| 1 cupful of cottage cheese. | 2 tablespoonfuls of chopped onion. |
| 1 cupful of chopped English walnuts. | 1 tablespoonful of butter. 1 cupful of bread crumbs. |
| Salt and pepper. | Juice of half a lemon. |
Cook the onion in the butter or other fat and a little water until tender. Mix the other ingredients and moisten with the water in which the onion has been cooked. Pour into a shallow baking dish and brown in the oven.
Cheese Sauce
(For use with eggs, milk toast or other dishes.)
One cupful of milk, 1 tablespoonful of cottage cheese, 2 tablespoonfuls of flour, salt and pepper to taste.
Thicken the milk with the flour and just before serving add the cheese, stirring until 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.
FOOTNOTES:
[1] Ont. Exp. Sta. Rept. 1890, pages 237-241.
Maine Exp. Sta. Rept. 1890, part II, pages 52-57.