Cheese and its economical uses in the diet
Issued February 26, 1912. 1434 Reprinted with slight changes, June, 1916.
U. S. DEPARTMENT OF AGRICULTURE.
FARMERS’ BULLETIN 487.
C. F. LANGWORTHY, Ph. D., Chief of Office of Home Economics, States Relations Service ,
AND
CAROLINE L. HUNT, A. B., Expert in Nutrition, Office of Home Economics .
WASHINGTON: GOVERNMENT PRINTING OFFICE. 1916.
U. S. Department of Agriculture,
States Relations Service, Washington, D. C., June 10, 1916 .
Sir: Since cheese is one of the important agricultural products of the United States and a foodstuff used in a larger or smaller quantity in nearly every American home, it seemed desirable to study its relative nutritive value and the ways in which it may be prepared for the table.
Although it is so generally liked, there seems to be a widespread belief that it is not well digested and that it is a cause of physiological disturbances. Neither of these beliefs is substantiated by the results of the extended series of digestion experiments undertaken as part of the nutrition investigations of the Office of Home Economics. Indeed, cheese was found to be very thoroughly digested, ranking with other staple foods in this respect. Moreover, experiments made with the respiration calorimeter did not indicate that it was less easy of digestion than a comparable amount of meat.
In the studies of the digestibility of cheese the Bureau of Animal Industry cooperated with the States Relations Service and was also of great assistance in securing, for experimental purposes, cheese made and cured under controlled conditions. Supplementing the experiments as to the nutritive value of cheese, many tests were made of methods of preparing cheese for the table, the main purpose being to suggest dishes and combinations of such a character that the cheese might replace other nitrogenous material and fat when this seemed desirable.
C. F. Langworthy
Caroline Louisa Hunt
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LETTER OF TRANSMITTAL.
CONTENTS.
INTRODUCTION.
FOOTNOTES:
CHEESE MAKING.
FOOTNOTES:
KINDS OF CHEESE USED IN AMERICAN HOMES.
CHEDDAR AND AMERICAN FULL-CREAM CHEESE.
ENGLISH DAIRY CHEESE.
SOFT CREAM CHEESES.
NEUFCHÂTEL CHEESE.
PARMESAN CHEESE.
SAP SAGO.
GORGONZOLA AND ROQUEFORT.
POTTED OR SANDWICH CHEESES.
SWISS CHEESE (EMMENTALER, GRUYÈRE, ETC.).
EDAM CHEESE.
BRIE AND CAMEMBERT CHEESE.
COTTAGE CHEESE.
FOOTNOTES:
THE CARE OF CHEESE IN THE HOME.
CHEESE AS A FOOD.
THE FLAVOR OF CHEESE.
COMPOSITION OF CHEESE AND SOME OTHER FOODS COMPARED.
FOOTNOTES:
NUTRITIVE VALUE AND COST OF CHEESE AND SOME OTHER FOOD MATERIALS.
FOOTNOTES:
THE DIGESTIBILITY OF CHEESE.
FOOTNOTES:
THE USE OF CHEESE IN THE DIET.
BILL-OF-FARE MAKING WITH CHEESE AS THE CENTRAL FOOD.
HOMEMADE CHEESE.
Curds and Whey.
Cottage Cheese.
Sour-Cream Cheese.
Uncooked Curd, or French Cottage Cheese.
Junket.
Buttermilk Cheese.
Buttermilk Cream.
Devonshire Cream.
FOOTNOTES:
CHEESE DISHES AND THEIR PREPARATION.
CHEESE DISHES WHICH MAY BE USED IN THE SAME WAY AS MEAT.
Cheese Sauce No. 1.
Cheese Sauce No. 2.
Cheese Sauce No. 3.
Cheese Sauce No. 4.
Cheese Fondue No. 1.
Cheese Fondue No. 2.
Boiled Fondue.
Rice Fondue.
Corn and Cheese Soufflé.
Welsh Rabbit.
Tomato Rabbit.
Green Corn, Tomato, and Cheese.
Macaroni and Cheese No. 1.
Macaroni and Cheese No. 2.
Macaroni with Cheese and Tomato Sauce.
Italian Macaroni and Cheese.
Cheese and Macaroni Loaf.
Baked Rice and Cheese No. 1.
Baked Rice and Cheese No. 2.
Baked Crackers and Cheese No. 1.
Baked Crackers and Cheese No. 2.
Cheese Rolls.
Boston Roast.
Pimiento and Cheese Roast.
Nut and Cheese Roast.
Cheese and Spinach Roll.
Vegetable and Cheese Rolls.
Cheese Used in the Stuffing of Meat.
Creamed Cheese and Eggs.
Baked Eggs with Cheese.
Scrambled Eggs with Cheese.
Swiss Eggs.
Cheese Omelet No. 1.
Cheese Omelet No. 2.
Cheese Omelet No. 3.
Breakfast Cereals with Cheese.
Oatmeal with Cheese.
Cheese with Mush.
Fried Bread with Cheese No. 1.
Fried Bread with Cheese No. 2.
Roman Gnocchi.
Cheese Soufflé.
Cheese Soufflé with Pastry.
Cheese Croquettes.
Fried Cheese Balls.
CHEESE SOUPS AND VEGETABLES COOKED WITH CHEESE.
Milk and Cheese Soup.
Cheese and Vegetable Soup.
Scalloped Potatoes with Cheese No. 1.
Scalloped Potatoes with Cheese No. 2.
Scalloped Cabbage or Cauliflower with Cheese.
Cheese with Potato Puffs.
Potatoes with Cheese Sauce.
CHEESE SALADS, SANDWICHES, AND SIMILAR CHEESE DISHES.
Cheese with Salads.
Plain Cheese Salad.
Olive and Pimiento Sandwich or Salad Cheese.
Cheese and Tomato Salad.
Cheese and Pimiento Salad.
Cheese Jelly Salad.
Cheese Salad and Preserves.
Deviled Eggs with Cheese.
Cheese and Celery.
Buttermilk Cream Salad Dressing.
Buttermilk Cream Horseradish Salad Dressing.
Cheese Sandwiches.
Cheese and Anchovy Sandwiches.
Pimiento, Olive, and Cheese Sandwiches.
Cuban Sandwiches.
Toasted Cheese Sandwiches.
CHEESE PASTRY, CHEESE SWEETS, AND SIMILAR DISHES.
CHEESE PASTRIES AND SIMILAR DISHES.
Cheese Biscuit No. 1.
Cheese Biscuit No. 2.
Cheese Drops.
Cheese Wafers.
Cheese Relish.
Cheese Straws.
Salad Biscuit.
Cheese Gingerbread No. 1.
Cheese Gingerbread No. 2.
Cheese Custard.
Cheese Cakes.
Brown Betty with Cheese.
CONCLUSION.
Transcriber’s Notes
