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About The North Platte semi-weekly tribune. (North Platte, Neb.) 1895-1922 | View Entire Issue (Feb. 8, 1918)
' THE 8EMI-WEEKLY TRIBUNE. NOHTM PLATTE. NEBRASKA. In m IiiEMiffliT Helping the Meat and Milk Supply The Honsewif e and the War (Special Information Service, U. B. Department of Agriculture.) COTTAGE CHEESE MEAT'S WAR HELPMATE. cx-,' ' A Parcel Post Business In Cottage HOME CHEESE IS MOST DELICIOU 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. Given n choice Detween n nice, juicy piece of beef and u dish of cottage cheese, and the chances are you would take beef. We are such a meut-lovlng people. But pound for pound, cottugu cheese contains 25 per cent more pro tein the body-bulldlug substance for which we eat meat largely than a incdlum-ftit side of beef. And the cheese costs about half as much. It has less energy value than beef, but it Is nevertheless capable of taking meat's place in the diet. This Cheese Easy to Make. Because cottage cheese Is a most palatable and nutritious product and because It can be made easily on a email scale with little equipment In uny kitchen and because it is un eco nomical and convenient means of util izing skim milk a good food much neglected In the human diet, food and dairy specialists of the United States department of agriculture aro urging its wider use to save meat Haphazard methods used In making hls cheese, together with the lack of simple and easily available directions, probably are responsible, the special ists say, for the comparatively smnB quantities made and used at present. Uncertainty of results and defects in the finished products also have been canses for discouragement in muklng. By 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 homo use a very simple process and ordinary household equlp- HOW COTTAGE CHEESE f TAKES MEAT'S PLACE We eut meat chlelly to get 4 protein, n body-building sub stance, and energy to perforaji body work. Cottage cheese can onnnlir flinci Vrw1ir fwinAdol t na fit. & most as well as iiieat and more 4 cheaply. For supplying protein f one pounu oi cottage cnecsa 4 equals 1.27 pounds sirloin steaK. 1.09 pounds round steak. 1.37 pounds chuck rib beef. 1.52 pounds fowl. 1.4G pounds fresh bum. 1.44 pounds smoked ham. 1.C8 pounds loin pok chop. 1.31 pounds hind Me of lamb. 1.37 pounds breast of veal. On the basis of energy sup plied, one pound n coUuge cheese cqua 8 1-3 ounces sirloin b vk. 11 ounces round steak. 11V4 ounces chuck rib beef. 10 ounces fowl. CVi ounces fresh ham. 6 ounces smoked ham. 6 ounces loin pork chop. 7 1-3 ounces hind let; of lamb. 12 ounces breast of veal. iment will eufllce, but If it Is desired to market the product and to insure good, uniform quality, It will bo neces sary to follow somewhat more elabor ate methods. The process of making n mnall amount, as well as methods used when it is desire' n produce a Cheese May Be Made Profitable. larger quantity for the market, Is de scribed In Farmers' Bulletin &ZQ of thd United States department of agricul ture. This Is the way to make cot tage cheese in small amounts, perhaps utilizing only u few cups of skim milk what Is left after the cream for thu colTee 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 wljl 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, wnnn place at a tem- AVOID "SQUAB CHICKENS;" f THREE-POUND FOWLS BEST A Housewives can help the meat situation by buying three-pound j broilers and friers and refusing to use "squab chickens" weigh- lng n pound, one-half or less. 4 Dressed-poultry specialists of the United States department of agriculture urge this as a con- servatlon measure. Serving un- Jj 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 J 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 as buttermilk, skim milk and low-grade grains. perature of about 70 degrees Fahren heit1 until it clabbers. The clabbered milk should have a clean, sour flavor. Ordinarily tills will take about thirty hours, but when it Is desirable to hasten the process n small quantity of clean-flavored sour milk may bo 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 of broken curd In a vessel of hot water, so as to raise the temperature to 100 degrees Fahrenheit. Cook at that tem perature for about thirty minutes, dur ing which time stir gently with a spoon for one minute at flve-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 q frult-stralner rack to drain, or tin) curd