Domestic

New Zealand Tablet, 12 August 1915, Page 57

Domestic

(By Maubeen.)

To Remove Oil Stains. (by request). k To remove oil stains from cotton or woollen materials, when, the colors are not fast, place a layer of fuller's-earth. or French chalk over the spot, and press with a hot iron. The Value of Cheese in the Diet. The present high price of living is to many a serious problem (says a writer in Farm, Field, and Fireside). We are, as housewives, confronted with the problem of how to supply to our families substantial, nourishing meals at a reasonable, and often at a very limited, cost. It is these housewives who are endeavoring to supply meals that will meet all the needs for proper growth and development of the body, and at the same time to supply these meals at as small a cost as possible, that I would like to interest in the subject of cheese as a food, and the advantages to be gained by a more general use of cheese in the diet. It may be a surprise to many to learn just how many varieties of cheese there arc. According to a bulletin recently issued, there are i 245. known varieties of cheese. They include cheeses made from goats' milk, sheep's milk, and reindeer milk in many countries of the world. Cheese as an article of diet is a food that is much neglected. It has seldom been regarded by consumers as a possible cheap staple food. Most consumers of cheese use it as a luxury in small quantities, and then only at rare intervals. To understand the value of cheese as a food we must first consider what demands the body makes upon food, and sec it' cheese will supply these demands. Then ■we must find if it can supply these demands at a" minimum cost.

Firstly,: then, we know that there must be foods ; that ? provide for bodily growth and ' development and for repairing the worn-out tissues of the body. That is, there must be tissue-building foods, otherwise spoken of as'proteids. There must also be foods used as heat and energy producers. As I do : not wish to : go deeply into the classification of the nutritive constituents of foods, I will simply state that fat is a heat producer, and. a valuable food constituent. Cheese yields per pound twice as much tissue-building material, or protein, as fresh meat. That is, by experiment it has been found that one pound of cheese has: nearly the food value of two pounds of fresh meat, or that one' pound of cheese equals two pounds of eggs in food value. Also one pound of Cheddar cheese- represents the total casein, or tissue-building material, and most of the fat in one gallon of milk. Conclusively, then, we recognise the importance of cheese as a tissue-building food. , ' ;*tTerms Used in Cookery. There are certain terms used in cookery not always understood by inexperienced cooks. Here are a few of them with their explanation, so the next time you see them in your cookery book you won't be so puzzled. To. Simmer.To boil anything very gently at the side of the fire. To Sauter. —To fry things lightly by tossing them in a. frying-pan with a, small quantity of fat. To 'Work.' —To mix paste on the board with the hands ; also to beat up mixtures of eggs, butter, flour, and so on, with a wooden spoon. To Lard.—To pass thin strips of fat bacon through meat with a larding needle in such a way that when the needle is removed the strip of bacon remains in the meat, both ends being visible and of equal length. To Marinade.—To heighten the flavor of fish,, poultry, and meat, and to prepare them for the fire, by steeping them in a pickle composed of oil and vinegar (sometimes lemon juice )with herbs, vegetables, and spices to taste.