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stalks into small pieces with sharp knife. Serve on lettuce leaves with French dressing.

For a pleasant addition to fruit salad, fill tender celery stalks with roquefort cheese, and lay one or two on each plate of salad.

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