The bride's cook book

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 twentyfive 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 Contributed by Albers Bros. Milling Company. 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 teaspoonful 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 Contributed by Albers Bros. Milling Company. 2 Cups Split Peas 1 Medium Sized Minced Onion 1 Red or Green Pepper ½ Cup Grated Cheese % Cup Dry Bread Crumbs 1 Teaspoon Salt ⅛ 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 Contributed by Albers Bros. Milling Company. 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.) CHEESE FONDU ½ 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 ⅛ Teaspoon Soda to Neutralize Add 2 Cups Cooked Pink Beans 1 Cup Boiled Rice (dry) 1 Cup Dry Cornbread Crumbs 2 Tablespoons Chopped onion or ⅛ 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 ½ Pound of Grated Cheese Bread Crumbs Salt