The book of cheese

330. Marketing perishable varieties.—Soft cheeses, such as Cream, Neufchâtel, Cottage, are usually sold to jobbers or directly to retail stores. They have a very short commercial life, hence cannot be held long before delivery to the consumer. From the jobber, cheese usually goes to the wholesale grocer and then to the retail dealer and finally the consumer. Most jobbers have cold storages so that they can hold cheese without injury to quality. (See Fig. 74.) The kind of cheese marketed in any locality depends on the tastes of the residents. For example, the South usually desires a highly colored product, thinking this color indicates more fat; in the Cheddar group New England demands a soft pasty quick-curing cheese, thinking that softness is a sign of more fat and richness; England wants a rather dry, well-cured, highly flavored cheese. Canadian Cheddar cheese has been standardized as far as possible to appeal to the English market. A long ripening period keeps capital tied up through the further time required for delivery. This has led to the sale of much of the cheese almost or entirely unripe. So much of the product has reached the consumer without characteristic varietal flavor that large numbers have acquired the habit of purchasing and even preferring cheese only partly ripe.

331. Distribution of price.—The final selling price of cheese is a composite of all the changes that have gone before; or conversely, the farmer, the maker, the carrier and the distributors (wholesale, jobbing and retail dealers) must all be paid from the final price of the product. A study of this problem in Wisconsin has been made by Hibbard, and Hobson.139 The general facts as determined for Wisconsin have fairly wide application to the manufacture and sale of cheese.

Economic success in handling cheese is dependent on proper provision for the sale of the product. Where the output is small, a personal market can be created and maintained. This eliminates all profits intervening between the maker and the retailer. If the business reaches a volume beyond the possibilities of direct sale to the retailer, some selling organization is necessary. Where the number of producers is great and the selling machinery is well organized, the cheese factory becomes a producer of a commodity which is turned over to existing selling agencies. This condition is well established for Cheddar, Swiss, Brick and Limburger cheese. The soft cheeses other than Limburger have thus far been handled principally by large companies, each of which has developed an expensive selling organization. A study of the map (Fig. 65) shows how the cheese industry is localized in particular sections of certain states. Individual factories have maintained themselves in widely separated places. This localization is due to the geographical conditions which make certain regions specially adapted to dairying, modified by the proximity to markets for milk as milk. There are many regions, however, well adapted to cheese production in which there is no development of the industry at present. New developments are now taking place in the mountain areas of the South, notably North Carolina and adjacent states, and in several centers of the western mountain states. Many other areas should develop the making of cheese in some form.

The actual costs of making and selling cheese were found by the Wisconsin investigators to vary approximately as follows: (1) cost of making, 1.2 to 1.75 cents; (2) storage, ⅟8 cent a pound a month, or ⅜ to ½ cent for the season; (3) transportation to distant points, $.20 to $2.50 for 100 pounds according to distance; (4) the local dealer, about 1 cent a pound; (5) the wholesale dealer, 2 cents; (6) the jobber or broker who occasionally intervenes, about ⅛ to ¼ cent; and the retailer, 5.5 to 9 cents. The entire cost of selling at the time this investigation was made represented about one-half of the retail price of the cheese. The producer of milk received the other half of that price.

332. Standards.—Legal standards in the United States are thus far largely based on the specifications of American Cheddar. In so far as they are applied to other products, they operate merely to prevent or reduce the use of skimmed-milk. The analyses and limits proposed in the discussion of varieties or groups in this book represent the range of composition actually known to be associated with cheeses of typical quality. Efforts are now being made to establish definitions and standards of composition which will limit the use of cheese names to products conforming to the requirements for such varieties. Practically the only federal requirement thus far enforced in the United States is that 50 per cent of the water-free substance of the cheese must be milk-fat. Various states have local requirements but most of them include the federal rule as to fat. New York and Wisconsin now restrict the amount of water in Cheddar cheese to 40 per cent. Most states have laws regulating the manufacture and sale of skimmed-milk cheese.

