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 The Meat 
 rhat Comes from Milk 
 
 Br C, Houston Goudiss 
 
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 COP^ICHT DEPOSm 
 
The Meat that Comes 
 from Milk 
 
 The Health and Strength Value 
 
 of Cheese as a Main Dish 
 
 in the Daily Diet 
 
 By C. HOUSTON GOUDISS 
 
 Food Advisor of The People's Home Journal; Author of 
 
 "Foods that Will Win the War" and "Making 
 
 the Most of Our Meat Supply"; Food 
 
 Economist of national 
 
 reputation 
 
 .^ 
 
 '///|r 
 
 PRIVATELY PRINTED BY 
 
 THE PEOPLE'S HOME JOURNAL 
 
 NEW YORK 
 
■^ 
 
 G ^ 
 
 COPYRIGHT 1921 
 
 F. M. LUPTON, PUBLISHER 
 
 NEW YORK 
 
 0)GI.A654925 
 
*y 
 
 
 The Meat that Comes from Milk 
 
 I 
 
 THE HEALTH AND STRENGTH VALUE 
 OF CHEESE AS A MAIN DISH IN THE 
 DAILY DIET 
 
 F YOU knew of a butcher-shop where only the 
 best grade of meat was sold, and where all bone, 
 gristle and surplus fat — all waste — were removed 
 from the meat before it was weighed out to you, 
 and where you paid for this wasteless food material 
 no more than you now pay for bone, gristle, meat 
 and surplus fat combined — well, you would know 
 the millenium had arrived ! 
 
 If the millenium depended only on such a state 
 of affairs, it arrived at least a thousand years before 
 Christ, and was ushered in by whoever it was that 
 first made cheese. 
 
 The name of that great benefactor of the race is 
 not known. But the meaning of his gift to mankind 
 has grown clearer through the ages, and to-day it 
 is accepted by most peoples as one of the foremost 
 of sustaining food materials. 
 
 A food which more than fulfills the fancy of the 
 first paragraph of this article, since it not only is 
 a wasteless "meat," but far richer in actual fuel 
 value than the edible part of the best cuts of beef. 
 
THE MEAT TEAT COMES FROM MILK 
 
 We measure food-fuel values in "calories" — heat 
 units. The pound of whole milk cheese you bring 
 home from the grocer's represents 1950 calories, 
 while the edible portion of the best sirloin steak you 
 buy at the butcher's represents only 1270 calories. 
 In order to get a pound of that edible portion you 
 must buy more than weight, for there is a consider- 
 able percentage of waste even in round steak. Yet 
 the cheese is virtually wasteless. 
 A Match for Meat in Values 
 
 "But there is no waste at all to a loaf of baker's 
 bread," you say, "yet it can't take the place of 
 meat." 
 
 Just here we come to the most remarkable fact 
 connected with cheese. And I am pleased to use 
 quotation marks in stating it, because of the author- 
 ity back of the assertion. 
 
 "So far as its composition is concerned, cheese is 
 entitled to be considered as directly comparable 
 with meat." 
 
 This is the official verdict of the United States 
 Government. And while we are making use of 
 Uncle Sam's expert knowledge on this subject, it is 
 well to hear what he has to say about the digestibil- 
 ity of cheese. 
 
 "Of course, it takes a strong stomach to deal with 
 cheese," you say — because wrong use of this food 
 has supplied some ground for this wrong notion, 
 which still prevails among a good many persons. 
 Being a food of highly concentrated value, to eat 
 even a small piece of cheese at the close of a heavy 
 
 4 
 
THE MEAT THAT COMES FROM MILK 
 
 dinner, or to make it the piece de resistance of a mid- 
 night supper, naturally taxes the already busy de- 
 partment of the interior. The same amount of 
 bacon, eaten in the same way at the same time, 
 would have done the same thing. 
 
