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Helping the Meat and Milk Supply
(Special Information Service, U. 8. Department of Agriculture.)
COTTAGE CHEESE MEAT'S WAR HELPMATE.
A Parcel Post Business in Cottage Cheese May Be Made Profitable.
HOME CHEESE IS
Follow Directions Given and See
if It Isn't Relished.
GOOD SUBSTITUTE FOR MEAT
Pound for Pound Cottage Cheese Con
tains 25 Per Cent More Protein
Than Medium-Fat Side of
Beef ? Easy to Make.
(liven a choice between a nice, Juicy
piece of beef and a dish of cottage
clieese, and the chances are you would
take beef. We are such a meat-loving
people. But pound for pound, cottage
cheese contains 25 per cent more pro
tein ? the body-building substance for
which we eat meat largely ? thun a
medium-fat side of beef. And the
cheese costs ubout half as much. It
lias less energy value than beef, but
it Is nevertheless capuble of taking
meat's place in the diet.
This Cheese Easy to Make.
Because cottage cheese is u most
palatable and nutritious product and
because it can be made easily bn a
Ismail scale with little equipment In
|any kitchen and because it is an eco
nomical and convenient means of util
izing skim milk ? a good food much
neglected ? in the human diet, food
land dairy specialists of the United
States department of agriculture are
urging Its wider use to save meat.
Haphazard methods used in making
'this cheese, together with the lack of
simple and easily available directions,
jwffimbly are responsible, tlie special
Tats eay, for the comparatively small
quantities made and used at present.
Uncertainty of results and defects In
the finished products also haVe been
causes for discouragement in making.
IJy following the directions given here
It is believed a better and more uni
form product may be obtained.
For making the cheese in small
quantities for home use'a very simple
process and ordinary household equip
HOW COTTAGE CHEESE
TAKES MEAT'S f LACE
We eat meat chiefly to get
protein, a body-building sub
stance, and energy to perform
body work. Cottage cheese can
supply these body necessities al
most as well as meat and more
cheaply. For supplying protein
one pound of cottage cheese
1 27 pounds sirloin steak.
1.09 pounds round steak.
1.37 pounds chuck rib beef.
1.&2 pounds (owl.
1.46 pounds fresh ham.
1.44 pounds smoked ham.
1.58 pounds loin pork chop.
1.31 pounds hind leg of lamb.
1.37 pounds breast of veal.
On the basis of energy sup
plied, one pound of cottage
cheese equals ?
8 1-3 ounces sirloin steak.
11% ounces round steak.
11% ounces chuck rib beef.
10% ounces fowl.
6% ounces fresh ham.
6 ounces smoked ham.
6 ounces loin pork chop.
7 1-3 ounces hind log of lamb.
12% ounces breast of veal.
ment will suffice, but If It Is desired
to rparket tlio product and to insure
j?oo3. uniform quality, It will he neces
sary to follow somewhat more elabor
ate methods. The process of making
a small amount, as well as methods
used when it is doslrtd tu protfacf n
larger quantity for the market, is de
scribed in Farmers' Bulletin 8.r?0 of the
United States department of agricul
ture. Tills is the way to make cot
tage cheese in small amounts, perhaps
utilizing only a few cups of skim milk
? what is left after the cream for the
coffee has been removed.
First of all, start with good, clean
skim milk and clean utensils. Care
ful attention then to the details of
making will insure a good product.
One gallon of skim milk will make
about one and one-half pounds of
cheese. If the milk Is sweet It should
be placed In a pan and allowed to re
main in a clean, warm place at a tern
AVOID "SQUAB CHICKENS;"
THREE-POUND FOWLS BEST
Housewives can help the meat
situation by buying three-pound
broilers and friers and refusing
to use "squab chickens" weigh
ing a pound, one-half or less.
Dressed-poultry specialists of
the United States department of
agriculture urge this as u con
servation measure. Serving un
der-developed or "squab chick
ens" in hotels, restaurants and
homes Is regarded as a waste,
for if kept four weeks longer-,
including two weeks of crate
fleshing, such fowls would weigh
about three pounds. Moreover,
under proper feeding, a chicken
makes the extra flesh largely
from such by-products not ordi
narily used for human food,
such us buttermilk, skim milk
and low-grade grains.
pern i lire or anoiir iu degrees i nnren
holt until It clabbers. The clabbered
milk should have a clean, sour flavor.
Ordinarily this will take about thirty
hours, but when it Is desirable to
hasten the process a small quantity
of clean-flavored sour milk may be
mixed with the sweet milk.
As soon as the milk has thickened
or firmly clabbered it should be cut
into pieces two inches square, after
which the curd should be stirred thor
oughly with a spoon. Place the pan ol
broken curd in a vessel of hot water
so as to raise the temperature to 3(X)
degrees Fahrenheit. Cook at that tem
perature for about thirty minutes, dur
ing which tinTe stir gently with a spoon
for one minute at five-minute intervals.
Only Home Utensils Needed.
At the conclusion of the heating
pour the curd and whey into a small
cheesecloth bag (a clean salt bag will
do nicely) and hang the bag on a
fruit-strniner rack to drain, or the
curd may be poured into a colander
or a strainer over which a piece of
cheesecloth has been laid. After five
or ten minutes, work the curd toward
the center with a spoon. Raising anil
lowering the ends of the cloth helps to
make the whey drain faster. To com
plete the draining tie the ends of the
bag together and hang it up. Since
there is some danger that the curd
will become too dry, draining should
stop when the whey ceases to flow In
a steady stieam.
