Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-08-15

suit the taste, using about one teaspoon
| ful to one pound of curd. On account of
| the ease with which the cheese can be
made. it is well to make 1t often, so
| that it may be eaten fresh. II not to be
eaten promptly, store it in an earthen-
ware or glass utensil rather than in
one of tin or wood, and II kept in q
cold place 1t will keep fresh for several
days.
Using Cottage Cheese.
Cottage cheese is food that when
served either alone or IN combination
may form an important part of the
diet 1t may be used to advantage in
salads, desserts, or cooked dishes. AS
basis for the main dish of q meal, it
may often reduce expense and appeal to
the appetite as well as supply nourish-
ment. Few housewives realize the di-
versity of its uses,
Many people like plain unlocked
cottage cheese. When blended with rich
cream and a little salt. IL is delicious
It is sometimes eaten with sugar and
cream. If cream is not available, whole
milk may be used to moisten the cheese
and sugar. Not only sweet cream, but
also sour cream or melted butter add
ed to cottage cheese win improve its
flavor and increase its ftod value. Cot
tage cheese being mild ir flavor. it COM
bfnes well with other things that add
variety Of flavor. Berries, peaches, or
other fresh fruits NAV be used in this
way, also canned 4 Is, raisinS, cut
dates, or other dried fruits. brown sugar,
honey, jam, or marmalade, or chopped
nuts. Broken nut meats, chopped pi-
mentoS, finely cut green peppers. diced
cucumberS or other crisp vegetables
may also be mixed with the cheese.
Horseradish onion juice and parsley
make a good combination. Ground sage
makes a good seasoning. Dry cheese
should be seasoned well, packed into
buttered earthen or enamel dish,
chilled. turned out onto a platter and
served in slices.
Cottage Cheese Menus.
Breakfasts:
1. Cottage cheese with cream and
fruit toasted bread, coffee. For a
heavier meal include baked or fried
potatoes or cereal
2. Fruit, cottage cheese outlets, corn
bread or toast, coffee. For a heartier
meal include creamed potatoes.
To make the cottage cheese outlets,
cook one or two tablespoonful of
finely chopped onion in one-fourth cup
full of peanut butter or two tablespoon
fuls of savory fat until tender, but not
brown. Dissolve one -third teaspoonful
of baking soda in one tablespoonful of
milk and work into one cupful Of cot
tage cheese. Mix one-fOurth cupful of
coarsely chopped peanuts with one cup
full of dry breadcrumbS or half a cup
full of cold cooked rice end half q cup
full of breadcrumbs mix cd, half q tea
spoonful each of powdered sage and
thyme, one teaspoonful of salt and
pinch of pepper. Blend the peanut but
ter and onion with the cheese and mix
the breadcrumbs with them. Form into
cutlet-shaped or fiat cakes, dust with
breadcrumbs or corn meal and fry
delicate brown in little fat in a hot
frying pan.
Luncheon or supper:
/. Nodded cottage cheese, baked po-
tatoes, lettuce, sliced tomatoes or Gu
cumbers, crisp corn pone or mullins,
tea, coffee or lemonade, fruit and des-
sert.
2. Tomato soup, cottage cheese and
potato salad with French dressing and
garnish Of sweet pickles and pimen-
tos, biscuits, cocoa or coffee, raisin
cookies.
8. ThinIy sliced cold meat. hashed-
brown potatoes with cottage cheese,
salad, tea or coffee, bread and apple
or berry pie.
4 Cream Of cottage cheese soup with
croutons. fried potatoes, green's or
green corn on the cob, tomato and let