Repository: UIHistories Project: War Publications - WWI Compilation 1923 - Article 9 [PAGE 3]

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SKIMMKDTMILK

AND BUTTKR

Skimmed milk. It is I valuable source of minerals and of protein. Adults may take their pint a day in this form if they eat butter or fat from meat and eg^s or oleomargarine made from beef fat. If the fat in the diet is chiefly nut butter,lard, or vegetable oil, whole milk is advisable. Butter is not indispensable. If you cannot afford it or the government for a time should need all there is, no one who has milk will suffer. On the other hand, if you prefer butter and can afford it, eat Food

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COTTAGE CHEESE

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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, tho 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. Cottage cheese alone is an appetizing and nutritious dish. It may also be served with sweet or sour cream, and some people add a little sugar, or chives, chopped onion, or caraway seed. The following recipes 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 thorolyone pound of cheese, one and one-half tablespoons cream, one tablespoon 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 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.

»From Dairy Diviifen, Bureau of Animal Industry, United Statei Department of Agriculture.