The Book of Cheese Part 34

1 cupful of cottage cheese.

1 cupful of chopped English walnuts.

1 cupful of bread crumbs.

Salt and pepper.

2 tablespoonfuls of chopped onion.

1 tablespoonful of b.u.t.ter.

Juice of half a lemon.

Cook the onion in the b.u.t.ter or other fat and a little water until tender. Mix the other ingredients and moisten with the water in which the onion has been cooked. Pour into a shallow baking dish and brown in the oven.

Cheese Sauce

(For use with eggs, milk toast or other dishes.)

One cupful of milk, 1 tablespoonful of cottage cheese, 2 tablespoonfuls of flour, salt and pepper to taste.

Thicken the milk with the flour and just before serving add the cheese, stirring until it is melted.

This sauce may be used in preparing creamed eggs or for ordinary milk toast. The quant.i.ty of cheese in the recipe may be increased, making a sauce suitable for using with macaroni or rice.

FOOTNOTES:

[1] Ont. Exp. Sta. Rept. 1890, pages 237-241.

Maine Exp. Sta. Rept. 1890, part II, pages 52-57.

Conn. (Storrs) Exp. Sta. Rept. 1886, pages 119-130.

Vt. Exp. Sta. Rept. 1890, pages 97-100.

Vt. Exp. Sta. Rept. 1891, pages 61-74.

N. Y. Exp. Sta. Rept. 1892, pages 299-392.

N. Y. Exp. Sta. Rept. 1893, pages 39-162.

Wis. Exp. Sta. Rept. 1890, pages 115-119.

Conn. (Storrs) Exp. Sta. Rept. 1907, pages 152-156.

N. Y. Exp. Sta. Rept. 1891, pages 139-142.

N. Y. Exp. Sta. Rept. 1894, pages 31-86, 118-121.

N. J. Exp. Sta. Rept. 1895, pages 136-137.

Eckles, C. H., and R. H. Shaw. The influence of breed and individuality on the composition and properties of milk, Bur. An. Ind. Bul. 156, 1913. Eckles, C. H., and R. H.

Shaw, Variations in the composition and properties of milk from the individual cow, U. S. Dept. Agr. Bur. An. Ind.

Bul. 157, 1913.

[2] Morrow, G. A., and A. G. Manns, a.n.a.lyses of milk from different cows, Ill. Exp. Sta. Bul. 9, 1890.

[3] Eckles, C. H., and R. H. Shaw, The influence of the stage of lactation on the composition and properties of milk, U.

S. Dept. Agr. Bur. An. Ind. Bul. 155, 1913. N. Y. Exp.

Sta. Rept. 1892, pages 138-140.

[4] N. Y. Exp. Sta. Rept. 1891, pages 143-162, 316-318.

Wis. Exp. Sta. Rept. 1890, pages 238-247.

Van Slyke, L. L., Conditions affecting the proportions of fat and protein in cow's milk, Jour. Am. Chem. Soc., 30 (1908), no. 7, pages 1166-1186.

[5] Van Slyke, L. L., and A. W. Bosworth, Composition and properties of some casein and paracasein compounds and their relations to cheese, N. Y. Exp. Sta. Tech. Bul.

26, 1912.

Forbes, E. B., and M. H. Keith, A review of the literature of phosphorus compounds in animal metabolism, Ohio Exp. Sta. Tech. Bul. 5, pages 32-36, 42-45.

Van Slyke, L. L., and A. W. Bosworth, Condition of casein and salts in milk, N. Y. Exp. Sta. Tech. Bul. 39.

[6] Wis. Exp. Sta. Rept. 1901, pages 162-166.

[7] Sammis, J. L., and A. T. Bruhn, The manufacture of cheese from pasteurized milk, Wis. Exp. Sta. Research Bul. 27, 1912.

[8] Baer, U. S., and W. L. Carlyle, Quality of cheese as affected by food, Wis. Exp. Sta. Bul. 115, 1904.

[9] King, F. H., and E. H. Farrington, Milk odor as affected by silage, Wis. Exp. Sta. Bul. 59, 1897.

[10] N. Y. Agricultural Law, 1913, section 30.

Mich. Agricultural Law, 1915, section 77.

Wis. Agricultural Law, 1913, section 4601.

[11] Conn. (Storrs) Exp. Sta. Rept. 1899, pages 13-68.

Conn. (Storrs) Exp. Sta. Rept. 1903, pages 33-98.

Conn. (Storrs) Exp. Sta. Rept. 1904, pages 27-88.

Esten, W. M., and C. J. Mason, Sources of bacteria in milk, Conn. (Storrs) Exp. Sta. Bul. 51, 1908.

Rogers, L. A., and B. J. Davis, Methods of cla.s.sifying the lactic acid bacteria, U. S. Dept. Agr. Bur. An. Ind.

Bul. 154, 1912.

Bergey, D. H., The colon-aerogenes group of bacteria, Jour. Med. Research, Boston, Vol. XIX, pages 175-200, 1908.

Conn, H. W., Cla.s.sification of dairy bacteria, Conn.

(Storrs) Exp. Sta. Rept. 1906.