Brosia Pease Meal Patties

1/2 cup pease meal 1/2 cup flour 1 cup milk

1 cup water

2 tablespoons butter 1 teaspoon salt

1 teaspoon Vegex

1/3 teaspoon paprika

1/2 teaspoon poultry seasoning

1/4 teaspoon onion salt

1/2 cup chopped walnuts

1 cup cornmeal bread crumbs

1 egg

Melt butter in double boiler, add flour, stir smooth, add hot liquid and seasonings, then gradually the pease meal, stirring to prevent lumping. Cook fifteen minutes. Remove from fire, add crumbs, nuts and egg, form into patties, cover with cracker crumbs and fry in a few spoonfuls of crisco until brown. Garnish platter with Tomato Sauce and parsley.

Cheese Souffle

4 level tablespoons flour 1/2 cup cold milk 1/2 cup hot milk 4 tablespoons soft bread crumbs

1/2 lb. eastern cheese

2 eggs

1/2 teaspoon salt

Pepper

Mix flour and cold milk, add hot milk and cheese cut in small pieces and cook, stirring constantly. When thick and smooth, add yolks of eggs, crumbs and seasoning. Fold in well beaten whites. Bake in buttered dish one-half hour and serve at once.

Cheese Toast

1 cup eastern cheese 3 tablespoons butter

2 tablespoons flour

Salt Eggs

Melt butter in saucepan, stir in flour, chopped cheese, add enough milk to make the consistency of thick cream. Salt to taste. Serve on buttered toast with half of a hard-boiled egg in center of each slice.

Cheese Cups

Use recipe for Cheese Toast, add chopped olives if desired, and serve in Pastry Cases with half a hard-boiled egg in center. Cases may also be made from mashed potatoes rolled in shape of a ball, hollowed to form a cup, browned lightly in the oven.

Cheese Puff

3 level tablespoons flour 2 level tablespoons butter 1/2 pint milk 1/2 pound grated cheese

4 eggs

Dash of cayenne

Salt

Rub butter and flour together in saucepan, add milk and stir over fire until smooth, add quickly the grated cheese. Take from the fire, drop in yolks of eggs, salt and cayenne, mix thoroughly, fold in the well beaten whites, turn into a casserole or baking dish, and bake in quick oven twenty minutes or until done. Serve at once.

Scalloped Cheese No. 1

6 or 8 slices buttered bread 1 1/2 cups grated cheese (Vary according to strength of cheese)

4 eggs

2 or 3 cups milk

Pepper, salt, paprika

Alternate layers of bread and cheese until dish is filled, seasoning each layer. Then beat eggs add milk and pour over top of dish. Bake in medium oven half an hour. Serves nine.

Scalloped Cheese No. 2

1/2 loaf stale white bread

1 cup cheese

2 eggs

1 pint milk

1/2 teaspoon salt

Butter, paprika

Place in a buttered baking dish, layer about, buttered bread cut in squares, and cheese cut in thin slices. Season each layer. Pour over all milk mixed with beaten eggs. Bake in moderate oven half an hour. One pound of cheese is equal to two pounds of meat.