Show r CHEESE AND lOW TO COOK IT Casein when thoroughly coagulated coagu-lated by rennet then purified and dried is a hard and yellowish hornlike horn-like substance It softens and swells in Water bu doe not dissolve therein nor in alcbohol nor weak acids Strong mineral aoids decompose decom-pose it Alkalies dissolve it readily and if concentrated decompose it on the application of heat When moderately heated it softens aod may be drawn into threads and become be-come elastic at a higher temperature it fuses swells up carbonizes and develops nearly the same products distillation as the other protean compounds com-pounds I have good and sufficient reasons for thus specifying the properties of r this constituent of food I regard it as the most important of all Eat I have to describe in connection with my subject the science of cookery It contains aI shall presently show more nutritious material r than any other food that is ordinarily obtainable obtain-able and its cookery is singularly neglected is practically an unknown art especially in this country We commonly eat it raw although in its raw state it is peculiarly indigestible and in the only oooked form familiarly famili-arly known among us here that of a Welsh rabbit or rare bit it is too often rendered still more indigestible though this need not be the case Here in this densely populated country where we import so much of our food cheese demands our most profound attention The difficulties and cot of importing all kinds of meat fish and poultry are great while cheese may be cheaply and deliberately brought to us from any part of the world where cows and goats can be fed and it can be stored more readily and kept longer than other kinds of anin al food All that is required ID render it next to bread the staple food of Britons J is scientific cookery If I shall be able in what is to follow fol-low to impart to my feliowHcountry men and more especially countrywomen country-women my own convictions concerning concern-ing the coqkability and consequent improved digestibility of cheese these papers will have done the State some eericeW Mattieu Wil Hams in Popular Science Monthly I |