TISSUE BUILDING FOODS
CHEESE
Cheese has an important mission in the dietary; served as an accompaniment, it adds food value, flavor and distinction. In large quantities it may take the place in food value of the meat dish. It must, of course, be served in combination with vegetables or cereal food to supply the proper bulk.
Cheese contains protein and fat. It builds tissue and creates heat and energy. For variety it may occasionally be served as the main food for a meal—and adds zest when used in salads and other table specialties.
In fuel value, one pound of cheese is equal to three and one-third pounds of baked beans—or three quarts of whole milk, twenty-five average size eggs, or of peanut butter approximately three-fourths pounds.
Popular cheese dishes are Spaghetti and Cheese, Macaroni and Cheese, Cauliflower and Cheese au Gratin, Potatoes au Gratin, Melted Cheese Sandwiches, Cheese Crackers, Eggs au Gratin, Cheese Croquettes, etc.
PEANUT BUTTER
Peanut Butter is a highly concentrated, rich food, containing protein, carbohydrates and fat, all in large proportion. For this reason it may be used as a main dish in the menu in proper combination. Peanut loaf, peanut soufflé, peanut omelet, and peanut salad are fitting main dishes for the dinner or luncheon.