333. Laws relating to cheese marketing.—A cheese of foreign origin if made in this country must be branded to show that it is not imported. For example, Camembert made in America is labeled Domestic Camembert. Some manufacturers call it Camembert type of cheese. The same applies to other varieties of foreign cheese. If a variety is made under a trade-marked name, this prevents any other manufacturer from using that name. For example, a concern may make "Philadelphia" cream cheese; other concerns may make cream cheese, but they must call it by some other name.

Certain states have laws which relate to the branding of the cheese to denote quality. If the cheese is made from whole milk, a brand may be applied to show this fact. This is usually called the state brand. If made from skimmed-milk, the cheese must be branded to show this. The following140 illustrate the laws relating to the state brand and skimmed-milk cheese:

Filled cheeses are those from which the milk-fat has been removed and other animal fats substituted. The laws of some states prohibit the manufacture of this product. The federal law relating to filled cheese permits its manufacture under license, taxes and government inspection.

The various states have laws regulating the length of time that the cheese may be held in cold storage.

Another important law in some states requires the cheese-maker to have a license. He must pass an examination to show that the principles and practices of cheese-making are understood.

CHAPTER XXI

CHEESE IN THE HOUSEHOLD

Although cheese in some form is familiar to every household, it has been widely regarded in America as an accessory, almost a condimental substance rather than as a staple food worthy of comparison with meat or eggs. Statistics of the annual production, importation and exportation of cheese indicate that the total consumption in the United States is about 300,000,000 pounds—perhaps three pounds per capita. The household manufacture and consumption of cottage cheese would add a small amount to these figures.

Cheese is used as a staple source of food values among many peoples of Europe. Such use of cheese increases rather than decreases with the density of the population. France with a small fraction of the land area and one-half the population of the United States produces and consumes about the same amount of cheese. In America, cheese-making has been developed with the advance of settlement into unoccupied territories only to be dropped as increasing population produced greater demands for milk in other forms. If cheese had been accepted as a regular part of the food supply in such communities, some form of cheese-making would have survived the economic changes.

334. Food value of cheese.—A consideration of the nutritive components of cheese shows it to be a rich source of fat, protein or both, according to the variety under examination. It is low in carbohydrates, and aside from salt (sodium chloride) compares favorably with other substances in mineral constituents. The following discussion with an amplified table is taken from Langworthy and Hunt:141

"In order, however, that the question of the use of cheese in the diet may be adequately discussed, knowledge of its composition in comparison with other foods is desirable, and there is an abundance of data available on this subject, since the composition of cheese and other foods has often been investigated at the Department of Agriculture, in experiment station laboratories and in many other places where nutrition problems are studied. An extended summary of analyses of cheese of different sorts is included in an earlier publication of this department.142

"Data regarding the composition of cheese and a few other common foods are summarized in the following table.

"It will be seen from the table (Table XXX) that cheese has nearly twice as much protein, weight for weight, as beef of average composition as purchased and that its fuel value is more than twice as great. It contains over 25 per cent more protein than the same weight of porterhouse steak as purchased, and nearly twice as much fat.

TABLE XXX

"As shown by the figures in the following table, cheese contains 3.8 per cent ash. Of this a considerable part may be salt added in cheese-making. Like the milk from which it is made, cheese ash is characterized chiefly by the presence of calcium (lime), magnesium, phosphorus and iron, the average values as given in earlier bulletins of the department145 being 1.24 per cent calcium oxid, 0.049 per cent magnesium oxid, 1.49 per cent phosphorus pentoxid, and 0.0015 per cent iron."

It is clear from the calculations shown in the last column, that Cheddar cheese takes first rank among the foods compared as to fuel value. The estimate of food values in terms of calories may not completely express the value of that food to a particular individual. It is generally conceded that one great function of food is the production of energy and this function is probably more closely determined by the number of calories produced than in any other known way. Such calculation has become an essential factor in the preparation of dietaries. The calculation here given necessarily applies only to Cheddar cheese. By easy use of the last column, the caloric value of this cheese can be compared with that of any competing food and the relative economy determined, whatever the price asked. Another recent calculation with reference146 to the same cheese follows:

"One pound of American Cheddar cheese contains as much protein as—

1.57 pounds of sirloin steak.
1.35 pounds of round steak.
1.89 pounds of fowl.
1.79 pounds of smoked ham.
1.81 pounds of fresh ham.

