Cheese Souffle

1 Cup Milk.

1 Teaspoon Cornstarch 1/2 Cup Crumbs 1/2 Cup Grated Cheese.

3 Eggs.

Cook the cornstarch in the milk, and when it comes to the boil add the crumbs. Beat the yolks of the eggs and add the cheese. Stir this into the first mixture, and season to taste. Add the whites of the eggs, beaten stiff, and bake at once.

Vegetable Cutlets

1 Cup Cooked Rice.

2 Cups Cooked Beans.

1 Cup Mashed Potatoes.

1 Tablespoon Fat or Oil.

2 Tablespoons Onion.

2 Tablespoons Cornstarch 1-3 Cup Tomato.

1/2 Teaspoon Salt.

Cook onion in fat, add remaining ingredients which have been put through the meat chopper. Mix well, shape like cutlets and bake 1/2 hour in a quick oven, basting twice with fat or oil.

Welsh Rarebit

1 Tablespoon Butter.

1 Tablespoon Cornstarch 1/4 Cup Milk 1/2 Pound Mild Cheese 1/4 Teaspoon Salt 1/4 Teaspoon Mustard Cayenne.

Melt the butter and add the cornstarch. Then add the milk gradually. Cook 2 minutes, stirring constantly. Add the cheese and stir till melted. Serve on crackers or toast.

Barley And Cheese Souffle

1/2 Cup Pearl Barley 2-3 Cup Grated Cheese.

3 Eggs (well beaten) 1 Teaspoon Salt.

1/8 Teaspoon Pepper.

1 Cup Milk.

Cook the barley in boiling water until tender (or use two cupfuls of cooked barley). Mix together thoroughly; bake in a greased casserole twenty to twenty-five minutes.

Baked Soy Bean Soup

2 Cups Boiled Soy Beans.

3 Pimientos.

1-3 Cup Cottage Cheese 1 Teaspoon Salt f. g. Pepper.

Mix in order given. If the mixture is too dry to shape into a loaf, add liquid from beans or pimientos to moisten. Shape into a loaf and bake in a moderate oven, basting frequently with drippings and water.

Split Pea And Nut Roast

Soak one cupful split peas over night in cold water. In the morning drain, cover with fresh water and simmer until tender. Press through a coarse sieve or colander. Add one-half cupful chopped peanuts, one tablespoonful melted fat or cooking oil, one-half cupful fine dry bread crumbs, one-half teaspoonful salt (more may be required), one-fourth tea-spoonful pepper and enough milk to make the mixture of the consistency of mush. Put into an oiled baking dish, bake in a moderate oven one hour. Serve hot with a tomato or meat sauce. Minced onion and green pepper may be added if desired.

Split Pea Loaf

2 Cups Split Peas.

1 Medium Sized Minced Onion.

1 Red or Green Pepper 1/2 Cup Grated Cheese 3/4 Cup Dry Bread Crumbs.

1 Teaspoon Salt.

1/4 Teaspoon Pepper.

2 Cups Liquid.

Soak peas over night or several hours; then cook until tender; mix all ingredients and bake in greased loaf pan about forty minutes.

Walnut Sausage

1 Cup Cold Boiled Hominy Grits 1 Cup of Fine Stale Bread Crumbs.

1 Cup Chopped Walnuts.

2 Tablespoons Melted Butter or Olive.

Oil 2 Eggs Salt, Pepper and Sage to Taste.

Mix the cold hominy grits, bread crumbs, walnuts, melted butter or olive oil, eggs; add salt, pepper and sage to taste. Shape in small cakes and fry in hot fat or oil. (These have good meat value).