Part 9

CHEESE-POTATO CAKES.

Mix one cheese with 2½ cups of cold mashed potatoes; season with salt, pepper, or a little paprika. Form into cakes and fry quickly in a little fat.

CHEESE ROLLS.

A large variety of rolls may be made by combining legumes--beans of different kinds, cowpeas, lentils, or peas--with cheese, and adding bread crumbs to make the mixture thick enough to form into a roll. Beans are usually mashed, but peas or small Lima beans may be combined whole with bread crumbs and cheese, and enough of the liquor in which the vegetables have been cooked may be added to get the right consistence. Chopped spinach, beet tops, or head lettuce may be used instead of the legumes.

CHEESE AND BEAN ROAST.

1-pound can kidney beans or equivalent of other cooked beans. 3 cheeses or 1 cup. Bread crumbs. Salt.

Mash the beans or put through a meat grinder. Add cheese and bread crumbs enough to make the mixture sufficiently stiff to be formed into a roll. Bake in a moderate oven, basting occasionally with fat and water. Serve with tomato sauce. This dish may be flavored with onions, chopped and cooked in butter and water.

CHEESE AND CELERY RELISH.

Cut stalks of deep-grooved celery into pieces about 2 inches long. Fill grooves with Neufchâtel, cream, or pimiento cheese and serve with bread and butter as a salad course or serve as a relish.

TOMATOES AND CHEESE.

Broil slices of tomatoes, season with salt and paprika, place on slices of bread, cover the broiled tomatoes with seasoned cheese, and place in oven until cheese is melted. Serve at once.

CHEESE AND PARSLEY BALLS.

Season the cheese and mold into balls, chill, and roll in finely chopped parsley. Serve as garnish or on lettuce leaves with French or mayonnaise dressing.

CHEESE AND CEREALS.

Cheese may be combined with many breakfast foods. It can be melted with the “ready-to-serve” breakfast foods or simply served with them, and it may be cooked with the home-cooked kinds. This is a very rational dish as regards the proportion of nutrients and may be served as the principal item of a breakfast menu, thereby eliminating the meat. It may be served without milk and sugar.

OATMEAL WITH CHEESE.

2 cups of oatmeal. 1 cup of cheese. 1 tablespoon of butter. 1 level teaspoon of salt.

Cook the oatmeal as usual. Shortly before serving stir in the butter and add the cheese. Stir until cheese is melted and blended with oatmeal. The cheese flavor may be increased or decreased by the quantity added. Wheat breakfast foods (parched or unparched), corn meal, and hominy may be prepared in the same way.

CHEESE WITH MUSH.

Cheese may be added to corn-meal mush or to mush made from any of the corn or wheat preparations now on the market. The addition of cheese is particularly desirable when the mush is to be fried. Simply put the cheese in with the meal and cook until well blended. It fries much more satisfactorily and has a rich, desirable flavor.

BAKED CHEESE AND RICE.

1 cup of rice. 3 cheeses or 1 cup milk as needed.

Cook the rice in salted water, and put into a buttered baking dish alternate layers of rice and cheese. Pour over them milk enough to come halfway to the top, cover with bread crumbs, and brown in the oven.

CHEESE AND EGGS.

DEVILED EGGS WITH CHEESE.

Deviled eggs are very much improved by the use of cream or Neufchâtel cheese mixed with the egg yolk. The cheese prevents the crumbling of the yolk, as is usually the case with deviled eggs. Beat the eggs slightly, mix them with the other ingredients, and cook over a very slow fire, stirring constantly so as to melt the cheese by the time the eggs are cooked.

BAKED EGGS WITH CHEESE.

4 eggs. 2 or 3 cheeses or from ⅔ to 1 cup. 1 cup of fine, soft, stale bread crumbs. ¼ teaspoon of salt. Few grains cayenne pepper.