may be poured Into a coJnnder or a strainer over which a plet-i of cheesecloth has been laid. After f.vo or ten minutes, work the curd towarJ the center with a spoon. liaising and lowering the ends of, the cloth helps to make tho whey drnln 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 t&P when the whey ceases to flow in, n steady stream. The curd Is then emptied from tho, bag and worked with n spoon or a but-, tor- paddle until it becomes fine in grain, smooth and of tho consistency, of mashed potatoes. Sour or sweet cream may bo added to Increase tho smoothness and palatablllty and. lm-, prove the flavor. Then the chceso itf salted according to tnste, about ono teaspoonful to n pound of curd. Because of the easo with which tho 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 thej cheese Is not to be eaten promptly, It should be stored in nn earthenware or gjass vessel rather than in ono of tin or wood; and kept in u 'old place. I IN CHARGE OF TRANSPORTATION , 1 Pennsylvania rnllroaU. In 1S92 he became assistant engineer of motive power and the following year he was made master mechanic for the Pennsylvania company nt Fort Wayne, Ind. Ills first Important step was when ho became superintendent of motive power for the Pennsylvania system east of Pittsburgh In 1800. Five years later he became general superintendent of motive power. Thence to tho position of general mannger of the Pennsylvania, eastorn division, followed In 1003. Six years later, In l00, ho became fifth vice president In charge of transportation. Two years Inter ho became fourth vlco president and n director of the Pennsylvania Railroad company. Country Life. WANTS NEW CABINET POSITION A department of munitions under n cabinet head, known as the secretary of munitions, is proposed In a bill in troduced by Senator Chamberlain, chalrmnn of the senate military com mittee, as a result of Us investigations of war operations. The now department would oper ate for the duration of the war and oue yenr thereafter. The bill has tho back ing of the senate committee and will be strongly pressed. Tho new secre tary of munitions would havo tho power under tho president's direction to control arms, ammunition', food, clothing, equipment, tentage, transpor tation and any other materials the president shall designate as munitions of war. Government burenus, agencies and funds necessary to n munitions admin istration would be transferred to the now department, which contemplates control of nnvnl ns well as army sup- piles. "I believe If congress can see its wny to the ennctracnt of this measure," says Mr. Chamberlain, "and tho proper man Is placed at the head of tho idepartment of munitions, America will soon be occupying its proper placo nt the battle front. "It will be noted thnt the measure Is only In force for tho continuance of the war which brings It into existence." c BRITAIN SENDS charge d'affaires. Col. E. D. Swlnton, assistant secretary of tho war cabinet and ono of the originators of tho British tank, will accompany tho lord chief Justice ns an attache. Earl Reading was attorney general of England as Sir Rufus Isaacs. In October, 1013, he was appointed lord chief Justlco to succeed Lord Alver stone and was elevated to tho peerage In December of that year. WILL SUPERVISE Significant of the Importance of women in industry Is the appointment of Miss Hlfda Muhlhauser as assistant "manager of the newly organized Unit ed Stntes employment service of the department of labor. She not only will havo tho supervision of all women's work In the department of labor, but will assist In carrying out the gen eral plan for the extension of the em ployment service of tho government to meet the emergency. For the last ten years Miss MuW hauser has devoted her time and en ergy to all the phnses of the employ ment problem, making Intensive studies us well as practical investigations. She has written many articles upon her surveys of the unemployed. After eight years of service as as sociate head worker In a Cleveland set tlement, she becamo director of tho women's and girls' bureau In Cleve land, O., said to bo tho first bureau of its kind In the country. Under her leadership the bureiAi made a specialty of every type of worker, whether college graduate, Industrial worker or do mestic, thus making it possible for an employer to secure it trained worker, a utenographer for his office or n maid for his home. She had long advocated that to obtain tho best