The Waterbury Democrat., 1936-06-18
- 1MR HAnEs-.--- Food Suggestions
(NEA service staR WrIterl
.HM HAnfIKs
By Brs. Mary E. Daeus

(NEA SefVlce Stan WflteFl
 We used to think that cottage cheese was something you served only ss it. The smart modern cooks and dietitians have found a multi | tude of uses for it as an accessory. Tn fact, it's become such fashion that most of the city markets and diaries offer very good quality on their counters. It usually may be had in two forms, mixed with cream ready for use or uilnixed. The tin- mixed is cheaper to buy, but if cream must be purchased for the mixing, the final cost is practically the same.
 However, cottage cheese can be made at home and it's an excel- lent way to use up milk when 1t sours. If you follow the rules care- fully you will have successful rec suits.
 How to Make It
 The directions are very simple. Thick, curdled milk that has sour- ed quickly is the best foundation for a good quality of cottage cheese and the following is the easiest of several ways to mako 1t. W
 Place the bowl containing the thick sour milk into a large pan of hot water. Never let the milk become hotter than blood heat. Too high a temperature toughens and hardens the curd. Let stand until thorough separation takes place. Then pour into large square of cheesecloth-double thickness. placed over e colander. Gather up the four corners of the cheese cloth 2 and hang up to drain. Let 1t drain until the curd is firm and the whey is drained out. It's the whey that has the strong acid taste. Remove from cheeseclOth to a bowl and beat with fork, adding cream, either sweet or sour, to make the mixture of the right consistency. An electric beater is splendid for this mixing. Add salt to taste, which is usually about teaspoon to ? cups of cheese. Season well with white pepper.
 Serve a big dish of cottage cheese plain or sprinkle with chopped olives. Or mix 1t with minced on. ion, ripe olives finely chopped or cucumber dice. Shredded green pepper and pinento go well with 1t, too. R
 One of our favorite desserts for summer meals is a combination of equal parts of cottage cheese and whipped cream served with straw. berry or currant preserves and crackers. If you have had light meal, this dessert will bring up the balance of food value.
 Lamb in rice border is light main dish that needs a dessert rich in protein to finish the meal. (
 Lamb in Rice Border
 One and one-half pounds of lamb, pound green peas, 2 cups canned tomatoes, small onion, 3 table, spoons flour, 3 teaspoons salt, 1-2 teaspoon pepper, 1-2 cups cold water.
 Use @ piece of the shoulder of lamb. Trim meat in neat pieces of clear meat. Put bones and trim mings into sauce pan, add cold water and let stand thirty minutes. Bring slowly to the boiling point and simmer thirty minutes. Strain. Brown lamb in hot oiled frying pan and put into casserole. Add toma- toes, minced onions, salt, pepper and broth. Cover casserole and cook about an hour. Add peas and cook thirty. minutes longer, until tender. Remove meat and veg etables to center of hot platter and surround with border of steamed rice. Thicken liquid in casserole with flour stirred to a smooth paste with a little cold water. Pour gravy over meat, garnish with ripe olives and serve. Y