 As Digestible as All Staple Foods 
 
 To settle this matter of the digestibility of cheese, 
 
 the United States Department of Agriculture 
 
 carried on a series of nutritional experiments a few 
 
 years ago, and the conclusion reached was thus set 
 
 forth in an official bulletin : 
 
 "When eaten raw or carefully cooked, cheese is as thoroughly 
 digested as other staple foods, and is not likely to produce 
 physiological disturbance. The fact that cheese, like meat, 
 contains neither starch nor cellulose, suggests that, like meat, 
 it should be combined with bread, potatoes and other starchy 
 foods, with vegetables and with sweets. The high percentage 
 of fat in cheese suggests the use of correspondingly small 
 amounts of fat in the accompanying dishes, while the soft 
 texture of cheese dishes, as compared with meat, makes it 
 reasonable to serve the harder and crustier breads with thena. 
 In order that the diet may remain well balanced, cheese, if 
 used in quantity, should replace foods of similar composition 
 rather than supplement them. " 
 
 To this indisputable evidence let me add that 
 digestion can also be promoted by grating it so as to 
 give the gastric juices a chance to act upon the fat 
 which surrounds the particles of casein like an en- 
 velope, thus preventing the gastric juices from com- 
 ing readily in contact with the fat. One difficulty 
 seems to be that cheese is frequently not chewed 
 enough and the digestive organs have to cope with 
 lumps of the material. Another factor in its digesti- 
 bility is the temperature at which it is cooked. Like 
 
THE MEAT THAT COMES FROM MILK 
 
 all proteid foods it is toughened and hardened by 
 a high temperature. We all know the stringy indi- 
 gestible Welsh rarebit one gets from overcooking, 
 and for the same reason, in combining cheese with 
 macaroni, rice or honey, it is well not to allow the 
 cheese to be at the bottom of the dish but to protect 
 it from the high temperature, by putting it between 
 layers of starchy material. Its digestion can also be 
 promoted by the addition of a small amount of pot- 
 ash (old fashioned saleratus) or of baking soda, 
 which makes the cheese soluble and therefore more 
 digestible. Sometimes after cheese has become 
 tough from the action of too high a temperature, 
 it may be again made soft by these substances. 
 When properly used and eaten there is no evidence 
 that cheese is not as digestible as any other highly 
 concentrated food. 
 The Virtues of Milk in Solid Form 
 
 The highest praise that can be given any food is 
 to say it is like milk, for milk is the one complete 
 nutrient. When it comes to cheese, we can go to the 
 limit of such praise, for it is milk — all milk and noth- 
 ing else ! It therefore stands almost at the head of 
 our list of foods. 
 
 It is milk with the 87 per cent of water found in 
 whole milk reduced to about one-third that amount 
 and with the invaluable food elements of the milk 
 remaining in concentrated form. 
 
 Cheese is one-third casein — the most important 
 protein of milk — and where made from whole milk, 
 it contains all the fat of the white fluid without 
 
 6 
 
THE MEAT THAT COMES FROM MILK 
 
 which the human race could not exist. Cheese also 
 is rich in the mineral salts of milk — lime and phos- 
 phorus — which are necessary to the proper mainte- 
 nance of the body and which are most likely to be 
 lacking in the diet of the average person. 
 
 It is the protein of meat that makes this particu- 
 lar form of food highly valuable to man — the pro- 
 tein and the flavor. But science has proved that the 
 protein of milk is the best of all forms of this builder 
 and repairer of body tissue, and in cheese we have 
 this protein in compressed form — much in little. 
 As to flavor — cheese speaks for itself. 
 And Cheese Has Vitamines! 
 
 As if Nature were bent on providing one solid food 
 as perfect as milk is in its way, cheese has the added 
 and highly valuable advantage of being a vitamine- 
 bearing food. 
 
 Milk is known to be richer than any other food- 
 stuff in these protective elements which are so ne- 
 cessary to physical growth and welfare, and where 
 cheese is made of whole milk, it passes along to the 
 ultimate consumer the fat-soluble vitamines of 
 whole milk. The housewife who wants to know can 
 always find out whether it is a skim milk or a whole 
 milk cheese she is buying, for the law requires that 
 the difference be marked on the label. But if she 
 knows it is a cheese made in Wisconsin, which sup- 
 plies half of the country's output, that is enough — 
 for the law of that state prohibits the manufacture 
 of any but whole-milk cheese. The New York brand 
 on full cream or cheddar cheese is also a guarantee 
 
THE MEAT THAT COMES FROM MILK 
 
 that it is made of whole milk. Cheddar cheese can 
 
 also be made from skim milk, but the label tells the 
 
 story to the buyer who is interested in the quality 
 
 purchased. 
 
