14 



Cheese as a Substitute foe Meat. 



From the standpoint of composition meat and cheese may be readily compared 

 with one another. Neither one contains any appreciable quantity of the carbo- 

 hydrates, and both are valuable for the protein and fat they possess. Furthermore, 

 they are about equally well digested, and there is no reason to suppose that the 

 nutrients of one are any more valuable than the other. One pound of cheese will, 

 however, furnish just about as much actual nourishment as two pounds of fresh 

 meat. Yet, it is extremely doubtful if cheese will ever entirely replace meat as a 

 source of protein and fat, nor is it desirable that it should, unless strict economy 

 in the diet is essential. Meat and gravy form a natural relish for the vegetables, 

 just as cheese does for the breads. Both have their places in our dietaries. At the 

 same time, economy would be effected if cheese was given a more prominent place 

 in our diet and used in at least one meal a day with the deliberate intention of pro- 

 curing the essential proteins from this source rather than from the more costly 

 meats. Bread and cheese can be used in suoh amounts as to constitute what is 

 called a balanced diet, i.e., in such amounts as to supply the right proportions of 

 muscle-forming foods in comparison with the energy value. But fruit added to 

 the diet would render it more attractive and palatable and favor digestion. It also 

 tends to decrease the possibility of constipation. A case was investigated and re- 

 ported by the Office of Experiment Stations, U. S. Department of Agriculture, of a 

 man who lived for months upon a diet of bread, cheese and fruit, and who 

 remained in good health and active and did not weary of the monotony of the 

 diet. It will generally be found that the watery and refreshing fruits or succulent 

 vegetables with their large supply of cellulose are a pleasant contrast to the con- 

 centrated and fatty cheese. Thus, when planning menus in which a cheese dish 

 is the chief feature, pains should be taken to supply crisp, watery vegetables or 

 fresh fruit salads. 



tlHEESE Dishes and Their Preparation. 



Cheese may also be cooked in a great variety of ways; but, owing to its con- 

 centrated and fatty nature, it must be mixed with other materials and cannot, 

 like meat, be cooked by itself. There may, however, be many tasty dishes prepared 

 by housekeepers who for one reason or another are interested in lessening the 

 amount of meat which they provide or to substitute some other food for it. The 

 problem with the average family may more often be the occasional substitution of 

 other palatable dishes for the sake of variety, for reason of economy, or for some 

 other reason than the general replacement of meat dishes by other things. 



The following recipes for cheese dishes have been prepared by Miss "Watson, 

 Director of Home Economics, Macdonald Institute, Guelph, who has also made the 

 calculation of the cost. The prices of the materials used in these calculations were 

 about the present prices for the various articles in Guelph, which are as follows : 



Porterhouse steak 25 cents per pound 



Beef, as in hash, beef loaf 18 



Butter 35 



Cheese 20 



Eggs 35 



Milk* 7 



doz. 

 quart 



*Skim milk was charged at the same rate as whole milk, because the family buys 

 whole milk, uses the cream for tea, coffee and cereals, and the skim milk for cooking. 



