Neufchâtel and
Neufchâtel and cream cheese
作者：Matheson, K. J. (Kenneth Jesse), 1885-1940; Cammack, F. R. (Francis Ray), 1890-1973
体例：题 章数：110
字数：56,366 来源：Project Gutenberg
版本与结构
- 来源版本
- 本站收录 1 个来源：Project Gutenberg（56,366 字）。
- 分章依据
- 按「题」标记切分为 110 题（Gutenberg 卷册标记）。
- 篇幅分布
- 平均每题 512 字。
- 原文溯源
cache/epub/77282/pg77282.txt（Project Gutenberg）
章节目录
共 110 题- NEUFCHÂTEL AND CREAM CHEESE: FARM MANUFACTURE AND USE
- Washington, D. C. July, 1918
- WASHINGTON: GOVERNMENT PRINTING OFFICE: 1918
- CONTENTS.
- CHARACTERISTICS OF THE NEUFCHÂTEL GROUP OF CHEESES.
- THE MANUFACTURE OF NEUFCHÂTEL AND CREAM CHEESE.
- QUALITY OF MILK.
- CLEAN UTENSILS.
- 1. After using, rinse with cold water.
- 3. Rinse in hot water at a temperature above 150° F.
- 4. Steam or immerse in boiling water for five minutes.
- RIPENING THE MILK.
- 1. It hastens the coagulation of the milk.
- STANDARDIZING THE MILK.
- PASTEURIZATION.
- 1. It destroys disease-producing organisms.
- 2. It tends to reduce losses and increase the yield.
- 3. It aids in eliminating undesirable flavors.
- 4. Quality of cheese is more nearly uniform from day to day.
- MAKING THE CHEESE.
- COST OF MANUFACTURE.
- COST OF MAKING CREAM CHEESE.
- COST OF MAKING PIMIENTO-CREAM CHEESE.
- COST OF MAKING NEUFCHÂTEL CHEESE.
- MARKETING.
- RETURNS FROM 100 POUNDS OF MILK.
- POSSIBILITIES.
- KEEPING QUALITIES OF THE CHEESE.
- EQUIPMENT FOR MAKING NEUFCHÂTEL AND CREAM CHEESES.
- SUMMARY OF DIRECTIONS.
- THE USE OF NEUFCHÂTEL AND CREAM CHEESE IN THE DIET.
- SALADS.
- PLAIN CHEESE SALAD.
- CHEESE AND PIMIENTO SALAD.
- OLIVE AND PIMIENTO-CHEESE SALAD OR SANDWICH.
- CHEESE AND LETTUCE SALAD.
- TOMATO AND CHEESE SALAD NO. 1.
- TOMATO AND CHEESE SALAD NO. 2.
- TOMATO AND CHEESE SALAD NO. 3.
- BLANCHED GREEN PEPPERS AND CHEESE SALAD.
- RADISH AND CHEESE SALAD.
- CHEESE AND VEGETABLE SALAD.
- POTATO AND CHEESE SALAD.
- CHEESE AND CELERY SALAD.
- PRUNE AND CHEESE SALAD.
- PINEAPPLE AND CHEESE SALAD.
- PEACH AND CHEESE SALAD.
- ASTORIA SALAD.
- HONOLULU SALAD.
- CHEESE SALAD AND PRESERVES.
- NUT AND CHEESE SALAD.
- PEAR AND CHEESE SALAD NO. 1.
- PEAR AND CHEESE SALAD NO. 2.
- CHEESE AND FRUITS.
- CHEESE AND CHERRIES.
- CHEESE AND DATES.
- CHEESE SURPRISE.
- CHEESE AND APPLES.
- FROZEN CHEESE WITH FIGS.
- TOMATO RABBIT.
- BAKED CHEESE AND TOMATO.
- CHEESE SANDWICHES.
- CUBAN SANDWICH.
- TOASTED CHEESE SANDWICHES.
- CHEESE AND JELLY SANDWICH.
- CHEESE-DATE-NUT SANDWICH.
- CHEESE FOR SANDWICHES.
- CHEESE PASTE FOR SANDWICHES.
- CHEESE AND JAM SANDWICHES.
- CHEESE AND VEGETABLES.
- CHEESE AND POTATO PUFFS.
- CHEESE-POTATO CAKES.
- CHEESE ROLLS.
- CHEESE AND BEAN ROAST.
- CHEESE AND CELERY RELISH.
- TOMATOES AND CHEESE.
- CHEESE AND PARSLEY BALLS.
- CHEESE AND CEREALS.
- OATMEAL WITH CHEESE.
- CHEESE WITH MUSH.
- BAKED CHEESE AND RICE.
- CHEESE AND EGGS.
- DEVILED EGGS WITH CHEESE.
- BAKED EGGS WITH CHEESE.
- CREAMED CHEESE AND EGGS.
- CHEESE OMELET.
- SCRAMBLED EGGS WITH CHEESE.
- CHEESE SOUFFLÉ.
- MISCELLANEOUS CHEESE DISHES.
- PIMIENTO AND CHEESE ROAST.
- FRIED BREAD WITH CHEESE.
- CHEESE SAUCE.
- CHEESE AND MACARONI.
- PLAIN CHEESE AND MACARONI.
- CHEESE, RICE AND TOMATO.
- SAVORY CHEESE.
- CHEESE FONDUE.
- BERMUDA RELISH.
- CHEESE TOAST.
- CHEESE CRUSTS.
- CHEESE BALLS, FRIED.
- FROZEN CHEESE.
- CHEESE RELISH.
- CHEESE DRESSING.
- CHEESE SPOON BREAD.
- CRACKERS AND CHEESE.
- GINGERBREAD.
- CHEESE FRITTERS.
- CHEESE CROQUETTES.
- Transcriber’s Notes