MILK COOKERY 167 



stalks into small pieces with sharp knife. Serve on lettuce leaves 

 with French dressing. 



For a pleasant adcUtion to fruit salad, fill tender celery stalks 

 with roquefort cheese, and lay one or two on each plate of salad. 



Pepper and Cheese Salad 



Remove top and seeds from a sweet green pepper. Scald it with 

 boiling w^ater, letting it stand in w^ater about ten minutes. Mix 

 soft cream cheese with chopped nuts, or with tiny cubes of cooked 

 beets and fill pepper with this mixture; chill well, cut in thin shces 

 with sharp knife and serve on bed of head lettuce with French 

 dressing. 



Apples can also be used (with cheese and nuts) by removing core 

 without breaking the apple. 



COTTAGE CHEESE 



(See also under the chapter on Cheese) 



All that has been said of cheese as a valuable food 

 and as a substitute for meat, applies equally to cottage 

 cheese and it is so easily prepared, inexpensive and 

 generally relished that it should be used much more 

 freely than it is. 



The following recipes are only a few of the many 

 that might be given, but the careful cook should evolve 

 other combinations equally attractive. 



Cottage Cheese by Government Method 

 (From Food Administration Bulletin) 



Unit, 1 gallon. For lesser amounts, measurements to be di^ided 

 accordingly. 



Take 1 gallon of sweet skim milk; add ^4 cup of clean, sour milk 

 and stir as it is put in. Raise the temperature in hot water to 75 



