Mash the beans or put them through a meat grinder. Add the cheese and sufficient bread crumbs to make the mix- ture stiff enough to be formed into a roll. Bake in a moderate oven, basting oc- casionally 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✪ Nut and Cheese Roast Cook the onion in the butter and a lit- tle 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 PEANUTS AND ONIONS 2 Quarts Cooked Onion (steamed or boiled) 1/2 Cup Peanuts, Roasted and Chopped 2.3 Quart White Sauce Salt Pepper✪ Peanuts and Onions 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 serv- ings. FONDU Vz Pound Good Dry Cheese V/z Tablespoons Cornstarch 1 Cup Cream Yolks of 4 Eggs Whites of 5 Eggs✪ Fondu 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 '/2 Cup Cheese Vz Cup Milk Seasoning✪ Hominy and Cheese 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 cal- 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✪ Boston Baked Beans, and bake for an hour. By this time it will be a rich brown. 107 WHITE SAUCE CREAMED CHICKEN GRAVY 2 Cups Milk ' 2 Tablesjjoons Cornstarch 2 Tablespoons Butter ■ Salt and P6pper to Taste Rub the butter and cornstarch to- gether and add the cold milk. Place over a moderate fire and stir constantly till it boils. ; Cook thoroughly. This ^auce may be used ior vegetables. For fish, add hard-boiled eggs, either chopped or sliced. CAPER SAUCE 2 Tablespoons Butter 2 Tablespoons Barney Flour 1 Tablespoon Cornstarch 2 Cups Milk 1 Teaspoon Vinegar 3 Tablespoons Capers Salt and Pepper to Taste r I^iib butter, ilour an cornstarch tq a paste. Add the milk and stir pyei^ rtibd- erate fire tilt it thickens. Add vinegar, capers and seaspning. Serve Ayith lamb or mutton. ''" ' PARS13Y SAtlCE Make a white sauce and add chopped parsley and a little lemon juice. S^rve with fish. . VELVET SAUCE 4 Tablespoons Butter ' 'V/2 Tablespoons Flour (barley) I 2 Tablespoons Cornstarch 1 Quart Chicken or Veal Stock Y2 Cup Mushroom Liquor 6 Whole Peppers Salt anfl Dash of Nutmeg

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Mash the beans or put them through a meat grinder. Add the cheese and sufficient bread crumbs to make the mix- ture stiff enough to be formed into a roll. Bake in a moderate oven, basting oc- casionally 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 lit- tle 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 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 serv- ings. FONDU Vz Pound Good Dry Cheese V/z 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 '/2 Cup Cheese Vz 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 cal- 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. 107 WHITE SAUCE CREAMED CHICKEN GRAVY 2 Cups Milk ' 2 Tablesjjoons Cornstarch 2 Tablespoons Butter ■ Salt and P6pper to Taste Rub the butter and cornstarch to- gether and add the cold milk. Place over a moderate fire and stir constantly till it boils. ; Cook thoroughly. This ^auce may be used ior vegetables. For fish, add hard-boiled eggs, either chopped or sliced. CAPER SAUCE 2 Tablespoons Butter 2 Tablespoons Barney Flour 1 Tablespoon Cornstarch 2 Cups Milk 1 Teaspoon Vinegar 3 Tablespoons Capers Salt and Pepper to Taste r I^iib butter, ilour an cornstarch tq a paste. Add the milk and stir pyei^ rtibd- erate fire tilt it thickens. Add vinegar, capers and seaspning. Serve Ayith lamb or mutton. ''" ' PARS13Y SAtlCE Make a white sauce and add chopped parsley and a little lemon juice. S^rve with fish. . VELVET SAUCE 4 Tablespoons Butter ' 'V/2 Tablespoons Flour (barley) I 2 Tablespoons Cornstarch 1 Quart Chicken or Veal Stock Y2 Cup Mushroom Liquor 6 Whole Peppers Salt anfl Dash of Nutmeg

The bride's cook book