also soft
cheese. The Philadelphia, or square
cream CnteSt, Is Variety ol -Ntul- =
chatel, usually containing more fat.
Parmesan is a very hard Italian
. cheese 1t is a good cheese to buy If
one desires to keep it any length of
time. 1t can be broken and grated
easily, and is principally used for
serving with soups, salaus, and such
dishes, and for cooking with maca-
roni and rice. For many years cot
tage cheese has been made in fac
tories as we'll as at home, and comes
4 l,-i., h.,
former ready for use, the latter re-
quiring the addition of cream or
moisture for the desired consistency.
AS to the digestibility of cheese, the
conclusions arrived at after various
experiments carried on at dlhereht
times, are as follows:
l. Ninety per cent of the nitrog-
eneous material of American cheese
was digeSted.
. Nearly 80 per cent of the energy
it supplied was available.
5. The cheese did not cause constl-
patton or other digestive disturb
anceS.
4. Cheese protein seems to be di-
gested by the ferments of the lntes-
tines rather than those of the stom-
ach.
s. Cheese does not materially diff
fer in difficulty of digestion from the
same comparative amount of meat
Live Well at Lower Cost.
Those who desire to live well with
in their food budget should study the
combining of cheese with vegetables,
cooked or uncooked, in all kinds OF
savory dishes, the addition of cheese
to cakes and cookies and doughS, and
the making of other cheese dishes.
Vegetables with cheese, salad with
cheese, and cheese pastries should be
used when the rest of the menu is de-
ficient in food value. The cheese
dishes should be used as substitutes
for meat, eggs, or flSh. a pound OF
cheese has nearly the same food value
as two pounds of fresh beef or any
other fresh meat as food. 1t is worth
as much or more than a pound OF
ham, and is more digestible, and IS
equal to two pounds OF eggs or three
pounds of fish.
Unlike meat, cheese can be kept
without deterioration for long time.
This varies with the kind of cheese,
some kinds keeping longer than
. others Cheese is a valuable addition
to soups and macaroni, and is dell
cious grated on top of beef or PLAIN
bouillon. Custard, apple and blue
berry pies are also much improved
by a sprinkling of cheese on top.
Cheese dishes which should appear
on the menu more often are maca-
roni au gratin, cheese fondu, rice with
cheese sauce, baked hominy and
cheese creamed, corn and cheese, to-
matoes stuffed with corn and cheese,
cheese dishes in place of meat Tor
dinner.
Wrong combinations Of other foods
with cheese are what cause IndlgeS-
ton, and not cheese alone. Cheese IS
rich in protein and fat, lacking in
carbohydrate. and having small
quantity of water it is a concentrated
food For these reasons cheese should
replace meat, fish or eggs when used
in quantity, and not replace the foods
which are rich in starch or IN frull
Juices. With cheese dishes should be
served such green vegetables as
celery. cabbage, lettuce, tomatoes and
cucumbers. which may be used un-
cooked or as salad, or cooked spin
ach. chard, caulitlower, brussels
sprouts or onions. Fruit salads may
be used. and cooked or raw fruits.
rather than made desserts, are best
to serve with cheese. The succulent
vegeta bles and fresh fruits, fruit Jel-
lies and sweets of that character
should be used to make well bal
anced meal.
Very often a luncheon is served in