The Waterbury Democrat., 1935-03-29
New Spring Menu Is
 Intriguing To Chefs
Change of Foods Essential With Spirit of Seasons;
 Cottage Cheese Current FavOrite

With the advent of Spring the old winter stand-byes seem unin- teresting and tiresome. Shop wIn- dows become most intriguing. One has a desire to throw off all re- minders of the dreary winter months and break forth entirely changed. Unfortunately, the win- ter wardrobe cannot be discarded on the first warm day and routine ! work must go on. But fortunate. | ly the mother of the family can do much to cater to the uneasy spirit of her flock. A change of foods, variety in the menus and the inclusion of green, less heavy foods all are in keeping with the spirit of spring. Even though buds begin to swell on the trees and the mercury keeps consistently higher, March Is bound to glvo us blustcry remin- 6ers of his strong winds. and April to shower US with cold, damp rains. It is important that the variety in foods be none the less nutritious, but wholesome and pre- pared with perhaps a more festive appearance.
 Serving vegetable plate in place of the usual dinner Is bright and cheerful, easily prepared and economical. It provides & welcome change and Is q most convenient way to use left-overs. There are few important points to remeni- Der in constituting a successful vegetable plate. There should be color contrast, some bright green, red, orange and golden brown vegetables insuring against monot- ony. Flavor and texture should vary to make the dish more ill., teresting.
 Cottage cheese is an excellent way to turn the winter menu 10 one appropriate for spring. 1t Is well to remember that 1t Is g nu- tritious food, supplying large amounts of calcium, mineral necessary for successful growth. Cheese is a milk product and be- cause of that should appear ofton in the diet. There are many ways to use cottage cheese; as the man dish; in sandwiches, for tea or picnic; as the salad; filings for lies, canapes and other lnnumer- able ways, some receipes of which are given below:
 Cheese Loaf !. cup chopped cooked carrots 1 cup ground peanuts 1 cup bread crumbs
 l cup cottage cheese eggs
 Dash of onion juice 2 tbsp. butter 1 tbsp. chopped parsley # tsp. mustard F to 1 tsp. salt Dash of cayenne and paprika
 If cheese is 1umpy put through sieve. Beat eggs lightly and combine ingredients. Line loaf pan with slices of cooked carrots and pack mixture well. Bake In a moderate oven until well set. Turn on platter and garnish with lettuce dotted with carrots and white of hard cooked egg. Serve with to- mato sauce. The cheese mixture may be served in green peppers with chopped green pepber sprin- kled on to and white star of cooked egg white as garnish. As main dish will serve six.
 Prune and Cottage Cheese Salad
 Remove the its from cooked prunes. Fill with cottage cheese and serve on lettuce with mayon- naise.
 Cottage Cheese Club Sandwich
 Toast three slices of bread on one side only. Butter and cut in triangles. On the untoasted side of two triangles spread cottage cheesc thickly and dot with jam. Lay two more toast triangles on, and on these lay strips of crisp bacon, a slice of tomato and bit of cress or lettuce, and spread lightly with mayonnaise. Put other two trian- sles of toast on top and serve with Gornish of dill pickle and ripe olive.
 Country Club CrOqucttes
 cup ground ham
 cups cottage cheese
 Ground nut meats
 Celery
 Add ground ham to cottage cheese which has been mashed and beaten smooth. Shape into cru- quettes and roll in ground nut meats. Serve on platter gar r!shed with celery.
 Cottage, Cheese Pie
 , eggs
 cup cottage cheese
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