The Institute cook book

Set a gallon or more of thick sour milk in warm water, or in a warm place until it reaches a temperature of 180° F. Let stand at this temperature for an hour or more, until the curd separates from the whey and seems firm. Turn gently into a piece of cheesecloth; hang up to drain for several hours; chop and mix salt and cream through the mass, working the mixture well with the hands. BOSTON ROAST 1 pound cooked kidney beans Bread crumbs 1/2 pound grated cheese Salt and red pepper Butter and water Mash the beans or put them through a meat grinder; add the cheese, salt and sufficient bread crumbs to make the mixture stiff enough to form into a roll. Bake in a moderate oven, basting occasionally with butter and water. Serve with tomato sauce. PIMIENTO ROAST 2 cups cooked lima beans 3 canned pimientoes Vi pound cream or cottage cheese Bread crumbs Butter and water Chop the first three ingredients or put them through a meat chopper; mix thoroughly and add bread crumbs until the mixture is stiff enough to form a roll. Brown in the oven, basting occasionally with butter and water. Family of Four MEAT SUBSTITUTES BAKED MACARONI WITH CHEESE 1 cup broken macaroni 1 pint cream sauce 2 quarts boiling salted water 1 cup grated cheese 1 cup buttered bread crumbs Cook the macaroni in the water for twenty or thirty minutes; drain and blanch with cold water. Put the macaroni in a pudding dish in layers, covering each with cream sauce and grated cheese and making the top layer of bread crumbs. Bake in the oven until the crumbs are brown. BAKED CRACKERS WITH CHEESE 10 butter crackers or Boston 1 tablespoon flour crackers Vi teaspoon salt 11/2 cups milk 1 cup grated cheese crumbs Split the crackers if they are thick and with a sharp knife cut them into pieces of uniform size. Pour the milk over them and drain it off at once. Then make a sauce with the milk, flour, cheese and salt. Into a buttered baking dish put alternate layers of soaked cracker and sauce. Cover with bread crumbs and brown in the oven. MIGAS Soak slices of stale bread and squeeze dry. Put olive oil or drippings in a frying pan and when boiling hot drop in an onion chopped fine, a little ground chile and a pinch of sweet marjoram. Lay the slices of bread in this with plenty of fresh cheese (preferably goats' cheese), finely broken, and fry for about ten minutes. Remove to a hot plate; cover with grated cheese, stoned ripe olives and chopped hard-boiled egg. CORN AND CHEESE SOUFFLE 1 tablespoon butter 1 cup grated cheese 1 tablespoon chopped green pepper 1 cup com 14 cup flour 3 eggs 2 cups milk V2 teaspoon salt Melt the butter and cook the pepper thoroughly in it; make a sauce by adding the flour, milk and cheese; add the corn, yolks of eggs and seasoning; fold in the stifHy beaten whites; turn into a buttered baking dish and bake in a moderate oven for thirty minutes. MEAT SUBSTITUTES CHEESE SOUFFLE 2 tablespoons butter Vi teaspoon salt 2 tablespoons flour Dash of red pepper 1/2 cup scalded milk Vi cup grated cheese 3 eggs