CHEESE IN THE HOUSEHOLD 373 



a slice from the top, to serve as a cover, and removing 

 the cheese as needed with a knife, a strong spoon, or a 

 cheese scoop. It is possible to buy at the hardware 

 stores knobs which inserted in the layer cut from the top 

 make it easy to handle. The cheese with the cover on 

 should be kept wrapped in a cloth." 



341. Food value and price. There is little relation 

 between the price and food value of standard varieties 

 of cheese. The higher-priced varieties claim and hold 

 their place because they possess particular flavors. These 

 may or may not accompany high comparative food 

 values. Even among low-priced varieties discrimination 

 into grades is largely based on flavor. Of the low-priced 

 cheeses, those made from skimmed-milk commonly 

 command the lowest prices. As noted above, a choice 

 may be based either on purpose or on price. If the 

 purpose is fixed, the price should not change the selection. 

 If, however, a particular quality of cheese is purchasable 

 at a low price, some satisfactory form of utilizing it is 

 clearly available to the housekeeper. Some standard 

 recipes are given in the following paragraphs. 



342. Methods and recipes for using cheese. (1) As 

 a meat substitute. Meat is wholesome and relished by 

 most persons, yet it is not essential to a well-balanced 

 meal and there are many housekeepers who for one reason 

 or another are interested in lessening the amount of meat 

 or to substitute other foods. The problem with the 

 average family is undoubtedly more often the occasional 

 substitution of other palatable dishes for the sake of variety, 

 for reasons of economy, or for some other reason than the 

 general replacement of meat dishes by other things. 



Foods which are to be served in place of meat should 

 be rich in protein and fat and should also be savory. 