 How and Where It Is Made 
 
 There are dozens of different kinds of cheese — 
 different in shape, color, odor and texture — but all 
 of the various members of this large food family 
 may be traced to the same beginning — milk. Some 
 few owe their existence to goat's milk, but the ma- 
 jority claim direct descent from the cow. 
 
 Cheese is made by curdling whole or skimmed 
 milk with rennet, separating the liquid whey from 
 the semi-solid curd, and pressing the remaining 
 solid. Then, with or without added flavoring of salt, 
 sage or bread crumbs, the pressed shapes are "cured" 
 in cellars, storehouses or caves, under varying de- 
 grees of temperature and for varying lengths of 
 time. This, in brief, is the process followed in the 
 manufacture of every kind of cheese. 
 
 The making of cheese requires the utmost care 
 in every step from start to finish. The digestibility 
 of cheese depends largely upon the perfection of its 
 ripening and this in turn upon the materials, tem- 
 perature, cleanliness, precision or strength of the 
 ferment used and the skill with which the work is 
 carried on. Cheese, like butter fat, readily absorbs 
 any foreign odor or flavor, either of which may les- 
 sen its value. The degree of moisture and of temper- 
 ature in which the cheeses are permitted to ripen 
 has much to do with their characteristic flavor and 
 
 8 
 
THE MEAT TEAT COMES FROM MILK 
 
 texture. The flavor also depends on the varieties of 
 bacteria and molds used during the ripening pro- 
 cess, each species producing special changes which 
 give characteristic flavors. The ripening process 
 continues for weeks and in some cases for months, 
 the flavor slowly growing stronger and the cheese 
 more palatable as time progresses. 
 
 Cheese that is made from whole milk has, of 
 course, a higher food-fuel value than that made 
 from skimmed milk, yet one kind of skim-milk 
 cheese — and one that can be easily made in any 
 home — is so valuable as a food and so good that 
 I propose to give it the place of honor in discussing 
 the most popular varieties. 
 The Charm and Worth of Cottage Cheese 
 
 Even the name given to this form of cheese is 
 attractive. And when one stops to think that it is 
 quickly and easily made from skimmed milk which 
 for many years has been largely wasted, its impor- 
 tance is magnified. 
 
 It is made by curdling the skimmed milk with 
 a rennet tablet, then draining the whey from the 
 curd through a piece of clean cheese-cloth and press- 
 ing or squeezing out all the moisture that may re- 
 main. The snowy mass which results may be salted 
 to taste or enriched with a little cream or flavored 
 and beautifully colored with ground pimentoes — 
 a valuable meat substitute. 
 
 Here is a food amazingly rich in body-building 
 materials, tempting to both the eye and the palate, 
 and capable of being served in many ways. And one 
 
 9 
 
THE MEAT THAT COMES FROM MILK 
 
 which for economy is without parallel in the whole 
 list of things we eat. If cottage cheese were made more 
 carefully it would probably be more generally liked. 
 Instead of the lumpy, flavorless stuff so often offered 
 for sale it should be smooth and creamy in tex- 
 ture and mellow in flavor. To make such cheese the 
 milk must be pure and clean, the temperature for 
 souring must be carefully watched to prevent the 
 formation of curd and the moisture must be care- 
 fully pressed out. Every home has occasionally left 
 over milk, and every farm has quantities that could 
 be used for this cheap and nutritious food if the art 
 of making it were better understood. 
 "57" Kinds and How to Select Them 
 
 Of the making of cheeses, like the making of 
 books, there would seem to be no end. There are 
 two distinct classes, hard and soft, and under these 
 come any number of variations. 
 
