The best cheese of all is cottage cheese. People of normal taste will
soon weary of the frequent consumption of strong cheese, but they can
take cottage cheese every other day with relish. Occasionally put a few
caraway seeds in it if this flavor is agreeable.
Cottage cheese may be eaten plain or with bread, or with fruit or
vegetables. It may be used as dressing both on fruit and vegetable
salads.
Cheese should play no part in the alimentation of the sick, with the
exception of cottage cheese, which may be given to almost anyone who is
in condition to eat anything. The other cheeses are too concentrated for
sick people. In acute disease nothing is to be fed.
_Skimmed milk_ is about the same in composition as buttermilk. It is
inferior in flavor, but a good food. It is used a great deal in cooking.
Milk should not be used very much in cooking. When cooked it does not
digest very readily and it has a tendency to make other foods
indigestible.
_Sour cream_ or clabbered cream is best when it is taken from clabbered
milk. It may be used as dressing on fruits and salads. Sweet cream will
clabber, but it is not as delicious as when it clabbers on the milk.
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