Caption: War Publications - WWI Compilation 1923 - Article 9
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Cheese Roast 2 cups kidney or Lima beans Bread crumbs 1 cup cot rage chclM Salt Mash the beans or pur f hem thru a meat grinder. Add the cheese and enough bread form Wake in a moder. tc oven, basting occasionally with butter or other fat and water. Serve with tomato auce. sauce. This dish may he flavored vurh chopped onions, cooked until tender in hnr»*. or other fat ami a very little water, or chopped Cottage Cheese und Nut Roast I cup cottage cheese 2 tablespoons chopped onion I cup chopped English walnuts 1 tablespoon butter 1 cup bread crumbs Juice of a half 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 wafer in which the onion has been cooked. Pour into a shallow baking dish anil brown in the oven. Cheese Sauce (For use with eggs, milk toast, or other dishes) 1 cup milk 1 tablespoon cottage cheese 2 tablespoons flour Salt and pepper heese it is melted. This sauce may be used in preparing creamed eggs or for ordinary milk toast. The quantity of cheese in the recipe may be increased, making a sauce suitable for using with macaroni or rice. WHEY If you make your cheese and throw away the whey, you waste more than one-fourth the total food value of the milk. 4 CUDS whey 6 tablespoons sugar Juice of 2 lemons Whey Lemonade Slices of lemon, or 4 little grated or diced rind, nutmeg, or cinnamon 1 1 Whey Honey 1 cup whey yz c u p s u g a r o r yi cup corn sirup Mix whey and sugar and boil the mixture till it is of the consistency of strained honeyn»m,*ft,.i!iM__i^_i^i__i*. . . . . . d c J i c i o u s for spreading on excellent pudding sauce. Since possible sauce to make. iFrom GrcuUr 109, United States Department of Apiculture. Don't begin your economising by cutting down your milk supply
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