Digestive cheese and fruit there sure will be.

Ben Jonson.

Cheese Souffle

1/2 ounce cornstarch

1 ounce butter

Pepper and salt, cayenne

1 ounce grated cheese Small pinch bicarbonate soda 1/2 pint of milk

Mix the cornstarch with a little cold milk, put the rest on to boil, add the moistened cornstarch and cook a few minutes. Add the pepper, salt, cayenne, butter, soda and cheese. Then bake for fifteen minutes and serve at once.

Corn And Cheese

1 tablespoon butter

1 tablespoon chopped green pepper 1/4 cup flour

2 cups milk

1 cup chopped corn 1 cup grated cheese 1/2 teaspoon salt Pepper

Melt the butter, and cook the peppers thoroughly in it. Make a sauce out of the flour, milk and cheese; add the corn and seasoning. Turn into a buttered baking dish, and bake in a moderate oven thirty minutes.

Cheese Rolls

A large variety of rolls may be made by combining legumes, either beans of various kinds, cowpeas, lentils or peas, with cheese of various kinds, and adding bread crumbs to make the mixture thick enough to form into a roll. Beans are usually mashed, but peas or small lima beans may be combined whole with bread crumbs and grated cheese, and enough of the liquor in which the vegetables have been cooked may be added to get the right consistency. Or, instead of beans and peas, chopped spinach, beet tops or head lettuce may be used. Homemade cottage cheese and the soft cream cheese of commerce, standard cheese, or English dairy may be used. Variety may be obtained also by varying the flavoring. Among the best are onion, chives and sweet pepper. These should be cooked before mixing with the roll. Other flavors are mustard, curry, chopped olives, onion juice and nutmeg.

Boston Roast

1 pound can kidney beans or like quantity of cooked beans

Bread crumbs

1/2 pound grated cheese


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.

Pimento And Cheese Roast

2 cups cooked lima beans 1/4 pound cream cheese, commer-cial or homemade

3 canned pimentos chopped Bread crumbs

Put the first three ingredients through a nut chopper. Mix thoroughly, and add bread crumbs until it is stiff enough to form into a ball. Brown in the oven, basting occasionally with butter and water.

Nut And Cheese Roast

1 cup grated cheese

1 cup chopped English walnuts

1 cup bread crumbs

1 tablespoon butter

Juice of 1/2 lemon

2 tablespoons chopped onions

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.