Cottage cheese we are urged by the Gov ernment to use in place of cream cheese. It is easily made at home from milk or cream that has become sour and might otherwise not be used. To use everything we buy for food is an important part of food conservation - and it is the only way in which we can economize in these days of high prices.

There are many Ways in which cottage cheese is deliriously served. I have here illustrated it served with a sweet as dessert. This cheese needs cream or other fats to make it richly delicious; but as cream is one of the things we are asked to conserve, I find it splendid when moistened with salad oil - seasoned with salt and a dash of paprika. You may wish to serve it with a salad; in which case, add chopped parsley, chives or olives, and roll into small balls.

Pour three quarts of boiling water on three quarts of sour lobbered milk. Let it stand a few minutes, then pour into cheese-cloth and drain over night. Another way is to heat the sour lobbered milk to blood heat or lukewarm, and keep it at this temperature (no warmer) until the curd forms and comes to the top; then strain into a cloth to drain. The first way is safer, for if you heat the milk a bit too warm, the curd will be hard and not soft and creamy.