Mash the beans or put them through the 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✪ Boston Roast. NUT AND CHEESE KOAST. Grated cheese, 1 cup. Butter, 1 tablespoon. Chopped English walnuts, 1 cup. Juice of i lemon. Bread crumbs, 1 cup. Salt and pepper. Chopped onions, 2 tablespoons✪ Nut and Cheese Koast. Cook the onion in the butter and a little water until It Is tender. Mix the other ingredients and moisten with the water in which the onion has been cooked. Pour into a shallow baking dish and brown in the oven. CHEESE AND VEGETABLE SOUP. Vegetable stock, 2 cups. Scalded milk, 1 cup. Finely chopped carrots, 2 tablespoons. Cheese, i cup, grated. Chopped onion, 1 tablespoon. Butter, 2 tablespoons. A very little mace. Salt, 1^ teaspoons. Flour, 2 tablespoons✪ Cheese and Vegetable Soup. "^ - Cook the vegetables a short time in one-half of the butter, add the stock and the mace, boiling 15 or 20 minutes. Strain and add the milk. Thicken with flour cooked in the remaining butter. Just before serving stir in the cheese. Serve immediately. CHEESE SAUCE. Milk, 1 cup. Cheese, 1 ounce (i cup grated cheese). Flour, 2 tablespoons. Salt and pepper✪ Cheese Sauce. Thicken milk with the flour, and just before serving add the cheese, stirring until it is melted. This sauce is suitable to use in preparing creamed eggs or to pour over toast, making a dish corresponding to ordinary milk toast, except for the presence of cheese. It may be seasoned with a little curry powder and poured over hard- boiled eggs or over cooked vegetables, such as cabbage or cauliflower. Col'l boiled potatoes may be cut in dice and reheated in the sauce. 76 USE AND PREPARATION OF FOOD. CHEESE FONDU. Hot milk, 1 cup. Cheese (grated), 1 cup. Bread crumbs, 1 cup. 3 eggs. Fat, 1 tablespoon. Salt, i teaspoon. Mix the milk, fat, salt, cheese, and bread crumbs. Add the beaten egg yolk, and finally fold in the stiffly beaten egg whites. Bake in a greased baking dish in a moderate oven. WELCH EAEEBIT. Butter, 1 tablespoon. Cayenne, few grains. Mild cheese, i pound. Milk, J to i cud. Mustard, i teaspoon. Salt, i teaspoon✪ Cheese Fondue. 1 egg. Put butter in saucepan, and when melted add seasonings and cheese cut In small pieces. As cheese melts, add milk gradually, then egg slightly beaten. Serve on toast or crackers. Lesson 6. The Use and Preparation of Cottage Cheese. AIM. To give methods of making cottage cheese and ways of serving it. POINTS TO BE BROUGHT OUT. 1. Reasons for using cottage cheese: - A. A convenient and economical means of using for food skim milk, which is frequently considered a waste product. B. A product which is easily made with utensils found in every home. C. Furnishes the valuable protein of milk in a solid form adapted to uses different from those of milk. D. A much cheaper animal food than any form of meat. As a source of building material 1 pound of cottage cheese equals : 1.27 pounds sirloin steak. 1.44 pounds smoked ham. 1 pound round steak. 1.58 pounds loin pork chops. 1..S7 pounds chuck rib beef. 1.31 pounds hind leg lamb. 1.46 pounds fresh lamb. 1.37 pounds breast of veal.

AI-modernized reading of the original text

Mash the beans or put them through the 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 KOAST. Grated cheese, 1 cup. Butter, 1 tablespoon. Chopped English walnuts, 1 cup. Juice of i lemon. Bread crumbs, 1 cup. Salt and pepper. Chopped onions, 2 tablespoons. Cook the onion in the butter and a little water until It Is tender. Mix the other ingredients and moisten with the water in which the onion has been cooked. Pour into a shallow baking dish and brown in the oven. CHEESE AND VEGETABLE SOUP. Vegetable stock, 2 cups. Scalded milk, 1 cup. Finely chopped carrots, 2 tablespoons. Cheese, i cup, grated. Chopped onion, 1 tablespoon. Butter, 2 tablespoons. A very little mace. Salt, 1^ teaspoons. Flour, 2 tablespoons. "^ - Cook the vegetables a short time in one-half of the butter, add the stock and the mace, boiling 15 or 20 minutes. Strain and add the milk. Thicken with flour cooked in the remaining butter. Just before serving stir in the cheese. Serve immediately. CHEESE SAUCE. Milk, 1 cup. Cheese, 1 ounce (i cup grated cheese). Flour, 2 tablespoons. Salt and pepper. Thicken milk with the flour, and just before serving add the cheese, stirring until it is melted. This sauce is suitable to use in preparing creamed eggs or to pour over toast, making a dish corresponding to ordinary milk toast, except for the presence of cheese. It may be seasoned with a little curry powder and poured over hardboiled eggs or over cooked vegetables, such as cabbage or cauliflower. Col'l boiled potatoes may be cut in dice and reheated in the sauce. CHEESE FONDU. Hot milk, 1 cup. Cheese (grated), 1 cup. Bread crumbs, 1 cup. 3 eggs. Fat, 1 tablespoon. Salt, i teaspoon. Mix the milk, fat, salt, cheese, and bread crumbs. Add the beaten egg yolk, and finally fold in the stiffly beaten egg whites. Bake in a greased baking dish in a moderate oven. WELCH RABBIT. Butter, 1 tablespoon. Cayenne, few grains. Mild cheese, i pound. Milk, 1/2 to 1 cup. Mustard, i teaspoon. Salt, i teaspoon. 1 egg. Put butter in saucepan, and when melted add seasonings and cheese cut In small pieces. As cheese melts, add milk gradually, then egg slightly beaten. Serve on toast or crackers. Lesson 6. The Use and Preparation of Cottage Cheese. AIM. To give methods of making cottage cheese and ways of serving it. 1. Reasons for using cottage cheese: - A. A convenient and economical means of using for food skim milk, which is frequently considered a waste product. B. A product which is easily made with utensils found in every home. C. Furnishes the valuable protein of milk in a solid form adapted to uses different from those of milk. D. A much cheaper animal food than any form of meat. As a source of building material 1 pound of cottage cheese equals : 1.27 pounds sirloin steak. 1.44 pounds smoked ham. 1 pound round steak. 1.58 pounds loin pork chops. 1..S7 pounds chuck rib beef. 1.31 pounds hind leg lamb. 1.46 pounds fresh lamb. 1.37 pounds breast of veal.

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Boston RoastNut and Cheese KoastWelch RarebitCheese and Vegetable SoupCheese SauceCheese Fondue

Use and preparation of food