 The most popular soft cheeses are cottage, neuf- 
 chatel, camembert, brie and English cream cheese. 
 They are best when freshest and should be con- 
 sumed soon after manufacture. The soft cheeses are 
 believed to be more digestible than the hard, but 
 this is due to the fact that few people masticate 
 cheese thoroughly. 
 
 The hard cheeses most in favor are cheddar — 
 so called from the fact that it was first made in 
 Cheddar, England, though it is now made exten- 
 sively in America, also — stilton, roquefort, gorgon- 
 zola, Swiss, limburger, pineapple and edam. Some 
 of these, as brie and limburger, are notably odor- 
 
 10 
 
THE MEAT THAT COMES FROM MILK 
 
 iferous, and for this reason are not popular. Others, 
 like gorgonzola and roquefort, owe their pungent 
 flavor and odor to certain species of mold. While 
 all these varieties are of foreign origin they are all now 
 being well made in America and it is no longer 
 necessary to depend upon imports for good cheeses. 
 Far the most popular in this country is the cheddar 
 type, most of which is produced in Wisconsin and 
 New York state, though Pennsylvania, Michigan 
 and Ohio also rank high in cheese manufacture. 
 
 Flavor and texture are the guides in cheese buy- 
 ing. A crumbly cheese feels mealy in the mouth and 
 has an acid flavor that bites the tongue. It is cheese 
 that has not been properly made and is not safe 
 to use. A cheese full of holes has a flavor that is gen- 
 erally undesirable. A new cheese has a mild flavor 
 and is tough and leathery in texture ; it is too bland 
 for cooking and is liable to become stringy; old 
 cheese has a strong flavor and cooks to better 
 advantage. 
 
 The color of cheese has little to do with its quality 
 — a deep yellow is generally produced by the addi- 
 tion of coloring matter and does not necessarily 
 indicate a rich cheese. Specks of mold on the out- 
 side of a cheese indicate poor pressing. Such a cheese 
 will not keep so long as one that has been pressed 
 and is smooth on the surface. 
 Amazingly High Food Values 
 
 Even cottage cheese, made from skimmed milk, 
 has a higher food-fuel value per pound than the 
 edible portion of sirloin steak. And when it comes 
 
 11 
 
THE MEAT THAT COMES FROM MILK 
 
 to Swiss, the nutritive worth of the beef is almost 
 doubled. Full cream cheddar ranks second in this 
 respect, and is followed by pineapple, roquefort, 
 limburger and neuf chatel. 
 
 It is this high food value that has been respon- 
 sible for the mistaken notion regarding the health- 
 fulness of cheese. Its flavor is so enticing that people 
 have been led to over-eat of its concentrated food 
 elements, or, as before stated, have made a condi- 
 ment of a very rich food, and thus given the stomach 
 too much of a burden. 
 
 Those who use cheese as it should be used, how- 
 ever — as a meat alternative, and accompany it with 
 a plentitude of green vegetables and fruits, find 
 it not only easy to digest, but remarkably sustain- 
 ing. 
 
 In the fact that it is one of the most appetizing of 
 foods dwells one of its chief virtues — ^for that which 
 tempts the palate has a direct and most favorable 
 action on the outflow of digestive juices both in the 
 mouth and the stomach. Exhaustive experiments 
 have shown that on the average 90 per cent of its 
 proteins and 95 per cent of its fats are digested and 
 are easily assimilated by the blood. 
 
 The food value of cheese is more generally appre- 
 ciated in Europe and Asia than in the United States, 
 our per capita consumption of 3 3^^ to 4 pounds a 
 year being much less than inEurope.In GreatBritain 
 it is a regular article of diet in the workingman's 
 lunch, the average annual consumption before the 
 war being 336,000,000 pounds. Throughout conti- 
 
 12 
 
THE MEAT THAT COMES FROM MILK 
 
 nental Europe the production and exporting of 
 cheese is carefully supervised, it being classed as 
 more of a necessity than butter. 
 Not a Relish but a Rich Food 
 
 Of course, if you continue to give cheese a bad 
 name by eating it as a * 'relish" you will continue 
 to find it somewhat burdensome to the stomach. 
 Pursue the proper course, however, and give it 
 a rightful place in the diet as a *'meat" or main 
 dish, and you will be surprised at the ease with 
 which it is handled by the stomach. 
 
