Cheese Fondu

1/2 Pound Dry Cheese 1 Tablespoon Cornstarch 1 Cup Cream Yolks 4 Eggs Whites 4 Eggs.

Cook the cornstarch with the cream till thick; turn in the cheese, grated, and add a little salt. Stir till cool and add the yolks, well beaten. Fold in the whites, beaten very stiff. Bake in a papered tin in a hot oven, filling tin only half full. Bake 20 minutes and serve at once or it is apt to fall.

Cottage Cheese Loaf With Beans Or Peas

1 Cup Cottage Cheese.

1/4 Teaspoon Soda to Neutralize Acid.

2 Cups Cooked Pink Beans 1 Cup Boiled Rice (dry)

1 Cup Dry Cornbread Crumbs.

2 Tablespoons Chopped onion or 1/2 Teaspoon Onion Juice.

2 Tablespoons Savory Fat.

Chopped Celery or Celery Salt, or Pimientos, or Worcestershire Sauce, or Mixed Poultry Dressing.

Mash pink beans or put them through the meat chopper. Mix beans, cheese, bread crumbs and seasoning together well and form into a roll. The roll should be mixed very stiff, for it will become much softer, on heating. Bake it in a moderate oven, basting occasionally with a well flavored fat. Serve with tomato or other sauce.

Boston Roast

1 Pound Can of Kidney Beans or Equivalent Quantity of Cooked Beans 1/2 Pound of Grated Cheese Bread Crumbs Salt.

Mash the beans or put them through a meat grinder. Add the cheese and sufficient bread crumbs to make the mixture stiff enough to be formed into a roll. Bake in a moderate oven, basting occasionally with butter and water. Serve with tomato sauce. This dish may be flavored with onions, chopped and cooked in butter and water.

Nut And Cheese Roast

1 Cup of Grated Cheese.

1 Cup of Chopped English Walnuts.

1 Cup of Bread Crumbs.

2 Tablespoons of Chopped Onion 1 Tablespoon of Butter.

Juice of Half a Lemon Salt and Pepper Cook the onion in the butter and a little water until it is tender. Mix the other ingredients and moisten with water, using the water in which the onion has been cooked. Pour into a shallow baking dish and brown in the oven.

Peanuts And Onions

2 Quarts Cooked Onion (steamed or boiled) 1/2 Cup Peanuts, Roasted and Chopped 2-3 Quart White Sauce Salt Pepper.

Put one-half of the peanuts into the white sauce and mix this with the onions. Sprinkle the remaining half of the peanuts on top. Quantity: 10 servings.

Fondu

1/2 Pound Good Dry Cheese 2 1/2 Tablespoons Cornstarch 1 Cup Cream Yolks of 4 Eggs Whites of 5 Eggs.

Cook the cornstarch with the cream till thick; turn in the cheese grated and add a little salt. Stir till cool and add the yolks, well beaten. Fold in the whites, beaten very stiff. Bake in a papered tin in a hot oven, filling tin only half full. Bake twenty minutes, and serve at once, as it will fall.

Hominy And Cheese

4 Cups Hominy 1/2 Cup Cheese 1/2 Cup Milk Seasoning.

Place alternate layers of hominy and cheese in baking dish. Add milk and seasonings. Cover with buttered crumbs. Bake 20 to 30 minutes.

Protein, 365 calories - Total, 3373 calories.

Boston Baked Beans

To one pint dried beans, add one quart milk-warm water. Set on back of range and soak over night. Wash from this water, add three pints warm water and cook till tender. This will take about three hours or a little less, possibly. Drain well and season with salt and pepper. Place in center of baking dish a nice, firm, square piece of boiled salt pork and surround it with beans. Pour over all two tablespoons of yellow corn syrup, and bake for an hour. By this time it will be a rich brown.