Evening star., 1933-12-22


the popularity of cheese. Among
them is the fact that 1t is no
Il longer considered indigestible.
We now know 1t to be OF great
value as a nutrient, and that 1t Is one
Of the most efficient of the proteins. 1t
Is also economical and Savery, and can
be used in many ways, either alone or
in effective combinations with other
foods. 1t keeps well, Is easy to work
with, and offers a variety OF navors,
since there are so many different kinds
Of cheese.
We are familiar with cheese in its
original state-served with crackers and
Jelly as the last course at dinner-and
we know how good fluffy cheese
soufde is for luncheon. We have en-
joyed a hot rarebit on cold Winter
nights, but there are many delicious
cheese dishes that we are not familiar
with. There Is a shape and flavor OF
cheese for every need There are few
foods which can be bought in such a
variety of fiavors and used in SO many
different ways.
while cheese may be considered ideal
from the standpoint Of food value,
flavor and economy, 1t Is only ideal
when 1t Is given its proper place in the
diet. Formerly cheese was used only as
q condiment or as supplement to an
already rich food
Some cheeSes like Brie, Camembert,
Liederkranz, Roquefort and cream
cheese, have the delicacy that make
them excellent for dessert, blended in
some cases with jelly and crackers.
Cheeses such as these are entirely out
of place for cooking. The service OF
cheese is very important Use silver,
glass or fine china as serving plates for
%INSc EJaN Nyr14T trio
the custom of serving a choice Of va
rieties on platter? A delicious climax
to perfect dinner is bit Of Camem-
bert, served with q fresh pear or O rosy
apple.
Where to Use.
Where cheese was once simply a
staple article Of diet, used as a single
and particular foodStuff, its availability
as an ingredient for many delicious
cooked and uncooked dishes, where its
high protein, mineral, and vitamin
value make it Of importance in the
meal plan, is now limited only by the
ingenuity Of the cook. While the diff
ferent kinds of cheese differ greatly in
flavor, they vary only slightly in food
value. Made from the curd Of milk.
cheese is composed of milk protein, and
part or all Of the fat, mineral salts and
NtaminS of milk. We have but TO con-
slider the value of milk as a food in
order to realize the food value of cheese.
When you plan to use cheese in the
menu, do so with the following points
in mind: % Large quantities Of highly
ripened cheese may irritate the stom-
ach, but mild cheese may be used In
amounts large enough to furnish the
protein for the meal. ca Whenever
cheese Is used in appreciable amount,
consider it the main dish and plan your
meal around it. 90 With a protein so
havorsome, choose bland carbohydrates,
such as macaroni and rice, to accom-
pany it. a. With food so concen-
trated, balance the meal with bulky
either cooked or in salad form. Cab
bage, celery, lettuce, spinach and chard
are excellent cheese supplements.
In Cooked Food.
Cheese to be used for cooking pur-
poses should be selected with an eye
to flavor and consistency. A hard
cheese Is better for grating, while for
melting and cutting, softness is de-
sirable quality Grated cheese, or very
finely divided cheese, melts more quickly
than do larger pieces, and is the best
form for use in cooking. Soft cheese
can be forced through a coarse wire
strainer with the back of spoon, or
it can be put through potato ricer.
Grated cheese can be kept In tightly
covered glass container.
A grating of fine cheese can be the
finishing touch for number Of dishes.
For this purpose American or pimento
cheese is usually the best. Such graf
ing Is excellent over green vegetables
like spinach, beans or asparagus, par
ticularly on a vegetable-d dinner plate,
for the decorative color effect, for the
flavor and, too. for the portion Of pro-
TEN that 1t adds.
Baked, stuffed potatoes are often i'm
proved II some grated cheese is added
to the potato mashings before they are
returned to the skins. Some mild
favored soups are made tastier II they
are given grating Of cheese over the
top just before serving. With old-fash-
toned apple or berry pie, American
cheese of just-right ripeness has no
rival for most of US.
Cheese should be cooked in low
temperature. Intense heat hardens
the proteins, and cheese is no excep-
ton to the rule. Cheese improperly
cooked Is difficult to digest. The only
time that high temperature Is needed
is in preparing q cheese dish when
toasted cheese is desired, as in au
gratin dishes and in cheese sandwiches.
The toasting should be done as quickly
as possible to prevent the fat and pro-
tein of the cheese from separating.
High heat and quick handling are the
secret.
Cheese dishes that are allowed to
stand and cool become leathery. Be
sure to bake souffles long enough for
them TO become firm, otherwise they
will fall when taken from the oven.
Timbales must be guarded against
even the slightest overlooking. Like
custards, they will separate If cooked
too long.
In Place Of Meat.
With cheese coming into vogue as q
main dish for so many occasions, We are
all interested in its ability to take the
place Of meat nutritionally. As a source