Bingham Bulletin | 1918-05-03 | Page 3 | Cottage Cheese Food Values

COTTAGE CHEESE FOOD VALUES. The- fnrmers liave been asked to pro-duce pro-duce mure food of eveq kind. But In cottage cheese they have a food That is already produced on their farms. To have it they do not need to plow another acre of ground, nor plant un-otlier un-otlier seed, nor Invest another dollar. round for pound cottage cheese" is the equivalent of lean meat in food value; It contains 25 times as much lime as meat, and lime U a most valuable valu-able bone building material, absolutely uecfssary for growing children. Cottage Cot-tage cheese contains three times as much lime to the pound as a dozen eggs and is Just as efik-lent a muscle build.-r a ineuf or vags, am' more eft b lent than beans or cereals. The U. S. department of agriculture has launched a campaign to stimulate the use of this by-product of the but-I but-I tec industry. Over 40 per cent of the entire milk production Is used In but-, but-, ter manulUcture; when one hundred j pounds of. milk is used to make butter, : the result Is four pounds of butter, ! twelve punds of butter milk and eighty-four pounds of skim milk. Skim milk Is too valuable a bumau food to be wasted and it can be made i into cottage cheese and utilized with great effect. v Government recipes for a large number num-ber of cottage cheese dishes may be bad by application to the Federal Food Adtrriiistrutor of Utah, room 200 New-house New-house Building. Salt Lake City.