Victoria University College

Manawatu Times, Volume 60, Issue 277, 23 November 1935, Page 18

Victoria University College

SARAH ANNE RHODES FELLOWSHIP IN HOME SCIENCE CHEESE AND CHEESE DISHES Cheese is a valuable protein food which contains a high percentage of fat (giving heat and energy), valuable minerals (essential for good bones and teeth) and valuablo vitmains (necessary for health and growth). Cheese is the casien of milk and the fat of milk, drained, salted, pressed and cured, and it is a means of putting milk, a bulky and perishable food, into concentrated form enabling it to be stored for future use, easy to transport, and comparatively cheap. In cooking cheese is used mainly for three purposes —(1) to give variety, (2) to niako bland foods more appetising, (3) combined, with starchy foods to give more balanced meals. But we want to remember that a low temperature is necessary for cooking all protein foods; that cheese should not be used with other rich foods (and not eaten at tho end of a meal!); that cheese can be used to replace meat and eggs, and provides a concentrated food at a comparatively low cost. Have you ever made Cottage Cheese 1 It is simply made and is delicious used in many ways—e.g., salads, loaves, cakes etc. Here is tho recipe: t Cottage Cheese: Place thick, freshly soured milk or buttermilk over a pan of hot water and . set on tho back of tho stove. When the curd has separated from the whey, drain in cheese cloth until the curd is free from the whey. Put curd into a bowl and season with salt and pepper to taste. Note: Sweet milk set with rennet may be used in placo of sour milk. . A tea dish using cottage cheese is as follows: Cottage Cheese and Nut Loaf 2 cups cottage cheese, 1 cun chopped nuts, 1 cup cereal (cold cooked). 1 cup dry breadcrumbs, 2 tablespoonfuls choppped onion, 1 tablespoonful fat, salt, pepper, sage or mixed herbs. A highly seasoned sauce if desired. Method: Mix all ingredients thoroughly, form into a l'oaf and bake in buttered tin in a hot oven for 20 to 25 minutes. Turn on hot plato and servo with brown or tomato sauce if desired. This loaf is particularly good made with peanuts, or substitute for the cup of nuts above 2 tablespoonfuls peanut butter and 4 cup chopped nuts. When cooking cheeso it is usually grated first, and then all the cooking required is enough to melt it. Below are several recipes for using grated cheese combined with white sauce. Cabbage as Gratin: 1 small cabbage, 4 tablespoonfuls grated cheese, 3 tablespoonfuls butter, 3 tablespoonfuls flour, 14 cups milk, salt, pepper to taste. Method: Make a sauce by melting the butter and adding tho flour and stirring until smooth. Then add the milk gradually and cook till the sauce is smooth. Add grated cheese and stir till melted, then add seasonings. Shred the cabbage and cook in boiling salted water till tender. Drain and place a layer of cabbage in a baking dish, cover with a layer of sauce; repeat till' dish is full, having sauco on top. Sprinklo with buttered crumbs and bako till golden brown. Variations of the above recipe: Use cauliflower, brussels sprouts, onions, celery, or spinach in placo of cabbage. Red Bunny and Cole Slaw: J cup tomato puree, 6 tablespoonfuls flour, 1 cup milk, 4. tablespoonfuls butter, 4 cup grated cheeso, 1 egg, salt and pepper. Method: Preparo a white sauce using butter, flour and milk. Add the grated cheese and when melted removo from fu-e and add beaten egg. Mix well and lastly add the hot tomato purco. Season and serve on crackers or toast with Colo Slaw, which is made as follows: Wash a head of crisp, firm cabbage. Cut iu quarters and shred very finely with a sharp knife. Mix thoroughly with sai'ad dressing and serve with Bed Bunny (or Cottage Cheese). Those notes give only a few of the many ways in which cheese may be used, and further recipes may be obtained from the Sarah Anno Rhodes Office, Massey College, Palmerston North-