"In order to judge the value of foods fairly not only the protein but the energy also must be compared. To supply energy cheese is one of the best of food products. On the basis of energy supplied, 1 pound of cheese equals—

1.98 pounds of sirloin steak.
2.61 pounds of round steak.
2.52 pounds of fowl.
1.17 pounds of smoked ham.
1.29 pounds of fresh ham."

All these discussions have applied to whole-milk Cheddar cheese. With minor reductions, much the same figures will hold for Swiss, Limburger, Brick, Munster, Edam.

On the other hand, very little has been published until recently on the skimmed-milk cheeses. The food value lost in skimmed-milk has at times been enormous. Many households purchase milk by the bottle, use the top-milk as cream and lose a part of the remainder. Similarly creameries have wasted tons of skimmed-milk. The recovery of the protein of this milk for human food is both good economy and an important addition to the dietary. The United States Department of Agriculture has recently published the following: "Cottage cheese is richer in protein than most meats and is very much cheaper. Every pound contains more than three ounces of protein, the source of nitrogen for body building. It is a valuable source of energy also, though not so high as foods with more fat. It follows that its value in this respect can be greatly increased by serving it with cream, as is so commonly done."

It is an open question whether the decline of cheese-making in America is not due to our failure to develop the use of skim and part-skim cheeses. The whole-milk cheeses are very rich in fat. Use of such cheese in quantity in connection with ordinary foods quickly leads to the ingestion of too much fat. The skimmed-milk cheeses are primarily protein food and as such substitutes for lean meat.

"The following table shows that cottage cheese is much cheaper than most meats in furnishing protein for the diet.

"For supplying protein, one pound of cottage cheese equals:

1.27 pounds sirloin steak.
1.09 pounds round steak.
1.37 pounds chuck rib beef.
1.52 pounds fowl.
1.46 pounds fresh ham.
1.44 pounds smoked ham.
1.58 pounds loin pork chop.
1.31 pounds hind leg of lamb.
1.37 pounds breast of veal.

"In addition to protein, energy for performing body work must be furnished by food. As a source of energy also, cottage cheese is cheaper than most meats at present prices. The following table shows the comparison when energy is considered.

"On the basis of energy supplied, one pound of cottage cheese equals:

8⅓ ounces sirloin steak.
11¼ ounces round steak.
11¼ ounces chuck rib beef.
10¾ ounces fowl.
5½ ounces fresh ham.
5 ounces smoked ham.
6 ounces loin pork chop.
7⅓ ounces hind leg of lamb.
12¾ ounces breast of veal."

335. Digestibility of cheese.—Although it has been a staple food with many races for uncounted years, there is a widespread belief that cheese is suitable for use chiefly in small quantities as an accessory to the diet, and that in large quantities it is likely to produce physiological disturbances. The question of digestibility was made the subject of a special investigation by the United States Department of Agriculture.147 Calorimeter experiments148 were made to test the digestibility of several varieties of cheese and some of these varieties at various stages of ripening. All forms of cheese were found to be digested as completely as most of the usual forms of food. Approximately 90 per cent of the nitrogenous portion (casein) was retained in the body. Unripe cheese in these experiments was apparently digested as completely as the ripened forms. These experiments make clear the possibility of making cheese a more prominent article in the regular dietary than is usual in America. They especially point to the desirability of the use of the skim and partially skim cheeses, which as cheap sources of protein when properly combined with other foods, may be made to replace meats as a less costly source of proteins. Cheese is then to be classed with meat and eggs, not with condiments. An ounce of Cheddar149 cheese roughly is equivalent to one egg, to a glass of milk, or to two ounces of meat. It is properly to be combined with bread, potatoes and other starchy foods, lacking in the fat in which the cheese is rich. These experiments included Roquefort, fresh-made and ripe Cheddar, Swiss, Camembert and Cottage cheese.

