The Chemistry of Cookery

to the cream they contain. I note that in the recipes of high-class cookery-books, where Parmesan is prescribed, cream is commonly added. Sensible English cooks, who use Cheshire, Cheddar, or good American cheese, are practically including the Parmesan and the cream in natural combination. By allowing these cheeses to dry, or by setting aside the outer part of the cheese for the purpose, the difficulty of grating is overcome. I have now to communicate another result of my cheese-cooking researches, viz. a new dish—_cheese-porridge_—or, I may say, a new class of dishes—cheese-porridges. They are not intended for epicures, who only live to eat, but for men and women who eat in order to live and work. These combinations of cheese are more especially fitted for those whose work is muscular, and who work in the open air. Sedentary brain-workers should use them carefully, lest they suffer from over-nutrition, which is but a few degrees worse than partial starvation. My typical cheese-porridge is ordinary oatmeal-porridge made in the usual manner, but to which grated cheese, or some of the cheese solution above described, is added, either while in the cookery-pot or after it is taken out, and yet as hot as possible. It should be sprinkled gradually and well stirred in. Another kind of cheese-porridge or cheese-pudding is made by adding cheese to _baked_ potatoes—the potatoes to be taken out of their skins and well mashed while the grated cheese is sprinkled and intermingled. A little milk may or may not be added, according to taste and convenience. This is better suited for those whose occupations are sedentary, potatoes being less nutritious and more easily digested than oatmeal. They are chiefly composed of starch, which is a heat-giver or fattener, while the cheese is highly nitrogenous, and supplies the elements in which the potato is deficient, the two together forming a fair approach to the theoretically demanded balance of constituents. I say _baked_ potatoes rather than boiled, and perhaps should explain my reasons, though in doing so I anticipate what I shall explain more fully when on the subject of vegetable