results an employment bureau should be maintained, not by private capital, but by city and statq funds, and It was partly through her efforts that tho state legislature of Ohio passed tho first Btatc legislation providing frr vocational guidance. In giving nn appointment as briga dier general to William Wallace Atter hury and placing him In charge of transportation with the American ex peditionary force in France, tho ad ministration has followed its excellent scheme of selecting some man who has made n conspicuous success of n large sized Job In civil life and asking him to assume thu same work In n military capacity. For over eight years Mr. Atterbury has been the vice president of the Pennsylvania railroad specifical ly in charge of transportation. Born at New Albany, Ind., In 1800, grandson of Catherine Boudlnot whose undo, Ellas Boudlnot, had been at oue time president of the Continental congress, ho was reared in Detroit, and graduat ed from Yale, to enter the Altoona shops of tho Pennsylvania railroad as an apprentice in 1880. From 18S0 to 1802 he was assistant road foreman of engines on various divisions of the FAMOUS MAN Earl Reading lord chief Justice, has been appointed British high com missioner In the United Stntes. Be sides taking over tho work of the British embassy in Washington ho will have charge of the work of tho British war mission and Its establishment in New York and Washington. Tho official announcement of Earl Reading's appointment says that Lord Northcllffe will remain head of tho British mission to the United States in London. Earl Reading will retain his posi tion of lord chief Justice, but as his appointment to Washington Is for tin, indeflntto period It Is presumed that it will bo necessary to appoint n depu ty to perform the duties of chief Jus tice during his ubsence. It Is probable that Earl Reading will concentrate his efforts on tho war work and that tho purely dlplcmatlq matters will bu in the hands of u WOMEN'S WORK (Special Informntl&n Service, DINNERS IN ONE DISH The One-Dish Meal Is Not a Myth Here Is What Goes Into One for Five Persons, Proportions Given Below: Fish, Potatoes, Carrots, Onion, a Little Pork, Milk, Flour, Pepper. DINNER QUESTION NEVER GETS OLD Good, Satisfying Meal Whole Family Enjoys Is Wanted. COMBINATIONS ARE IN FAVOR Something Hot, Savory, Easy to Cook and Serve Is Always In Order Three Recipes Given to Help Busy Housewife. "What shall wo have for dinner?" tho dally question Unit never grows old. Well, you want a good, satisfying meal which tho wholo family will en joy. It must bo cheap nnd easy to cook and must supply whut your bodies need to help you grow, und to help you work or play and keep wnrm. And, If the spirit of wnr sacrifice abides In your household, the meal should reflect your food saving efforts. People of all nations have used com binations of foods cooked together In one dish. Perhaps you can remember such dinners in your grandmother's homo. Why not renew the custom and servo your family with a nutritious one-dish dinner occasionally, for vari ety at least? For such a dinner you might servo a fish chowder. Hero It Is, n dinner In ono dish, sure enough. This one, nnd tho others that follow, makes enough for five persons : Fish Chowder. l',4 lbs. fresh fish, 2 cupfuls carrots, (cod, haddock, cut In pieces. etc.) or lb. salt lb. salt pork. or dried flsh. 3 cupfuls milk. 9 potatoes peeled teaspoonful pep- and cut In small per. pieces. 3 tablespoonfuls flour. 1 onion sliced. Cut pork In small pieces nnd fry with tho chopped onion for five minutes. Put pork, onions, carrots and potatoes In kettle and cover with boiling water. Cook until vegetables are tender. Mix three tnblcspoonfuls of flour with one half cupful of the cold milk and stir In the liquid in the pot to thlckeu It. "U. S. LEAFLETS" NOW i CARRY WAR FOOD HINTS War food suggestions for American housewives, prepared In four-pago "United States Food Leaflets" by food specialists of the department of agriculture, the food administration and state representatives, aro now ready to distribute. The leaflets carry tho country's expert thought on food conservation translated Into popular lungua'go. Each one has Its helpful war message for tho housewife. Seven are now avail able. More will follow. "Start the Day Right With a Good Breakfast," Is food leaflet No. 1. Others now ready are: "Do You Know Corn Meal?" "A Wholo Dinner In One Dish," "Choose Your Food Wisely," "Make a Little Meat Go a Long Way," "Do You Know. Oatmeal?" "Food for Your Children." These leaf lets aro designed to supplement rather than replaco the. depart ment's publications on food nnd other homo problems. With tho funds at its disposal the depart ment of agriculture will he able to supply these leaflets directly only to leaders und uctlvo work ers In tho food conservation movements. 