336. Cheese flavor.—"Cheese owes its flavor to the fatty acids and their compounds which it contains and to ammonia-like bodies formed during ripening from the cleavage of the casein, to salt added to the curd, and in some varieties, like Roquefort, to bodies elaborated by molds which develop in the cheese. In the highly flavored sorts some of the fatty acids of a very marked odor are present in abundance, as are also the ammonia-like bodies. Indeed, in eating such cheese as Camembert a trace of ammonia flavor may often be plainly detected.

"The cleavage of the nitrogenous material of the cheese and other changes are brought about chiefly by the action of enzymes originally present in cheese or by micro-organisms and are to be regarded as fermentative and not as putrefactive changes.

"The liking for highly flavored cheeses of strong odor is a matter of individual preference, but from the chemist's standpoint there is no reason for the statement often made that such cheeses have undergone putrefactive decomposition."

337. Relation to health.—In connection with the use of cheese as a food, its relation to the health of the consumer must be considered. The presence of the bacillus of tuberculosis in milk has led to careful study of its possible presence in cheese. When American Cheddar cheese was specially inoculated for this purpose, the living organism was recovered from it after about five months by Schroeder of the United States Department of Agriculture. This danger is much greater from cheeses, such as Cream and Neufchâtel, which are eaten when comparatively freshly made. The disease has been produced in guinea pigs from such cheese often enough to emphasize the desirability of developing methods of making every variety possible from thoroughly pasteurized milk. This would remove the danger of tuberculosis and with it eliminate the possibility of transmitting other diseases.

338. Cheese poisoning150 cases occasionally occur. These take two main forms: (1) an enteritis (caused by Bacillus enteritidis) or some other member of that series which while painful and accompanied by purging is rarely fatal; (2) acute toxæmias which, although rare, usually result in death. From the latter type a variety of Bacillus botulinus, an organism usually associated with meat poisoning, was isolated by the New York State Department of Health. The occurrence of such cases is frequent enough to emphasize the desirability of using every precaution to reduce the number of bacteria that are allowed to enter milk when drawn and to prevent the development of those which actually gain access to it. When possible, pasteurization should be introduced.

339. Proper place in the diet.—It has already been noted that cheese is used "in general in two ways—in small quantities chiefly for its flavor and in large quantities for its nutritive value as well as for its flavor. Some varieties of cheese are used chiefly for the first purpose, others chiefly for the second. Those which are used chiefly for their flavor, many of which are high priced, contribute little to the food value of the diet, because of the small quantity used at a time. They have an important part to play, however, in making the diet attractive and palatable. The intelligent housekeeper thinks of them not as necessities, but as lying within what has been called 'the region of choice.' Having first satisfied herself that her family is receiving sufficient nourishment, she then, according to her means and ideas of an attractive diet, chooses among these foods and others which are to be considered luxuries.

"Those cheeses, on the other hand, which are suitable to be eaten in large quantities and which are comparatively low priced are important not only from the point of view of flavor, but also from the point of view of their nutritive value." Among such cheeses are American Cheddar, Swiss, Brick, Limburger and the lower priced forms of Neufchâtel.

It is clear that in buying cheese, the housekeeper should know definitely the dietary purpose of the purchase, and then choose the variety of cheese best suited. To a very large degree the personal tastes of the family determine the kinds of cheese which will be tolerated when served uncooked. In some families, the strong flavors of Roquefort or Limburger are not acceptable. However, there is a range of choice in which much judgment can be used. Cheese to be served with mild-flavored foods should as a rule be also mild-flavored. For most sandwiches, for example, Cheddar or Swiss is usually very acceptable; Brick or partly ripe Limburger still hard enough to slice cuts into thin rectangular slices and is very attractive to many consumers because it has somewhat more flavor without being too strong. With proper handling it is good policy to buy the cheapest of these forms for this purpose. The selection of dessert cheeses offers the widest range. If served with mild-flavored crackers, very many persons prefer Cream, Neufchâtel or mild Cheddar; a little stronger taste calls for club cheese, or Camembert. If tobacco smoke is present, Roquefort, Gorgonzola, Limburger and related types will satisfy many consumers better than mild cheeses. The intensity of flavor to be sought in the cheese should thus be adjusted to the food served with it. A person with an aversion to strong-smelling or strong-tasting cheese has been frequently known to approve over-ripe Camembert, or Limburger when served without label but spread upon a ginger cracker.

