166 THE STORY OF MILK 



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 Y^ lb. grated cheese 



amount of cooked beans 

 Salt 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 mod- 

 erate 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 httle 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 

 Yi cup milk 



Yi 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 shces, 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 Y 

 cup finely chopped nuts (pecans are best). Fill grooves in celery 

 stalk with the cheese mixture and chill. When ready to serve cut 



