| Show COTTAGE CHEESE EESE CUTLETS ECONOMICAL y A Appetizing ppe C Cottage Cheese CheeS Cutlets f. f Prepared Prepare by br th the United UnIte States Department of Agriculture Cottage cheese cutlets offer an economical and appetizing way to use up left over left over cereals or even the uneaten quick breads Where bread brend crumbs ar are called caned for In In the recipe given be below ow by the United States Department of AgrIculture Agriculture Agri AgrI- culture they may may- maybe be made from over left over corn or other hot breads cold potatoes cold potatoes may be used In place of ot cereal Dr Dry corn meal or finely ground o oatmeal tm al may be used to stiffen the mixture Instead of crumbs but in that flint case It Is better to form It Into a loaf and bake It In the oven about twenty-five twenty minutes Other seasonings may be used 1 cupful cottage cheese tt teaspoonful powdered sage y I 1 cupful u dry bread crumbs o or cupful 1 ii teaspoonful thyme cold cooked rice and cupful 1 milk bread crumbs k I 1 teaspoonful salt 14 4 cupful peanut butter or 2 4 table- table U teaspoonful teaspoonful pepper soda aoda H teaspoonful fat fati spoonfuls spoonful savory 4 1 to 2 tablespoonfuls finely chopp chopped peanut coarsely i 4 cu cupful tul onion meats Cook the onion In the fat until tender but not brown Dissolve the sods soda I Mix all other dry Ingredients thoroughly thoroughly thor thoro the milk and work Into the cheese In butter and onion with the cheese with the bread crumbs Blend pen peanut nut cheesy dust w th bread bread crumbs with them Form Into flat cakes and mix the bo hot t s delicate brown In a little tot fat t to in a oa crumbs or corn meal and fry a y frying pan i p A- A p. A j 5 |