For cooking purposes, some recipes prescribe cheese of special quality. In large markets, old Cheddar ripened carefully for two or three years is commonly purchasable for Welsh rabbit. (Ask for "rabbit" cheese.) An expert housekeeper familiar also with cheese ripening has demonstrated that almost any cheese, whether ripened to its best, part ripe or over-ripe, can be used in many cooking formulas without injuring the acceptability of the product to most consumers. In canning Camembert, it has been shown151 that over-ripe cheese so strong as to be objectionable, when sterilized loses the objectionable flavor of the raw product. No cheese should be wasted; any not used when served the first time should be served at a closely following meal or used in cooking. No matter what the variety, it will add to the food value and palatability of some one of the common dishes served within forty-eight hours.

340. Care of cheese.152—"One of the best ways of keeping cheese which has been cut is to wrap it in a slightly damp cloth and then in paper, and to keep it in a cool place. To dampen the cloth, sprinkle it and then wring it. It should seem hardly damp to the touch. Paraffin paper may be used in place of the cloth. When cheese is put in a covered dish, the air should never be wholly excluded, for if this is done, it molds more readily.

"In some markets it is possible to buy small whole cheeses. These may be satisfactorily kept by cutting a slice from the top, to serve as a cover, and removing the cheese as needed with a knife, a strong spoon, or a cheese scoop. It is possible to buy at the hardware stores knobs which inserted in the layer cut from the top make it easy to handle. The cheese with the cover on should be kept wrapped in a cloth."

341. Food value and price.—There is little relation between the price and food value of standard varieties of cheese. The higher-priced varieties claim and hold their place because they possess particular flavors. These may or may not accompany high comparative food values. Even among low-priced varieties discrimination into grades is largely based on flavor. Of the low-priced cheeses, those made from skimmed-milk commonly command the lowest prices. As noted above, a choice may be based either on purpose or on price. If the purpose is fixed, the price should not change the selection. If, however, a particular quality of cheese is purchasable at a low price, some satisfactory form of utilizing it is clearly available to the housekeeper. Some standard recipes are given in the following paragraphs.

342. Methods and recipes for using cheese.—(1) As a meat substitute. Meat is wholesome and relished by most persons, yet it is not essential to a well-balanced meal and there are many housekeepers who for one reason or another are interested in lessening the amount of meat or to substitute other foods. The problem with the average family is undoubtedly more often the occasional substitution of other palatable dishes for the sake of variety, for reasons of economy, or for some other reason than the general replacement of meat dishes by other things.

Foods which are to be served in place of meat should be rich in protein and fat and should also be savory. Cheese naturally suggests itself as a substitute for meat, since it is rich in the same kinds of nutrients that meat supplies, is a staple food with which every one is familiar and is one which can be used in a great variety of ways. In substituting cheese for meat, especial pains should be taken to serve dishes which are relished by the members of the family. A number of recipes153 for dishes which contain cheese are given below. They are preceded by several recipes for cheese sauces which, as will appear, are called for in the preparation of some of the more substantial dishes. In the first list of recipes, cheese means Cheddar.

Cheese Sauce No. 1

Thicken the milk with the flour and just before serving add the cheese, stirring until it is melted.

This sauce is suitable to use in preparing creamed eggs, or to pour over toast, making a dish corresponding to ordinary milk toast, except for the presence of cheese. It may be seasoned with a little curry powder and poured over hard-boiled eggs.

Cheese Sauce No. 2

Same as cheese sauce No. 1, except that the cheese is increased from 1 to 2 ounces.

This sauce is suitable for using with macaroni or rice, or for baking with crackers soaked in milk.

Cheese Sauce No. 3

Same as cheese sauce No. 1, except that two cupfuls of grated cheese or 8 ounces are used. This may be used upon toast as a substitute for Welsh rabbit.

