Kankakee Valley Post, Volume 19, Number 35, DeMotte, Jasper County, 29 July 1949 — THE HOME DEMONSTRATION AGENT SPEAKS [ARTICLE]

THE HOME DEMONSTRATION AGENT SPEAKS

By Mary R. Smith

Variety With Cream Cheese Cream cheese is one of the most popular types of cheese to be found where dairy products are sold. Its uses are almost unlimited. It adds its characteristic flavor and texture to any number of dishes including salads, des-, serts, sandwich fillings and loaves, appetizers, and hors d’ oeuvres. As the name implies, the smooth, creamy richness of cream cheese comes from the sweet milk and cream from which it is made. The milk that is used in the manufacture of cream cheese is pasteurized. When this process is completed, the milk and cream are cooled and a laboratory-cul-tured starter is added to aid in the formation of a uniform curd —this resulting in a smooth product. This curding is carried on under controlled conditions for eighteen hours. During this time the mixture is held undisturbed in covered vats at a uniform temperature. At the end of this period and the cheese curd is formed, it is poured into sterilized, closely woven bags to drain off the whey. It is then chilled, pressed, and salted. Finally the machine works the cheese to a smoothness we find in the finished product. Now to get to the uses for this popular cheese—here are a few recipes that will prove to you just how Versatile cream cheese can be in cooking. Summer Sandwich Loaf Remove crusts from a loaf of unsliced bread. Use bread that is a day old if possbile. Cut in four lengthwise dices. Spread the bottom slice with softened butter or margarine and a filling made of ground dried beef that has been moistened with mayonnaise. Cover with the second slice of bread. Spread this slice with egg salad. Cover with a third slice of bread; spread with peanut butter and relish filling—made by creaming together peanut butter and mayonnaise with pickle relish. Cover with a fourth slice of bread; press together. Bend cream cheese with top milk; spread on top and sides of loaf. Garnish sandwich loaf with sliced stuffed olives. Chill thoroughly before serving. Slice. Chocolate Cheese Icing 3 ounces (1 package) cream cheese. 2 to 3 tablespoons milk. 2 cups sifted confectioners’ sugar. 2 squares unsweetened chocolate, melted. Dash of salt. Soften cream cheese with milk.

Add sugar, 1 cup at a time, bending after each Add chocolate and salt and beat until smooth. Recipte makes enough icing for 2 9-inch layers. This frosting, when kept in a tightly covered container, may be kept in the refrigerator for several days before using. Pineapple Cheese Salad 1 envelope plain gelatin. Ml cup cold water. Vi cup hot water. ► 1 cup crushed pineapple. 1 tablespoon sugar. 2 tablespoons lemon juice. *4 teaspoon salt. 2 3-ounce package cream cheese. Vi cup cream, whipped. Soften gelatin in cold water. Add sugar, salt, and hot water and stir until dissolved. Add lemon juice and pineapple; cool. When mixtures begins to stiffen, beat in cheese and whipped cream. Turn into molds that have been rinsed in cold water and chill.

When firm, unmold on lettuce and garnish with mayonnaise. Recipe makes 6 servings. Sandwich Spreads 1. Cream cheese with pickle relish. 2. Cream cheese mixed with any of the following jellies and jams: grape, mint, apple. 3. Cream cheese blended vfejth peanut butter or chopped, salted nuts. _ 4. Cream cheese blended with chopped maraschino cherries. 5. Cream cheese with chopped olives. 6. Cream cheese blended with crushed pineapple. 7. Cream cheese blended with orange juice. Cream cheese blended with onion juice. 9. Cream cheese blended with chili sauce. Mr. and Mrs. Gerald Curtin were in Detroit Tuesday and Wednesday.