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the cheese may be added to the white sauce and only the seasoned crumbs put on the top.

Boston Roast

1 can kidney beans or same amount of cooked beans Salt ½ lb. grated cheese Bread crumbs

Mash beans or put them through a meat grinder. Add the cheese and sufficient bread crumbs to make the mixture stiff enough to be formed into a roll. Place in buttered baking pan and bake in moderate oven. Baste frequently with one-half cup hot water, in which one tablespoon butter is melted. Serve the roast with tomato sauce. If desired, a few drops of onion juice or a little finely chopped onion may be added to flavor this dish.

Camouflaged Cabbage

Remove the heart from a small cabbage, cut or chop the remainder into half inch pieces, boil in salted water exactly twenty minutes and drain. For one pint of this cooked cabbage make a sauce of:

2 tablespoons butter 2    "       flour ½ cup milk

½ cup cheese and when thoroughly blended add the cabbage; cover with buttered crumbs and bake twenty minutes. The result is a good dish for supper or luncheon and it is well named.

CHEESE SALADS

Cheese and Pimento Salad

Stuff canned pimentos with cream cheese, cut into slices, place on lettuce leaves and serve with mayonnaise dressing.

Cheese and Celery Salad

Select celery stalks with deep grooves in them; wash and dry on clean towel. Mix a small cream cheese with a bit of salt, and ¼ cup finely chopped nuts (pecans are best). Fill grooves in celery stalk with the cheese mixture and chill. When ready to serve cut