December 11 …
The man who invented ‘American Cheese’ was born on this day in 1874 on a farm near Stevensville,
Kraft moved to
Sterilised emulsified canned cheese may be absolutely consistent and may keep forever, but a lot of folk feel that it is bland and – well, just ‘aint cheese. Kraft’s timing however was perfect. One organisation that does not care a hoot about flavour but cares a lot of hoots about durability in food is the military. Six million pounds of his cheese ended up in ration packs during World War I; soldiers developed a taste for it (or at least a familiarity with it), it remained relatively cheap during the Great Depression, and Kraft’s name became famous, or to some – infamous, on account of its synonymity with “not cheese”.
Here is an American World War I recipe that uses cheese – no cheese specified, but presumably “real” as it is grated. It would have been a perfect recipe for a meatless day, and comes from Farmers’ Bulletin 487.
Corn and Cheese Souffle.
1 tablespoon of butter
1 tablespoon of chopped green pepper
¼ cupful of flour
2 cupfuls of milk
1 cupful of chopped corn
1 cupful of grated cheese
½ teaspoon of salt.
Melt the butter and cook the pepper thoroughly in it. Make a sauce out of the flour, milk, and cheese; add the corn, cheese, yolks, and seasoning. Cut and fold in the egg whites beaten stiff; turn it into a buttered baking dish and bake in a moderate oven 30 minutes.
Made with skimmed milk and without butter, this dish has a food value slightly in excess of a pound of beef and a pound of potatoes.
Tomorrow’s Story …
An Enchanting Christmas Pudding.
Quotation for the Day …
If antiquity be the only test of nobility, then cheese is a very noble thing … The lineage of cheese is demonstrably beyond all record. Hilaire Belloc (1870-1953)