Cheese Fondu

1 cup scalded milk

1 cup stale bread crumbs

½ cup cheese, cut into small pieces

1 tablespoon fat ½ teaspoon salt

3 eggs

1 tablespoon catsup

Mix the first 6 ingredients; add the well-beaten yolks of eggs, fold in the stiffly-beaten whites and bake in a well-greased baking dish for 20 minutes in a moderate oven.

Cheese And Corn Souffle

Follow recipe for Cheese Fondu, adding 1 cup boiled corn, an additional cup milk, \ cup cheese and 2 tablespoons chopped green pepper to the first 6 ingredients.

Cottage Cheese And Nut Loaf

1 cup cottage cheese 1 cup coarsely-ground

nut meats 1 tablespoon lemon juice

2 tablespoons catsup and hot tomato juice to moisten

2 tablespoons finely chopped onion

1 cup stale bread crumbs 1 tablespoon vegetable

oil 1 teaspoon salt ¼ teaspoon pepper

Mix the ingredients thoroughly, add more seasonings if necessary, put mixture into a well-greased baking dish and bake in a moderately hot oven until nicely browned.

Beans, Peas And Lentils

There are any number of different kinds of beans on the market, such as the marrow, pea, kidney, black turtle, lima and yellow-eyed beans; the Manchurian beans, of which there are brown and red ones; the Chilian, of which there are brown, red and gray ones. The soy bean is richer in fat and flesh-building material than any of the other beans. Beans as a whole contain about the same food value, and the housewife who wishes to get the most food value for the money will do well in selecting the kind that sells at the lowest cost, provided they are in good condition.

Recipes given for one kind of beans may be used for any one of the others with just as good results.

Chili Con Carne

1 pint dried lima beans

or kidney beans soaked overnight

2 cups beef, chopped 1 teaspoon salt

¼ cup suet, forced through

food chopper 1 red pepper, cut in strips ½ onion, sliced

1/8 teaspoon pepper ½ teaspoon mustard 1 tablespoon vinegar Tomatoes to cover

Arrange ingredients in layers in a bean pot. Cover with water and bake slowly 3 or 4 hours.

Red Beans

Red beans may be cooked as lima beans. They may be served in white sauce, tomato or meat-stock sauce.

Red Beans, Spanish Style

1 cup cooked red beans ¼ cup cooked carrot 1 cup cooked beef, cubed 1 chili, finely chopped

2 tablespoons suet or oil

1 sliced onion

½ tablespoon sugar

1 teaspoon salt Few grains pepper

2 cups boiling water

Brown the onion and meat in the suet or oil; add all the ingredients, and cook slowly until water is nearly evaporated. Serve with boiled rice or boiled chestnuts.

Stewed Red Beans With Bacon

Wash and soak red beans in cold water from 12 to 48 hours. To 1 cup of beans use ¼ pound of bacon. Put bacon into a saucepan - add 1 carrot and 1 onion cubed and the soaked beans; cover with cold water, bring to boiling point and simmer one hour, or until beans are tender (½ teaspoon soda may be added just as they are put over the fire). Drain and remove skin from beans. Taste and season. Serve hot.

Baked Beans

1 quart beans

½ pound salt fat pork or vegetable oil

1 teaspoon mustard ¾ cup molasses

1 teaspoon salt

Pick over and wash beans; cover with cold water and soak overnight. In the morning, drain, cover with fresh water and cook slowly below boiling point until soft, then drain. Put ¼-inch slices of salt pork fat in the bottom of an earthern bean pot or covered crock. Put beans in pot and bury the remaining pork (which should be gashed in several places) in the beans. Mix the salt, mustard and molasses in a cup; fill the cup with boiling water and pour the mixture over the beans. Add enough more boiling water to cover beans. Cover bean pot, put in oven, and bake in a moderate oven 8 hours. If baked a long time, they become dark and have a rich flavor. One cup oil may be used instead of the pork.