30 FARMEES' BULLETIN 960. 



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 Neufchatel, 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 with- 

 out milk and sugar. 



OATMEAL WITH CHEESE. 



2 cups of oatmeal. 1 tablespoon of butter. 



1 cup of cheese. 1 level teaspoon of salt. 



Cook the oatmeal as ususal. 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 pi-e- 

 pared 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 satisfac- 

 torily 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. 