 For such uses, no other foodstuff is more con- 
 venient or adaptable to variations in form and flavor. 
 This is especially true of the so-called American 
 cheese when used in combination with other food 
 materials. With macaroni, rice or hominy for in- 
 stance, cheese forms an almost complete heating 
 and energizing food — the starch of the macaroni 
 supplying that deficiency in the cheese. Indeed, 
 a dish of macaroni and cheese, with a liberal portion 
 of salad made from lettuce or some other green and 
 a fruit dessert constitutes a meal which can hardly 
 be excelled for all-around food virtues. 
 
 Cheese always may be eaten raw, and for this 
 reason it furnishes one of the most useful of ready- 
 to-serve foods. It always can be had, even at the 
 cross-roads general store, and now that it is put up 
 in air-tight cans one can make sure of getting it 
 fresh, and in such form as to be easily kept for al- 
 most any length of time in any climate. 
 
 It can be cooked in so many different combi- 
 
 13 
 
THE MEAT THAT COMES FROM MILK 
 
 nations — with eggs, starchy foods, and vegetables 
 — that it is possible for the housewife to serve 
 a main dish of cheese once or twice weekly for 
 a whole year without repeating. 
 
 Yet we Americans, with an average annual per 
 capita consumption of only a little more than three 
 pounds of cheese, are not wise enough to make 
 of this foodstuff anything like the use we should. 
 
 Why We Should Eat More Cheese 
 
 In the first place, we are not wise enough to 
 make full use of a food which, despite its incompar- 
 able value as a provider of heat and energy and 
 material for body building, is highly economical. 
 This element of cost, of course, depends on the 
 variety chosen. American cheese contains more 
 nutriment than parmesan, and at half the price. 
 Stilton is about the same in food value but twice 
 as expensive. Roquefort, edam, parmesan, gruyere 
 or gorgonzola are the so-called fancy cheeses and 
 we pay a high price for their flavor. Cheese eaten 
 for flavor is an expensive food. These rich, well- 
 ripened cheeses are gently stimulating to the digest- 
 ive membranes, like beef tea, and for this reason 
 they are rightly used as a condiment. But when we 
 speak of cheese as food, full cream American ched- 
 dar for cooking, Swiss and neufchatel, cream and 
 cottage for salads and sandwiches are the kinds to 
 be chosen and used freely. 
 
 On the average, one pound of cheese is equal in 
 food value to three pounds of meat, as bought. And 
 when it comes to convenience, keeping qualities 
 
 14 
 
THE MEAT TEAT COMES FROM MILK 
 
 and absence of waste, there is no comparison between 
 the two. 
 
 Common sense must lead us to a change. Cheese 
 challenges us to larger consideration of its place 
 in the daily diet. For the sake of our health, our 
 pockets and the strength and welfare of posterity, 
 we must be more loyal to this second-best gift from 
 the cow. Wisconsin with its 2,000,000 dairy cattle 
 and its 2,000 cheese factories, as well as the other 
 American states that are making good cheeses of all 
 kinds, should be encouraged to lead the world in the 
 production of this wholesome, economical protein 
 food. 
 
 15 
 
RECIPES 
 
 Cheese Balls to Serve with Soup 
 
 Chop the white of one hard boiled egg very fine and rub the yolk through 
 a fine strainer. Mix the two together with a few grains of cayenne, three table- 
 spoonfuls of grated American cheese, one teaspoonful of milk or cream and 
 the yolk of one raw egg. Work the mixture together until it is well blended, 
 then shape in small balls not more than one-fourth inch in diameter. Drop 
 into boiling consomme or broth and cook gently for five minutes. 
 
 Cottage or Pot Cheese 
 
 Put one quart of thick, sour milk in a deep bowl. Pour in one quart of boil- 
 ing water and let stand five minutes. Then pour into a cheesecloth bag and let 
 drain until all the whey has dripped out. This will take several hours. Do not 
 squeeze the cheese or the curd will be tough and dry. When the whey has 
 dripped through, turn the cheese out and season with melted butter, salt, 
 paprika and a few grains of sugar. 
 