The curd Is then emptied from the
bag and worked with a spoon or a but- !
ter paddle until It becomes fine in
grain, smooth and of the consistency
of mashed potatoes. Sour or sweet
cream may be ndded to Increase the
smoothness and palatability nnd Im
prove the flavor. Then the cheese is
salted according to taste, about one
teaspoonful to a pound of curd.
Because of the ease with which the
cheese can be made it is desirable to
make It often so that It may be eaten
fresh, although If it is kept cold it
will not spoil for several days. If the
cheese Is ni?t to be eaten promptly
It should be stored In an earthenware
or glass vessel rather than in one of
tin or wood, and kept in a cold place,
WE MUSI SAVE 30
PER CENT OF WHEAT
Food Situation in Europe
Makes Greater Demands
Upon American People.
Every Consumer Requested to
Observe Two Wheatless
Days, One Meatless and One
Porkless Day Each Week.
One Wheatless Meal and
Meatless Meal Should Be the
Rule Every Day ? 1918 Home
Card to Be Ready by Febru
Raleigh ? If the American people
are to fulfill their duty to the Allies
by supplying the armies with food
stuffs, and their duty to humanity in
saving the lives of as many starving
women and children in Europe as the
crippled shipping facilities will per
mit, they must reduce their consump
tion of wheat at least 30 per cent from
today until the next harvest, reduce
their consumption of pork in the same
degree and economize rigidly in the
use of beef, fats and sugar.
Intensified Food Program.
To meet the demands of the des
perate condition fhat exists in Europe
with regard to the food situation, the
Food Administration has announced
an intensified food conservation pro
gram. The 1918 home instruction card
which will be available for every
household in the State within the next
two weeks calls for:
Two wheatless days In each
week and one wheatless meal
every day. The wheatless days
will be Monday and Wednesday.
One meatless day (Tuesday)
and one porkless day (Saturday),
and a meatless meal in each day
of the week.
On wheatless days and in wheatless
meals no wheat bread, crackers, pas
try, macaroni or breakfast food con
taining wheat should be used beyond
the amount necessary to thicken soups
or gravies or bind together corn meal
or other substitute cereals. On meat
less days no pork or beef products of
any kinds or mutton or lamb should bo
served, fish, poultry and game being
substitutes. On porkless day and on
other days mutton and lamb should be
used in preference to beef.
Every day should be fat saving d py
and sugar-saving day, and at every
meal fruits, vegetables, potatoes, milk
and all other more or less perishable
and local products thould be used as
largely as possible in the place of
wheat, beef, pork, fats and sugar which
are best adapted to export.
New Home Card Coming.
Every housewife and every hotel
and cafe in the State should have a
1918 home card just as soon as they
are issued from the press which will
be not later than February 10. They
can be secured after that date from
county food administrators or from
the Food Administration at Raleigh
and any individuals who are missed
in the general distribution should writ#
for a card.
INCONVENIENCE TO FARMER IS
Raleigh. ? Complaint has been made
that the new order of the Food Admin
istration forbidding the sale of flour
except in combination with cereal sub
stitutes Imposes some inconvenience
and in some instances even some little
hardship upon farmers who have their
otn corn ground into meal. Even
these farmers must purchase an equal
amount of corn meal or some other
cereal substitute along with his flour.
There is no restriction, however, which
will prevent this farmer from selling
his corn meal to the retailer even
though he buys back a part or all of
It is evident that no exception can
be made for the benefit even of this
class because a retailer must pur
chase from one source or another a
pound of cereal substitutes for every
pound of flour he purchases and any
exception that altered this requirement
would lead to endless confusion and
wouliS very largely nullify the entire
effects of the Food Administration's
Was No Fool.
Senator Lodge was talking about
certain investigating committees.
"Some of them," he observed, "re
minds me of Si Hoskins. Si got a
job at shooting muskrats, for musk
rats overrun ' a millowner's dam.
There, in the lovely spring weather,
Si sat on the grassy bank, ^is gun on
his knee. Finding him one morning,
"What are you doing, Si?'
44 'I am paid to shoot muskrats, sir,'
he said. 'They're underminin' the
j " 'There goes one now,' said I.
'Shoot, man! Why don't you shoot?'
"Si puffed a tranquil cloud from his
pipe and said:
"'Do you think I want to lose my
job?"' ? Chicago Herald.
Frequent and moderate rain is the
most effective of all sanitary agen
What Are Your
If It's a Nice Mule or Horse, we Have Just
Received a Car of Nice Choice Mules
and can Suit You in Looks,
Quality and Price.
We have also received our season s supplyof Plows and Plow Castings.
We bought the largest stock of Plows we have ever bought, and therefore
can save you money on your
Plows and Plow Casting. ,
We have j?st unloaded a car of International Harvester Co s. Improved
Farm Machinery ? Disc and Section Harrows, Riding Cultivators, Lime and
Manure Spreaders, Guano Distributors, Cotton and Corn Planters. In fact
anything you want in
We have it or will get it for you.
We invite you to inspect our 4'Acme" Harrows, B. & G. Sulky
Plows, Farm Fence, heavy and light weight Poultry wire.
We have a ware house full of Feeds? Red Dog,
Ship Stuff, Molasses and Dairy Feeds.
A Car of Good Flour
We have already laicfin a good supply of Fertilizer
and cari supply you with any analysis. We guarantee
quality and price. Let us figure on your Fertilizer
needs before placing your order.
We strive to make your visits to our store pleasant
and interesting. We carry one of as large stocks as
is carried in the county, and probably the largest of
improved machinery, Kerosene and Gasoline Engines,
and Corn Mills. Our Meadows Whole Wheat Flour
Mills are just the thing to make your war flour.
The y Are Cheap o r
Roberts - Atkinson Co.
SELMA, N. C.