Cheese Sauce No. 4

Same as cheese sauce No. 2, save that 2 tablespoonfuls of melted butter are mixed with the flour before the latter is put into the milk. This sauce is therefore very rich in fat and has only a mild flavor of cheese.

Among the recipes for dishes which may be used like meat, the following give products which, eaten in usual quantities, will provide much the same kind and amount of nutritive material as the ordinary servings of meat dishes used at dinner. In several cases there is a resemblance in appearance and flavor to common meat dishes, which would doubtless be a point in their favor with many families.

(2) For general cooking purposes:

Cheese Fondue No. 1

Mix the water, bread crumbs, salt and cheese; add the yolks thoroughly beaten; into this mixture cut and fold the whites of eggs beaten until stiff. Pour into a buttered baking dish and cook 30 minutes in a moderate oven. Serve at once.

The food value of this dish, made with the above quantities, is almost exactly the same as that of a pound of beef of average composition and a pound of potatoes combined. It contains about 80 grams of proteids and has a fuel value of about 1300 calories.

Cheese Fondue No. 2

Prepare as in previous recipe.

The protein value of this dish is equal to that of 1⅓ pounds of potato and beef, the fuel value, however, being much in excess of these.

In making either of these fondues, rice or other cereals may be substituted for bread crumbs. One-fourth cupful of rice measured before cooking, or one cupful of cooked rice or other cereals, should be used.

Corn and Cheese Soufflé

Melt the butter and cook the pepper thoroughly in it. Make a sauce out of the flour, milk and cheese; add the corn, cheese, yolks and seasoning; cut and fold in the whites beaten stiffly; turn into a buttered baking dish and bake in a moderate oven 30 minutes.

Made with skimmed-milk and without butter, this dish has a food value slightly in excess of a pound of beef and a pound of potatoes.

Cheese Soufflé

Melt the butter; add the flour and, when well mixed, add gradually the scalded milk. Then add salt, cayenne and cheese. Remove from the fire and add the yolks of the eggs, beaten until lemon colored. Cool the mixture and fold into it the whites of the eggs, beaten until stiff. Pour into a buttered baking dish and cook 20 minutes in a slow oven. Serve at once.

The proteid of this recipe is equal to that of half a pound of beef; the fuel value is equal to that of three-fourths of a pound.

Welsh Rabbit

Cook the corn-starch in the butter; then add the milk gradually and cook two minutes; add the cheese and stir until it is melted. Season and serve on crackers or bread toasted on one side, the rabbit being poured over the untoasted side. Food value is that of about three-fourths of a pound of beef.

Macaroni and Cheese No. 1

Macaroni and Cheese No. 1

Cook the macaroni in the boiling salted water, drain in a strainer, and pour cold water over it to prevent the pieces from adhering to each other. Make a sauce out of the flour, milk, and cheese. Put the sauce and macaroni in alternate layers in a buttered baking dish, cover with buttered crumbs, and heat in oven until crumbs are brown.

Macaroni and Cheese No. 2

A good way to prepare macaroni and cheese is to make a rich cheese sauce and heat the macaroni in it. The mixture is usually covered with buttered crumbs and browned in the oven. The advantage of this way of preparing the dish, however, is that it is unnecessary to have a hot oven, as the sauce and macaroni may be reheated on the top of the stove.

Baked Rice and Cheese No. 1

If uncooked rice is used, it should be cooked in 3 cupfuls of milk. Make a sauce with one cupful of milk, add the flour, cheese and salt. Into a buttered baking dish put alternate layers of the cooked rice and the sauce. Cover with buttered crumbs and bake until the crumbs are brown. The proteids in this dish, made with rice cooked in milk, are equal to those of nearly 1¾ pounds of average beef. If skimmed-milk is used, the fuel value is equal to nearly 3½ pounds of beef. Whole milk raises the fuel value still higher.

Fried Bread with Cheese No. 1

Scald the milk with the potassium bicarbonate; add the grated cheese, and stir until it dissolves. Dip the bread in this mixture and fry it in the butter. The potassium bicarbonate helps to keep the cheese in solution. It is desirable, however, to keep the milk hot while the bread is being dipped.

