San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-11-20
CHEESE FIRST
KNOWN 1000
YEARSAGO
Pouch Made From Sleeps
Stomach Causes Milk
To CurdIe.


The story is told Of a traveller who
some 1000 years ago, set out on a jour.
ncy with supply Of milk in a strange
container-a pouch which was origin.
ally the stomach Of sheep, which was
the fashion of carrying liquids in those
days. The journey being long and
the traveller in haste to reach his des.
tination, he did not pause for his noon
day meal. In the evening, when he
sought refreshment, he found q mass
of curds drowned in whey, in place
Of the milk he had started with. He
drank off the whey, but threw away
the curds; for he did not know that in
his haste he had chosen a Sleeps
stomach in which rennir was still &c.
tive, and that the rennin had coagu.
lated the milk. He did not know that
he had discovered one Of the most i'm
portant Of human foods-which he had
thrown away-cheese.
REMOVE WHEY.
Today, machinery takes the place Of
the Sleeps stomach; but today, as
400 years ago, the basic principle OF
making cheese is curdling the milk
with renhin, the active principle OF
which is rennin, and removing the
whey. That is why. in cheese. the wa
ter is reduced to about one-third the
original amount found in milk, but
the value of the milk remains in con-
centrated form. Casein, the most i'm
portant protein of milk, is found in
cheese in n much larger proportion
than in milk. Where cheese is made
of whole milk. all the fats of the milk
remain, and cheese is richer in mineral
salts-lime and phosphorous-than
milk. meat, potatoes, wheat or beans.
1t also retains the yitamine found in
milk.
Protein builds and repairs muscle
tissues; fat supplies the fuel for body
energy mineral salts are necessary for
cell growth, blood, and the compost
ton Of digestive fluids; vitamines are
the power that starts and keeps the
human engine running. All these are
retained in cheese. Moreover, there
is no waste in cheese.
CANNED Sf1EESE.
Practically all kinds of cheese
and their name is legion-now come in
tin cans. This makes it still more
economical. as the cans keep the cheese
moist. and it does not get hard or
strong. -And, of course, the re sis, no
| rind on canned cheese. With cheese
in this convenient form, there is no
reason why it should not have regu
lar place in the family diet.
Food experts have given the health
diet as two green salads, one good
helping of green vegetables, and the
equivalent Of a quart of milk. daily.
Cheese is about the best equivalent of
the quart of milk that can be found.
There are many delicious ways to
serve It. For the main dish at a meal
few equal the cheese roast.
CHEESE ROAST.
To can OF kidney beans add one
half pound can OF American cheese,
one cup of bread-crumbs. one table
| spoonful butter, one onion chopper
fine, salt, pepper and paprika to taste.
Drain the liquid from the beans and
run them with the cheese through the
meat-chopper. Cook the onion in the
butter and q very small amount OF
water. Combine the ingredients, add
seasoning and mix thoroughly. Mold
into loaf or roll, moisten with melt
ed butter and water, and roll in bread
crumbs. Bake in the oven at n moder-
ate temperature until nicely Drowned,
basting occasionally with the melted
butter or good drippings. Serve with
tomato sauce.
CHEESE SOUFFLE.
Another excellent meat substitute
is cheese souffle. Prepare white
sauce with IA cup flour. IA cur
butter and cup milk: add IL cur
American cheese rubbed through u
'gratcr. Cook, stirring until thick. Add
yolks of 3 eggs, 8 IL teaspoons salt
paprika to taste, and 1 teaspoonfu
onion Juice. Mix carefully and fold in
| stiffly beaten whites of the 3 eggs
Turn into creased baking dish and
set in n pan Of water in hot oven
Bake until firm.
SPINACH CROQUETTES.
Cheese and spinach croquettes art
also delicious. Chop . cups cooked
spinach very fine. Beat the yolks OF
3 eggs. Add 2-3 cup milk. . table.
spoons melted butter. IL pound
American cheese rubbed through 4
CRATER. 10 teaspoon salt and n few
grains of pepper. Stir while heating
Mix one-half Of cheese sauce with the
spinach and fold in stiffly beaten ega
whites. Fill buttered timmale molds
with mixture, place in a pan of hot
water. and make in moderate oven
until firm. Turn out on a hot plate
garnish with slices of hard-boiled egg
and pour balance Of cheese sauce
around the croquettes.
PAYSANNE SOUP.
Paysnnne cheese soup is different
Cook the following ingredients in 3
cups of meat stock; 3 tablespoons
each OF finely chopped carrots, cab
bage and parsley; 1 tablespoon fine
~ chopped onion, 1 tablespoon
chopped green pepper. . teaspoons
salt. pepper and paprika to taste
When the vegetables are tender. adj
IA pound Of cheddnr cheese rubbed
through crater. Stir until melted
Serve with slices of toasted bread.
FOODS ARE CANNED
IN SANITARY PLANTS