El Paso herald. (El Paso, Tex.) 1901-1931, 1918-05-18
Some Main Dishes
For a Luncheon

these as suggestions FOR luncheon
menus. to save flour:
Baked hominy and cheese.
Cottage cheese and nut roast
Potato and peanut loaf.
Potatoes scalloped with cheese.
Cornmeal scrapple-
Cornmeal polenta-
Bean loaf with tomato sauce
Corn custard-
Cheese soufle.
/ Rice with tomatoes.
Stuffed baked potatoes
Baked SOY beans.
Baked hominy and fish.
D Cottage cheese loaf.
Cottage Cheese and MT Loaf.
} . cups cottage cheese
] cup chopped nuts
I cup cold leftover cereal
cup dry cornbread crumbs
? tablespoons chopped onion or O..
teaspoon onion juice
tablespoon fat
salt and pepper
10 teaspoon soda or more 20 neu-
. tralize acid
Poultry seasoning or mixed herbs
Worcestershire sauce or kitchen
bouquet II desired
Mix all ingredients together thor
oughly and bake in a creased pan in
A4NA wen AAAA ANN a+AAA SUES "a e " ga
Drowned over. Turn out on hot
platter. Serve with a brown or to-
mato sauce IL desired.
Potato and Peanut Loaf.
I cup mashed potatoes
] cup peanut butter
I egg
. tablespoons finely chopped parsley
3 teaspoon grated onion
4 teaspoon grated nutmeg
= teaspoon paprika
=
peanut butter. well beaten egg and
other ingredients. Put in a creased
baking pan and bake in hot oven 80
Baked Soy Beans.
= cups SOY beans
Z CUP molasses
tablespoons vegetable oil
salt
Pepper
Soak beans in cold water 12 hours. !
Drain, cover with water. and simmer I
until soft Place layer Of beans in I
casserole. then some Of the molasses
and seasoning Repeat LAYERS until the /
dish is full Bake two hours
Potato Patties.
Select medium sized. smooth-sEin- ]
ned oval potatoes. Bake in a moder-
atelv hot oven until tender, being ]
careful not TO overbroWn the skin J
Cut the potatoes in two. lengthwise. /
remove the potato pulp. being careful Z
to leave the shells unDroken- Mash I
the hot potato. add either milk or
cream 10 molsten as for mashed po-
tato. y saltspoon salt and = salt
spoon pepper FIJI the shells with
this mixture. rounding the surface so
that IL is the shape OF the original 20
tato. Bake for ten minutes in hot
oven
Variations.-Fold into the two cups
OF seasoned potato pulp the beaten
white OF an egg; pile lightly in the
potato shells ard bake. Grated cheese,
= cupful 20 . cups Of potato pulp
may be used.
Remember, this in your coffee: One
lump Of sugar is patriotism, two is
slackerism, three IS desertion and four
Is treason
Making Cottage Cheese
No doubt you have always used
plain cottage cheese. But do YOU
know some OF the delightful varia-
tons which can be made BY adding
chopped nuts, pimientos. green pep
Ders or other crisp vegetables and
serving Il as a salad or instead of
neat2 Have you ever tried IL served
with cream and sugar or with fruits
lr as a filling for wheatless bread
sandwiches Have vau ever eaten cot
.a~e cheese pie. cottage cheese pud-
Sing, cheese and potato crouuettes?l
The United States food administration
suggests that you try them.
Cottage Cheese Pie.
+ cup cottage cheese
% cup sugar
2-3 cup milk
2 egg yolks, beaten
! tablespoon melted TAT
salt
2 teaspoon vanilla
Mix the ingredients In the order
given Bake the pie in one crust
Make crust OF barley or corn flour.
5ool e slightly and cover IL with
neringue made by adding . table ,
'poons Of sugar and = teaspoon OF
-anilla TO the beaten white Of eggs e
md brown IL in a slow oven z
Cottage Cheese Pudding.
. cold corumeal mullins
. eggs z
! cup milk E
p teaspoon salt :
= cup sugar
I cup COTTAGE cheese
L teaspoon soda
= teaspoon alispice
4 teaspoon mace
Z teaspoon cloves
= cup seeded raisins-
Cut the mullins into cubes and
lace in a CREASED baking dish Beat
he yolks and whites OF the eggs sep
rateIy. Blend with yolks the milk.
alt and sugar. and cheese TO which
as been added the soda. Add the
pice and chopped raisins and lastly
old in the stiffiy beaten whites Pour