The Wolf Point herald. (Wolf Point, Mont.) 1913-1940, 1931-05-29
VALUE OF CHEESE,
WAYS TO PREPARE
lFrom Cd. Agent Hartl

Cheese is one of the outstanding
protein foods which, in addition
/ to being economical, bring variety
I and flavor to meals that otherwise
might be ~savorless and ~uninter-
esting, the Bureau of Home Econ
omics, U. S. Department of Agri-
culture points out in its weekly
discussion of low cost feeds.
The allowance for a family of
five is from five to seven pounds
of lean meat, liver, fish, cheese
and eggs each week in the low
cost food guide developed by the
bureau. This is not a large guam
tity and it must be divided among
the 5 groups and must be spread
over seven days. 1t requires in
genuity to decide which ones to
buy and how to use them in order
to avoid undesirable monotony in
serving inexpensive meals.
Comparatively speaking, the
foods in this group are the high
est in price. Consequently, the |
quantity of these foods in a diet
airy so inexpensive is less than
normally found in the average
diet. Some proteins may be sup
piled in cheaper forms, but meat
cheese, fish and eggs cannot be
ignored. They add flavor, interest
and efficient protein to a diet
likely to become HOMOGENEOUS if
made up largely of cereals and
legumes.
The bureau calls attention to
the fact that American cheese and
cottage cheese are the two least
expensive forms of cheese avail
able in this country. The former
is a commercial product made
milk and ripened, while the
is usually home made and
lnripened. 1t has been estimated
hat an inch cube of American
has a fuel value greater
han an egg, and equal to an ounce y
)f pOrterhouse or sirlOin steak. +
md that it supplies as much pro- r
as the latter. The food value 2
f cottage cheese is similar. E,
The theory that cheese causes y
Intestinal disturbances has been =
ntirely disproved in tests of the r
department. of Agriculture. The q,
Experiment. showed that cheese,
Ike meat, is well digested when o.
roperly prepared and is thorough q,
prepared and is thoroughly as n,
inflated. n
Cheese is a concentrated food, n.
onsequently the best way to in 10
Ire good digestion is to serve =.
read or other cereals with it. W.
king care to cook the cheese III
Ich a way that it is soft and not vo
High temperature makes en-
leese tough, so the bureau sug- oi,
,sts that the cheese be grated ce
d mixed through the food rath- IN,
than spread across the top as
so often done in scalloped and IN,
ked dishes. hv
The popularity of macaroni and ne
IS Well rounded the Dur- he
IL says; the flavor is pleasing wn
the macaroni, which is a GER RI
product, supplies starch and tal
-bohydrates which cheese lacks. !
t the nutrition experts of the Mr.
reau say that, to balance the teI
al, some food such as tomatoes, ,
tuce, spinach or fruit should be a.
we'd with this dish and in fact, -'
st American varieties Of cheese 49,.
ich + mild. Cottage cheese 49,.
/ be served in many pleasing
VS. other than as a salad, and g.
bureau has developed some :
eresting recipes for utilizing
S inexpensive food. 1t may be Sot
ID as a filler for sandwiches, VIII
nbined with nuts, vegetables, con
ishes and meats. Cottage 'ea
.ese pie and Old Dutch Cheese aho
,e are W. old favorites. 1t lor
Y also be made into a loaf and I'm
,ed in the oven, made into pat. neI
and into balls that are fried inu
deep fat. az
-merican cheese has innumer-
e uses, for it can be served ~
h eggs, omelets, in rarebits, or
ed with many vegetables. To zs
IS menu introduces cheese in a
n loaf that is served with to-
10 sauce. This dish serving 5
sons can be made for "a cents M
thereabouts, depending on To-
food costs. N
Menu For One Day lHu
Breakfast udy
Oatmeal Top Milk NOS
Toast 0el
(adults) - Milk (children) " -
Lunch ruh