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Show It" 1 ! I i Cheese BY BERTHA E. SHAPLEIGH Cooking Authority for NEA Service and Columbia University, I Cheese is one of the most useful food materials, aa it is always obtainable ob-tainable in all places, and can be made at homo if one has a large quan-i quan-i tity of milk. What is known as American, or "factory" or "store" cheese, is dif- I ferent according to methods of making, and a!.io varies according to age. ! I An old cheese has a "bite" and usually can be grated. This cheese makes I a better "rarebit." and is the best for macaroni, spaghetti and "au gratin" dishes. The soft, mild cheese may he used for Bandwiches or for dishes call-1 i ing fur milk, the cheese usually melting smoothly. For Ihc soup and 1 ; i loi many of the finest sauces nothing equals Hie Italian, Parmesan or j Roman cheese. The Swiss cheese, having the large holes, is excellent for j cheese sandwiches, j Tho cheese which is probably used the most for salads and Is chosen as an after-dinner cheese Is the Neufachatel, or cream, or cottage cheese, ' made from fresh or sour mill; Many persons prefer a strong cheese with crackers, salad or coffee, j ami cboos a Club. Roquefort or Qongonzola, the laBt two being Imporl ea cheese Old Stilton (English) cheese I also used as .1 dinner cheese. Then we have the pineapple checso, and the Edam or Dutch cheose. These aro whole and one takes a piece ou. with a cheese scoop. When cheese is used in a dish intended for a main dish one should I i always have a salad or fruit with it The c:iee?e dishes are a concen- trated food and less is needed than with other protein foods It is a good combination to serve cheese w ith apples or apple pie. Always save any hard pieces of cheese and grate them. Keep in a cool, dry place and use for scalloped dishes, macaroni or spaghetti, rice, I or left-over fish dishes. tCut this out and paite It In your cook book) |