Part 9 (2/2)

1 tablespoon fat 3/4 cup cooked corn 1/2 cup tomato puree 1 teaspoon salt 2 cups grated cheese 1/4 cup pimento 1 egg 1/2 teaspoon paprika

Heat puree. Add fat, corn, salt, paprika and pimento. When hot, add cheese. When melted, add yolk. Cook till thick. Serve on toast.

CHEESE AND CELERY LOAF

1/2 loaf thinly sliced bread 1 cup cheese 1/2 teaspoon salt 1/4 teaspoon cayenne 1/4 cup fat 1 teaspoon Worcesters.h.i.+re sauce 2 eggs 1/2 cup milk 1/2 cup cooked celery k.n.o.b or celery

Mix all ingredients except milk and bread. Spread on bread. Pile in baking dish. Pour milk over the mixture. Bake in a moderate oven until firm in center. Serve hot.

FARINA AND CHEESE ENTREE

1 cup cooked farina or rice 1 cup cheese 1 cup nuts 1 cup milk 1 egg 1 teaspoon salt 1/8 teaspoon cayenne

Mix all thoroughly. Bake in greased dish 30 minutes.

BOSTON ROAST

1 teaspoon onion juice 1 cup grated cheese 1 teaspoon salt 1/8 teaspoon cayenne 1 cup beans (kidney) About 1 cup breadcrumbs

Soak and cook beans. Mix all ingredients into loaf. Baste with fat and water. Bake 30 minutes. Serve with tomato sauce.

SPINACH LOAF

1 cup spinach 1 cup cheese 1/8 teaspoon cayenne 1/2 cup breadcrumbs 1 tablespoon fat 1/4 teaspoon salt

Mix and bake in greased dish 20 minutes.

CHEESE FONDUE

1 cup breadcrumbs 1 cup milk 1 cup cheese 1 egg 2 tablespoons fat 1/8 teaspoon salt

Soak bread 10 minutes in milk. Add fat and cheese. When melted, add egg and seasoning. Cook in double boiler or bake 20 minutes.

RICE-CHEESE RAREBIT

1/4 cup fat 1/4 cup flour 1 teaspoon salt 1-1/2 cups tomato juice and pulp 1 cup cheese 1 cup cooked rice 1/8 teaspoon cayenne

Melt fat. Add dry ingredients. Add liquid slowly. When at boiling point, add cheese and rice. Serve hot.

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