570 MISCELLANEOUS FARM SUBJECTS 



the only considerable difference is in the proportion of water and fat 

 present, the flesh of the fish having water where meat has fat. 



From the standpoint of both nutritive value and palatability fish 

 is an important food product and, as shown by experiments, equal to 

 beef as a source of energy in the diet. It produces the same sensation 

 of satiety and this persists for as long a time. It was found that fish 

 caused the excretion of a smaller amount of uric acid than meat. 



Fish in one form or another is almost universally recognized as 

 an important food material, and enters to some extent into the diet 

 of very many if not the majority of American families. (Dept. Agr. 

 F. B. 85, 142, 182, 391 ; 0. E. S. 102, 141, 162, 193 ; F. B. 391.) 



Cheese. In considering the use of cheese in quantity as an in> 

 tegral part of the diet there are many possibilities from simple com- 

 binations like bread and cheese to elaborate dishes in which cheese 

 is used as a flavor and as a principal constituent. As has been pointed 

 out, cheese, being rich in both protein and fat, would logically re- 

 place such foods as meat, fish, and eggs. An ounce of cheese roughly 

 is equivalent to 1 egg, to a glass of milk, or 2 ounces of meat. 



The Office of Experiment Stations reported the case of a man who 

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

 mained in good health and active, and did not weary of the monotony 

 of the diet. The bread and the cheese could have been taken in sucn, 

 amounts as to constitute a balanced ration, but taken with the fruit, 

 made a ration which was well balanced. The watery and refreshing 

 fruits or succulent vegetables with their large supply of cellulose are 

 a pleasant contrast to the concentrated and fatty cheese. 



Housekeepers would probably find that if in planning menus 

 of which a cheese dish is the chief feature they were to take pains to 

 supply also crisp, watery vegetables, water cress, celery, lettuce served 

 with a dressing or with salt alone, or simple fruit salads, and would 

 give preference to refreshing fruits, either fresh or cooked, rather 

 than to what are known as heavy desserts, they would in general be 

 more successful in pleasing those who are served. (Dept. Agr. F. 

 B. 487.) 



Rice Fondue. One cupful of boiled rice, 2 tablespoonfuls of 

 milk, 4 eggs, 1 cupful of grated cheese, ^ teaspoonful of salt, 1 tea- 

 spoonful of some commercial meat sauce, or similar flavoring. 



Heat the rice in the milk, add the other ingredients, and cook 

 slowly until the cheese is melted. Serve on crackers or toast. The 

 food value is not far from that of a pound of beef of average composi- 

 tion, and the calculated cost is 15 cents. 



Corn and Cheese Souffle. One tablespoonful of butter, 1 table- 

 spoonful of chopped green pepper, i/4 cupful of flour, 2 cupfuls of 

 milk, 1 cupful of chopped corn, 1 cupful of grated cheese, 3 eggs, 

 % teaspoonful of salt. 



Melt the butter and cook the pepper thoroughly in it. Make a 

 sauce out of the flour, milk, and cheese; add the corn, cheese, yolks, 

 and seasoning; cut and fold in the whites beaten stiffly; turn into a 

 buttered baking dish and bake in a moderate oven 30 minutes. 



