Use and preparation of food

The bread crumbs may be made from left-over corn, barley, or other quick breads. Cook the onion in the fat until tender, but not brown. Dissolve the soda in the milk and work into the cheese. Mix all other ingredients thoroughly with the bread crumbs. Blend peanut butter and onion with the cheese, and mix with them the bread crumbs. Form into flat cakes, dust with bread crumbs or corn meal, and fry a delicate brown in a little fat in a hot frying pan. Variations. — To utilize left-over cereals, use 1 cup cooked rice, oat meal, or corn-meal mush with three-fourths cup of bread crumb mixture. Dry corn meal or finely ground oat meal may he used for stiffening the above mixture, but in such case it Is better to form into a loaf and bake it in tbe oven about 25 minutes. Otlier seasonings may be used in place of the above. The amount of liquid will vary in every case. The mixture should be very stiff, since the cheese tends to soften it during the cooking. COTTAGE CHEESE OMELETTE. Two eggs. Milk, 2 tablespoons. Chopped pimentos, 1 tablespoon. Soda, i tablespoon. Cottage cheese, 3 rounded tablespoons. Salt, i teaspoon. Beat the yolks and whites of the eggs separately. Add to the yolks the salt, the milk, and the cheese, with which have been blended the pimentos ; Finally fold in the stiffly beaten whites ; pour into a hot frying pan, in which has been melted about one-half tablespoon fat. Cook the omelette slowly until the egg has set ; place in the oven for a few moments to finish cooking and told over in the center. Garnish with parsley. Other seasoning may be used, such as chopped parsley, green pepper, or minced ham. WHEY LEMONADE. Whey, 4 cups. Slices of lemon, or a little grated or Sugar, 6 tablespoons. diced rind, nutmeg, or cinnamon. Two lemons. WHEY HONEY. Whey, 1 cup. Sugar, J cup. Mix whey and sugar and boil the mixture until it is of the consistency of strained honey. This sirup will keep indefinitely, if properly bottled, and is delicious for spreading on waffles or pancakes. Used a little thinner it makes an excellent pudding sauce. Since it requires no thickening it is the easiest possible sauce to make. Lesson 7. The Luncheon or Supper Menu. AIM. To prepare menus for luncheon or supper, using eggs and dairy products as substitutes for meat. 1. In the preceding lessons eggs, milk, and cheese have been shown to be as good forms of tissue-building foods as meat. They may therefore be substituted for meat dishes in a meal for variety or when meat is expensive. 2. Luncheon or supper menus should be planned with few dishes, for the sake of simplicity and economy. This is a good place for " one-dish " meals. 3. Li planning the menu take into consideration — A. Time of day to be served ; if for luncheon at noon or for supper in the evening. This affects the amount and kind of food to be served. B. Ease of preparation; if dinner is the heavy meal of the day, both breakfast and luncheon should be simplified. C. Proper balance of foods. (See Unit XII, Lesson 3.)