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Fromage-Cheese Parfait-cheese Crab cheese is regarded as the most concen-trated food, containing as it does, weight for weight, about twice as much nutriment as any other food substance. It is not, however, very easy to digest, but for those who can assimilate it, it is a highly nutritious and valuable food.

Cheese and bread form an excellent and popular diet for those taking plenty of outdoor exercise or doing severe physical work. It is also used more as a flavouring agent than a food, and the softer, well-ripened varieties are taken in small quantities at the termination of a meal, in order to stimulate digestion.

Cooked and melted cheese is far more easily digested than when eaten raw, and cheese-cooking, at one time much neglected, is nowadays considered of great importance. Not only are there a multitude of new and dainty savouries, but also numerous dishes of a more substantial nature, suitable for luncheon or supper. For large establishments it is economical to purchase a whole or half cheese at a time, and to cut off a suitably sized piece for use, wrapping the remainder in thickly buttered paper to prevent it drying. The piece that is in daily use should, on its removal from table, be folded up in a clean, damped cloth, and put in a cool place in a covered pan, so that it is kept moist and fresh. Many people keep Gruyere cheese in a cloth lightly dipped in olive or sweet oil.

Dry, hard scraps of cheese are most valuable in the kitchen. The pieces must be finely grated, the powder placed in perfectly dry tins or bottles, closed tightly, and stored in a dry place.

Grated cheese is in constant demand for omelets, souffles, various savouries, rarebits, etc., and ordinary English cheese should often be substituted for the harder Parmesan for economical reasons, although the latter has a superior flavour when cooked. English cheese, such as Cheddar, is richer and more oily than Parmesan, and so often a smaller quantity of it will suffice.