Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-12-27

Cottage cheese can be bought ready
prepared or can easily be made at home.
1t is high in nutritive value, containing
all the ingredients of milk except the
cream. Like milk, 1t is a source of pro-
TEN, which Is used to build up and re-
pair body tissue. Cottage cheese is a
food that may be served either alone or
in combination with other food to form
an important part of the menu. 1t may
be used to advantage in salads, desserts
or cooked dishes. AS a basis for the
main dish of a meal, cottage cheese
may often reduce expense and appeal
to the appetite as we'll as supply
nourishment. It is an excellent sub
Stitute for meat.
Each pound Of cottage cheese fur
niShes as much protein or body building
material as the same weight of beef,
but it is not quite as rich in it's energy
supply as meat. Sweet or sour cream
added to cottage cheese makes a richer
and more palatable food. It should be
judged by its flavor and texture. The
best quality cheese has a clean, mild
acid flavor and a smooth texture, free
from Jumps and uniform throughout
If kept cool, 1t will not spoil for several
days. Comparatively few housewives
With Other Foods.
Different loaves or rolls can be made
by combining cottage cheese with cold
cooked rice or fresh bread crumbs and
seasoning with horseradiSh olives, onion
juice, parsley, chopped celery, sage,
pimentos, green peppers, grated cheese
or other seasoning. Chopped nuts. fine
ly cut celery or cubed cucumbers are
good additions. Leftovers of boiled
ham, fried bacon, cold meats, salmon,
tuna fish or other fish may be used to
add variety. If liked, the loaf may be
rolled, Just before serving, in sifted
bread crumbs that have been slightly
Drowned in the oven. These rolls are
specially attractive If served on a bed
of lettuce leaves, shredded lettuce or
grape leaves and garnished with fresh
or cooked vegetables that have been
tossed in French dressing. Salad dress
ing may be served with these rolls.
Sweetened rolls may be made for
hearty dessert. These may contain
fresh, dried or candied fruits and nuts
or they may be served with canned or
preserved fruits as a garnish. Pre-
served ginger is delicious served with
such a cheese roll. This roll may be
sprinkled with almond or macaroon
dust or with dry crumbs made from
stale cake.
Pour over some cottage cheese any
berries, figs or cherries. Serve with
bread or crackers. If preferred, cot
tage cheese balls may be served sep
arately and eaten with the preserves.
A very dainty dish may be made by
dropping little jelly into a nest OF the
cottage cheese.
Cottage cheese balls may be added to
any salad that is not quite satisfactory
alone. Shape the cottage cheese into
Ill Ill kISnn fVN oh
parsley or chopped peanuts. Serve on
a lettuce leaf with almost any vege-
table salad and with any salad dress
ing preferred.
To make a good cheese dressing, COM
bine half a cupful of cottage cheese
with half a teaspoonful OF salt, one
fourth teaspoonful Of white pepper, half
a teaspoonful of finely chopped parsley,
half a cupful of French dressing, and
two tablespoonfuls of chopped picked
onions. Serve on any green salad, cole
slaw, or nodded green's or jellted vege-
tables.
Eggs with Cottage Cheese.
For each egg use one tablespoonful
of milk, one-third teaSpoonful Of salt,
plenty of pepper. one rounding table
spoonful of cottage cheese, a pinch Of
baking soda and fat to grease the pan.
MIX the eggs, SeaSOnlngS ana one CaDle-
spoonful of milk for each egg used.
Scramble the eggs as usual in creased
pan until entirely cooked. If the
cheese is not too acid, stir it lightly into
the cooked eggs without neutralizing
with soda. Do not mix too thoroughly.
Cook only long enough to warm the
cheese slightly. Parsley, green peppers,
pimentos or chives may be added to the
egg. These scrambled eggs and cot
tage cheese combination may be served
for supper or luncheon with baked po-
tatoes and lettuce salad or sliced to-
matoes, mullins, tea or coffee and fruit
sauce.
Club Sandwich.
This sandwich is made of three good
sized slices of toasted bread, one or
more being spread thickly with cottage
cheese. Lettuce or watercress and
salad dressing also are used. The rest
Of the filling may be varied to suit the
taste or the larder. The sandwich is
cut diagonally and served on an indi-
vidual plate with the halves arranged
in diamond shape. It is desirable to
toast the bread on one side only and
to cut Immediately after toasting, as
otherwise the pressure of cutting crushes
out the cheese and spoils the appear
ance OF the sandwich. The cut slices