Plain Cheese Salad

Cut Edam or ordinary American cheese into thin pieces, scatter them over lettuce leaves and serve with French dressing.

Olive and Pimiento Sandwich or Salad Cheese

Mash any of the soft cream cheeses and add chopped olives and pimientos in equal parts. This mixture requires much salt to make it palatable to most palates, the amount depending chiefly on the quantity of pimiento used. The mixture may be spread between thin slices of bread or it may be made into a roll or molded, cut into slices and served on lettuce leaves with French dressing.

Cheese and Tomato Salad

Stuff cold tomatoes with cream cheese and serve on lettuce leaves with French dressing.

Cheese and Pimiento Salad

Stuff canned pimientos with cream cheese, cut into slices and serve one or two slices to each person on lettuce leaves with French dressing.

(3) Ways to use cottage cheese. Cottage cheese alone is an appetizing and nutritious dish. It may also be served with sweet or sour cream, and some persons add a little sugar, or chives, chopped onion or caraway seed.

The following recipes154 illustrate a number of ways in which cottage cheese may be served:

Cottage Cheese with Preserves and Jellies

Pour over cottage cheese any fruit preserves, such as strawberries, figs or cherries. Serve with bread or crackers. If preferred, cottage cheese balls may be served separately and eaten with the preserves. A very attractive dish may be made by dropping a bit of jelly into a nest of the cottage cheese.

Cottage Cheese Salad

Mix thoroughly one pound of cheese, one and one-half tablespoonfuls of cream, one tablespoonful of chopped parsley and salt to taste. First, fill a rectangular tin mold with cold water to chill and wet the surface; line the bottom with waxed paper, then pack in three layers of the cheese, putting two or three parallel strips of pimiento, fresh or canned, between the layers. Cover with waxed paper and set in a cool place until ready to serve; then run a knife around the sides and invert the mold. Cut in slices and serve on lettuce leaves with French dressing and wafers or thin bread-and-butter sandwiches. Minced olives may be used instead of the parsley, and chopped nuts also may be added.

Cottage Cheese Rolls
(To be used like meat rolls.)

A large variety of rolls, suitable for serving as the main dish at dinner, may be made by combining legumes (beans of various kinds, cowpeas, lentils or peas) with cottage cheese, and adding bread crumbs to make the mixture thick enough to form into a roll. Beans are usually mashed, but peas or small Lima beans may be combined whole with bread crumbs and cottage cheese, and enough of the liquor in which the vegetables have been cooked should be added to get the right consistency; or, instead of beans or peas, chopped spinach, beet tops or head lettuce may be added.

Boston Roast

1 pound can of kidney beans, or equivalent quantity of cooked beans.

½ pound of cottage cheese.
Bread crumbs.
Salt.

Mash the beans or put them through a meat grinder. Add the cheese and bread crumbs enough to make the mixture sufficiently stiff to be formed into a roll. Bake in a moderate oven, basting occasionally with butter or other fat, and water. Serve with tomato sauce. This dish may be flavored with chopped onions cooked until tender in butter or other fat and a very little water.

Cottage Cheese with Preserves and Jellies

2 cupfuls of cooked Lima beans.
¼ pound of cottage cheese.
Salt.
3 canned pimientos chopped.
Bread crumbs.

Put the first three ingredients through a meat chopper. Mix thoroughly and add bread crumbs until it is stiff enough to form into a roll. Brown in the oven, basting occasionally with butter or other fat, and water.

Cottage Cheese and Nut Roast

Cook the onion in the butter or other fat and a little water until tender. Mix the other ingredients and moisten with the water in which the onion has been cooked. Pour into a shallow baking dish and brown in the oven.

Cheese Sauce
(For use with eggs, milk toast or other dishes.)

One cupful of milk, 1 tablespoonful of cottage cheese, 2 tablespoonfuls of flour, salt and pepper to taste.

Thicken the milk with the flour and just before serving add the cheese, stirring until it is melted.

This sauce may be used in preparing creamed eggs or for ordinary milk toast. The quantity of cheese in the recipe may be increased, making a sauce suitable for using with macaroni or rice.

FOOTNOTES: