380 THE BOOK OF CHEESE 



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 cottage 

 cheese, and enough of the liquor in which the vegetables have 

 been cooked should be added to get the right consistency ; or, 

 instead of beans or peas, chopped spinach, beet tops or head 

 lettuce may be added. 



Boston Roast 



1 pound can of kidney beans, or equivalent quantity of cooked 

 beans. 



\ pound of cottage cheese. 



Bread crumbs. 



Salt. 



Mash the beans or put them through a meat grinder. Add 

 the cheese and bread crumbs enough to make the mixture suffi- 

 ciently stiff to be formed into a roll. Bake in a moderate oven, 

 basting occasionally with butter or other fat, and water. Serve 

 with tomato sauce. This dish may be flavored with chopped 

 onions cooked until tender in butter or other fat and a very 

 little water. 



Pimiento and Cottage Cheese Roast 



2 cupfuls of cooked Lima beans. 3 canned pimientos chopped, 

 j pound of cottage cheese. Bread crumbs. 



Salt. 



Put the first three ingredients through a meat chopper. Mix 

 thoroughly and add bread crumbs until it is stiff enough to form 

 into a roll. Brown in the oven, basting occasionally with butter 

 or other fat, and water. 



Cottage Cheese and Nut Roast 



1 cupful of cottage cheese. 2 tablespoonfuls of chopped 

 1 cupful of chopped English onion. 



walnuts. 1 tablespoonful of butter. 



1 cupful of bread crumbs. Juice of half a lemon. 

 Salt and pepper. 



Cook the onion in the butter or other fat and a little water 

 until tender. Mix the other ingredients and moisten with the 