 Baked Bread and Cheese 
 
 Butter four slices of bread and cut each slice into four triangles or squares. 
 Place a layer of these pieces, buttered side down, in a shallow baking dish. 
 Mix one cupful of cottage or pot cheese with one-half teaspoonful of salt, 
 a few grains of cayenne pepper, one-fourth teaspoonful of baking soda, one- 
 half teaspoonful of onion juice and one-fourth cupful of milk. Spread a thick 
 layer of the cheese over the bread. Cover the cheese with the rest of the bread, 
 buttered side up. Beat two eggs and mix with one and three-fourths cupfuls 
 of milk. Pour over the bread and bake in a slow oven (about 300 degrees) for 
 forty minutes or until firm. Serve hot. One tablespoonful of chopped parsley 
 or pimento or two tablespoonf uls of chili sauce or catsup may be mixed with 
 the cheese to give variety of flavor. 
 
 Molded Cheese Salad 
 
 Soak two tablespoonfuls of gelatine in one-fourth cupful of cold water for 
 ten minutes, then dissolve by standing over hot water. Mix two cupfuls of 
 cottage cheese with one-half cupful of finely chopped pimento, green pepper 
 or stu£Fed olives, one-fourth teaspoonful of paprika, two teaspoonf uls of salt, 
 a few grains of cayenne, two teaspoonfuls of sugar and one cupful of milk. 
 When well blended, stir in the dissolved gelatine and pack into a cold, wet 
 mold. When firm, turn out, cut in slices and serve on lettuce with mayonnaise 
 or French dressing. Use strips of pimento, slices of olives or halves of walnuts 
 for garnishing. 
 
 Cheese Toast with Bacon 
 
 Melt four tablespoonfuls of butter, add four tablespoonfuls of flour and 
 when well blended stir in two cupfuls of milk. Cook until thick and smooth, 
 then add one-half to one teaspoonful of salt, one-half teaspoonful each of pap- 
 
 16 
 
THE MEAT THAT COMES FROM MILK 
 
 rika and Worcestershire sauce and one cupful of grated American cheese. 
 Cook for two minutes longer, or until the cheese is melted. Pour over six 
 large slices of toast and arrange two to four slices of broiled or fried bacon 
 across the top of each portion. Serve very hot. 
 
 Cheese Sticks 
 
 Mix and sift one and one-half cupfuls of pastry flour and one-half tea- 
 spoonful of salt. Rub in one-half cupful of shortening, using a fork or two 
 knives. Then add just enough ice water to make a sti£F dough. Turn out on 
 a floured board and roll to one-fourth inch thickness. Sprinkle with one-third 
 cupful of grated, stale cheese and a little cayenne pepper. Roll the dough up 
 like a jelly roll and then flatten out to one-fourth inch thickness. Spread with 
 one-third cupful of grated cheese, fold and roll as before. Chill thoroughly, 
 roll to one-eighth inch thickness and cut in strips about one-eighth inch wide 
 and four or five inches long. Place on a greased baking pan and bake in a hot 
 oven (400 degrees) about ten minutes or until a golden brown in color. 
 
 Roquefort Cheese Salad Dressing 
 
 Take two ounces or one-fourth cupful of Roquefort cheese, six tablespoonf uls 
 of salad oil, three tablespoonfuls of vinegar, one-fourth teaspoonful of salt, 
 one-fourth teaspoonful of paprika, and a few grains of cayenne. 
 
 Mash the cheese with a fork until it is smooth and creamy. Make a French 
 dressing of the oil, vinegar and seasonings and add it gradually to the cheese. 
 Serve on hearts of lettuce or romaine. 
 
