CHEESE AS FOOD.

Daily Telegraph (Napier), Issue 4006, 24 May 1884, Page 1 (Supplement)

CHEESE AS FOOD.

Mathieu Williams tolls us that we do not begin to know the value of cheese in cooking, and is responsible for the statement that twenty pound of cheese contain as much nutriment as thero is in a whole sheep weighing sixty pounds. Considering the difference in the cost between the cheese and mutton, this is certainly news for the houseprovider. Exoept a .-Welsh rarebit, maccarpni au'gratin and the fancies iv cheese pastry for desert, the valuable " casin " is little used in cooking, although cheese porridge, cheese, rice, and the addition of cheese to mashed potato, to boiled mush, and to hasty puddings are well known to be appetising. Now, all of these preparations are said to be equal in food value to beef and mutton, which would certainly help to make them popular. In his cooking lectures, Mr Williams dissolves his cheese in milk or water, and adds a little salaratus to it (bi-carbonute of potash), which brings it back to its original soluble form. Most of tho cook-book receipts for using cheese require the addition of egg, which is an item of expensiveness in midwinter, so that plain, grated cheeso, in the simple dishes mentioned with oatmeal, with buckwheat, with rice, with potatoes, are quito novelties. They can be tried with or without tho salaratus addition.—London Queen.