4fwlf,$i,fMlfttM$Mt fr 't l 4 t ft fr f Add tho rest of tho milk and tho fish, which has been removed from bone, and cut in small pieces, Cook until tho fish Is tender about ten minutes. If suit fish Is used, soak first. Serve hot. This ono dish mnkes n satisfying meal served with crisp crackers or corn dodgers with stewed fruit or jam I U. S. Department of Agriculture.) ECONOMICAL, WHOLESOME. for the "something sweet" you llko with your meals. ' Now that meat Is so high-priced you like to make a small amount go as far as possible. A meat stew can bo mndo very appetizing and with proper caro In tho selection of tho ingredients to combine with the meat you may mako another one-dish menl. Hot Pot of Mutton and Barley. 1 pound mutton. 4 potatoes. Vt cupful pearled 6 onions. tmrlcy. Celery tops or otlior ) tablespoonful salt, seasoning herbs. Cut the mutton in smnll pieces nnd' brown with tho onion it fnt cut from meat This will help uAXia tho meat tender and 'Improves the flavor. Pour this into u covered saucepan. Add two quarts of water and tho barley. Sim-' iner for one and one-half hours. Then add the potatoes cut In qunrtcrs, sea soning herbs, and seasoning, and cook one-half hour longer. This Is also good served as a shep herd's pic with mashed potatoes lining the dish and piled on top for a crust. The stew Is-better If thickened with a little flour in this cnsC beforo adding to tho mashed potato crust. Or your one-dish menl might bo of dried peas or beans Instead of meat or ilsh combined with other vegetables. Here Is a hearty dish made from spilt peas. Many kinds or dried peas or beans could be used in tho snme way: Split Peas, Rice and Tomatoes. lHr cupfuls rice. U teaspoonful pep 1 pint Bpllt peas. per. 6 onions. 2 cupfuls of tomato 1 tublespoonful salt, (fresh or canned). Soak peuB over night In frtf quarts of water. Cook until tender In water In which they soaked. Add rice, on ions, tomatoes and seasonings, and cook 20 minutes. Such meals aro a help to the busy housewife on especially busy days, as they are easy to prepare and make but few dishes to wash. With bread nnd butter and Jam, perhaps, or stowed fruit, any ono of them makes n well chosen nutritious menl. If there aro children In the family give each ono n glass of milk besides. Such a meal will satisfy the body's needs as well us a more elaborate one. Cottage Cheese 8alad. Nutritious salad makes a good dish for a home luncheon. As they aro rich In protein, cheese salads take tho placo of cold meat dishes. Tho following is nn inexpensive, nutritious cottage cheese salad: Mix thoroughly ono pound of cheese, ono nnd one-half tablespoonfuls of cream, ono tublespoonful of chopped parsley, and salt to taste. First, fill u rectangular tin mold with cold wuter to chill and wet the surface. After removing the water, line the bottom of the mold with wnxed paper; then pack the cheese In three layers, put ting two or three parallel strips of pimento, lettuce leuf, or chopped nuts, between layers. Cover with waxed paper nnd set In a cool placo until ready to serve; then run u knlfo around thu sides nnd Invert tho mold. Cut In slices nnd servo on, lettuce leaves with French dressing and wnf ers. Minced olives may bo used In stead of the parsley, and chopped nuts also may bo added. "Finicky" tnsts In food often 'pre vent tho uso of muny .valuable materi als which might bo the means of sav ing money. P- n't stick, too closely to habits and customs in tho food you eat. Try new dishes occasionally. Five Ways to Food Variety. Wo must huvo food to grow, to keep warm, and to work. Our food must bo nutritious in that It does all theso things. It Is also important that it should tasto good. It will not only bo better relished, but it will bo better utilized by tho body if It does. Food will bo more healthful, more palatable, nnd more nutritious If it is varied. Vurlety may bo secured by selecting for tho dally diet something from each of tho following five groups of food: (1) Fruits und vegetables; (2) milk, meat, eggs, , cheese, fish,. peas, beans, and nuts; (3) cereals; (4) sweets: (B) futs. 1