Pepper and Cheese Salad
Remove top and seeds from a sweet green pepper. Scald it with boiling water, letting it stand in water about ten minutes. Mix soft cream cheese with chopped nuts, or with tiny cubes of cooked beets and fill pepper with this mixture; chill well, cut in thin slices with sharp knife and serve on bed of head lettuce with French dressing.
Apples can also be used (with cheese and nuts) by removing core without breaking the apple.
COTTAGE CHEESE
(See also under the chapter on Cheese)
All that has been said of cheese as a valuable food and as a substitute for meat, applies equally to cottage cheese and it is so easily prepared, inexpensive and generally relished that it should be used much more freely than it is.
The following recipes are only a few of the many that might be given, but the careful cook should evolve other combinations equally attractive.
Cottage Cheese by Government Method
(From Food Administration Bulletin)
Unit, 1 gallon. For lesser amounts, measurements to be divided accordingly.
Take 1 gallon of sweet skim milk; add ¾ cup of clean, sour milk and stir as it is put in. Raise the temperature in hot water to 75 degrees Fahrenheit, using a dairy thermometer. Remove from heat and place where it is to remain until set. Add ⅛ of a junket tablet thoroughly dissolved in a tablespoon of cold water; stir while adding. Cover with cloth and leave for 12 to 16 hours in even temperature, about 75 degrees Fahrenheit. At end of this period there should be a slight whey on the top and when poured out the curd should cleave sharply. Drain through cotton cloth, not cheese-cloth. When whey has been drained out, work in 1 or 2 teaspoons of salt to the cheese, according to taste; 1½ to 2 pounds of cheese should be obtained from a gallon of milk.