Cheese should not be eaten in the same meal with fish, meat, eggs, nuts or legumes, for such combining makes the protein intake too great. There is nothing incompatible about such combinations, but it is safest not to make them. The course dinners, ending up with a savory cheese, crackers and coffee, are abominations. They are health-destroyers. They lead to overeating. As nearly everybody overeats, and because overeating is the greatest single factor in producing disease and premature death, it is advisable not to eat cheese and other foods rich in protein in the same meal. The greater the variety of food, the more surely the diner will overeat. The term, "full cream cheese" is misleading, for cheeses are not made of whole cream. The cream does not contain enough protein (casein) for the manufacture of cheese. Some cheeses are made of skimmed milk. Others are made of milk which contains part, or even all, of the cream. Some have cream added. The cheeses containing but a moderate amount of fat are the best. The popular Roquefort cheese is made of a mixture of goat's milk and sheep's milk. The savor is due to bacterial action and fat saponification, which result in ammonia, glycerine, alcohol, fatty acids and other chemicals in very small quantities. The peculiar colorings which run in streaks through some cheeses that are well ripened are due to molds, bacteria and yeasts. Gentlemen who would discharge the cook if a moldy piece of bread appeared on the table, eat decaying, moldy cheese with relish. The best cheese of all is cottage cheese. People of normal taste will soon weary of the frequent consumption of strong cheese, but they can take cottage cheese every other day with relish. Occasionally put a few caraway seeds in it if this flavor is agreeable. Cottage cheese may be eaten plain or with bread, or with fruit or vegetables. It may be used as dressing both on fruit and vegetable salads. Cheese should play no part in the alimentation of the sick, with the exception of cottage cheese, which may be given to almost anyone who is in condition to eat anything. The other cheeses are too concentrated for sick people. In acute disease nothing is to be fed. _Skimmed milk_ is about the same in composition as buttermilk. It is inferior in flavor, but a good food. It is used a great deal in cooking. Milk should not be used very much in cooking. When cooked it does not digest very readily and it has a tendency to make other foods indigestible. _Sour cream_ or clabbered cream is best when it is taken from clabbered milk. It may be used as dressing on fruits and salads. Sweet cream will clabber, but it is not as delicious as when it clabbers on the milk. _Clotted cream_ is made by putting the milk aside in pans in a cool place until the cream rises. Then, without disturbing the cream, scald the milk. Put the pan aside until the contents are cold and remove the cream, which has a rich, agreeable flavor. This may be used as a dressing.