Cheese and its economical uses in the diet
C. F. (Charles Ford) Langworthy and Caroline Louisa Hunt
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Table of contents
1. Front matter2. LETTER OF TRANSMITTAL.3. INTRODUCTION.4. CHEESE MAKING.5. KINDS OF CHEESE USED IN AMERICAN HOMES.6. THE CARE OF CHEESE IN THE HOME.7. CHEESE AS A FOOD.8. THE FLAVOR OF CHEESE.9. COMPOSITION OF CHEESE AND SOME OTHER FOODS COMPARED.10. NUTRITIVE VALUE AND COST OF CHEESE AND SOME OTHER FOOD MATERIALS.11. Amounts of protein and energy obtained for 10 cents expended for cheese and other foods at certain assumed prices per pound.12. THE DIGESTIBILITY OF CHEESE.13. THE USE OF CHEESE IN THE DIET.14. BILL-OF-FARE MAKING WITH CHEESE AS THE CENTRAL FOOD.15. HOMEMADE CHEESE.16. CHEESE DISHES AND THEIR PREPARATION.17. CHEESE DISHES WHICH MAY BE USED IN THE SAME WAY AS MEAT.18. CHEESE SOUPS AND VEGETABLES COOKED WITH CHEESE.19. CHEESE SALADS, SANDWICHES, AND SIMILAR CHEESE DISHES.20. CHEESE PASTRY, CHEESE SWEETS, AND SIMILAR DISHES.21. CHEESE PASTRIES AND SIMILAR DISHES.22. CONCLUSION.