This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1 1/2 cupfuls cheese put through food chopper
3 cupfuls chopped cooked diced lima beans
1/2 teaspoonful onion juice
Dry bread crumbs
1 teaspoonful salt
Put the cheese and beans through a food chopper; season and add crumbs until thick enough to form into a roll. Place in a pan, sprinkle buttered crumbs over the top and bake in a moderate oven, basting occasionally with butter and water. Serve with tomato sauce.
3 cupfuls celery, diced
1 pint milk
1 cupful diced cheese
1 1/2 cupfuls soft crumbs
Save the outer stalks of celery and cut them into dice. Cook gently in three cupfuls of water, drain and reserve the liquor and add it to the milk. Put a layer of crumbs in the bottom of a buttered baking dish. Add a layer of celery, then one of cheese, season, dot with butter and repeat till the dish is full. Bake thirty minutes in a moderate oven.
1/2 pound American cheese, grated 2 eggs
1 tablespoonful melted butter 1/2 teaspoonful salt Cayenne to taste
Mix the dry ingredients together, then add to the beaten egg with the butter and seasonings; beat it to a cream.
Prepare the mixture given in the preceding recipe for Home-Made Club Cheese, and add five pimentoes, finely minced, and then rub to a paste.
4 quarts thick sour milk 3 quarts boiling water Butter
Pour the boiling water into the milk and let it stand three minutes. Then turn into a large bag and let it drain over night. In this way the curd will be separated from the whey. In the morning to each pint of curd add 2 tablespoonfuls melted butter, 1 teaspoonful salt, 1/4 teaspoonful of pepper and a tablespoonful of cream. Work this until smooth and soft, then form into balls the size of a walnut, chill, pile up, cannon-ball fashion, and dust with paprika just before serving.
1 cupful Neufchatel, cottage or cream cheese 2 tablespoonfuls cream Few grains cayenne
1/2 cupful chopped English walnuts 1/2 cupful chopped, stuffed olives
Cream the cheese till smooth. Add the ingredients in the order given, chill well, and shape with butter paddles.