 Cheese and Rice Croquettes 
 
 Mix one cupful of boiled rice with one cupful of thick white sauce made 
 from four tablespoonfuls each of butter and flour and one cupful of milk. Add 
 one cupful of grated, stale cheese, one-fourth teaspoonful of paprika and one 
 teaspoonful of salt. A few grains of cayenne or one-half teaspoonful of grated 
 onion my be added if desired. Mix thoroughly and spread out on a shallow 
 plate to cool. When cold, shape as desired, roll in flour, then in beaten egg and 
 fine bread crumbs. Fry in deep fat heated to 390 degrees or until it browns 
 a piece of bread in forty seconds. Drain and serve with tomato, cheese or 
 white sauce. 
 
 The egg used for dipping may be either white or yolk alone or the whole 
 egg. In either case, dilute it with one tablespoonful of cold water. 
 
 Cheese Squares 
 
 Melt three tablespoonfuls of butter, add one-fourth cupful of flour and 
 when well blended stir in two-thirds cupful of milk. Cook until thick and 
 boiling. Remove from the fire and beat in the yolks of two eggs, one and one- 
 half cupfuls of grated or finely cut cheese, one teaspoonful of salt and cayenne 
 to season. Spread in a shallow pan to cool. When cold and firm, turn out on 
 a floured board or plate, cut in small squares, dip in fine crumbs, beaten egg 
 and again in crumbs and fry in deep fat heated to 390 degrees. Drain on soft 
 paper and serve hot. 
 
 17 
 
THE MEAT THAT COMES FROM MILK 
 Cheese and Hominy Puffs 
 
 Mix and sift two tablespoonfuls of flour, one teaspoonful of baking 
 powder and one-fourth teaspoonful of salt. Beat one egg yolk with one-third 
 cupful of milk, add one cupful of cold, boiled hominy and mix until smooth. 
 Add the flour mixture and one cupful of grated, dry cheese. Fold in the stiffly 
 beaten egg white and drop from a teaspoon into deep fat heated to 390 degrees 
 or until it will brown a piece of bread in forty seconds. Fry to a golden brown, 
 drain and serve with tomato sauce and grated cheese. 
 
 Toasted Bacon and Cheese Sandwiches 
 
 Toast bread cut one-fourth of an inch thick until it is brown on one side. 
 Turn over and cover the untoasted side with very thin slices of American or 
 Swiss cheese. Sprinkle the cheese with paprika and a little cayenne pepper 
 and cover with two or three thin strips of bacon. Toast until the bacon is 
 browned and the cheese melted. Cover with a second slice of toast and serve 
 at once with a garnish of watercress. 
 
 Red Rarebit 
 
 Mince one green pepper, one teaspoonful onion, and two tablespoonfuls 
 celery. Cook in three tablespoonfuls of melted butter or margarine for five 
 minutes or until just beginning to turn yellow. Stir in four tablespoonfuls of 
 flour and when well blended, add two cupfuls of tomato juice or one can 
 tomato soup diluted with water to make two cupfuls. Cook until boiling, 
 strain, add one-half teaspoonful each salt and baking soda and two cupfuls 
 cheese cut in fine pieces. Cook until the cheese melts, stirring constantly. 
 Then stir in one well beaten egg and serve at once on toast or crackers. 
 
 Polenta with Cheese 
 
 Scald two cupfuls of milk and mix with two cupfuls of boiling water. Heat 
 to the boiling point. Mix one cupful of cornmeal with one teaspoonful salt 
 and enough cold water to make a smooth paste. Stir into the boiling liquid 
 and cook in a double boiler for two hours. Then add one half-pound cheese 
 grated or cut fine and pour the mixture into a shallow pan one-half inch thick. 
 When cold, cut in squares, dip in beaten egg and then in fine crumbs and fry 
 in deep hot fat. Serve with tomato sauce. 
 
 Macaroni Rarebit 
 
 Boil one half pound macaroni until tender, then drain. Melt two table- 
 spoonfuls butter or margarine, add one-half pound grated cheese and stir over 
 hot water until the cheese is melted. Beat two eggs, add one cupful milk and 
 stir into the cheese mixture with one teaspoonful salt and one-half teaspoonful 
 Worcestershire sauce. Cook, stirring constantly, until the mixture thickens. 
 Pour the sauce over the macaroni and serve at once. Garnish with pimentoes, 
 parsley or stuffed olives. 
 
 18