A large variety of rolls may be made by combining legumes, either beans of various kinds, cowpeas, lentils, or peas, with cheese of various kinds, and adding bread crumbs to make the mixture thick enough to form into a roll. Beans are usually mashed, but peas or small Lima beans may be combined whole with bread crumbs and grated cheese, and enough of the liquor in which the vegetables have been cooked may be added to get the right consistency. Or, instead of beans or peas, chopped spinach, beet tops, or head lettuce may be used. Homemade cottage cheese, and the soft cream cheese of commerce, standard cheese, or English dairy may be used. Boston Roast. 1 pound can of kidney beans or equivalent quantity of cooked beans. ½ pound of grated cheese. Bread crumbs. Salt. Mash the beans or put them through a meat grinder. Add the cheese and sufficient bread crumbs to make the mixture stiff enough to be formed into a roll. Bake in a moderate oven, basting occasionally with butter and water. Serve with tomato sauce. This dish may be flavored with onions, chopped and cooked in butter and water. Pimiento and Cheese Roast. 2 cupfuls of cooked Lima beans. ¼ pound of cream cheese, commercial or homemade. 3 canned pimientos chopped. Bread crumbs. Put the first three ingredients through a meat chopper. Mix thoroughly and add bread crumbs until it is stiff enough to form into a roll. Brown in the oven, basting occasionally with butter and water. Nut and Cheese Roast. 1 cupful of grated cheese. 1 cupful of chopped English walnuts. 1 cupful of bread crumbs. 2 tablespoonfuls of chopped onion. 1 tablespoonful of butter. Juice of half a lemon. Salt and pepper. Cook the onion in the butter and a little water until it is tender. Mix the other ingredients and moisten with water, using the water in which the onion has been cooked. Pour into a shallow baking dish and brown in the oven. Cheese and Spinach Roll. 2 quarts of spinach. 1 cupful of grated cheese. 1 tablespoonful of butter. Salt. Bread crumbs. Cook the spinach in water for 10 minutes. Drain off the water, add the butter, cook until tender, and chop. Add the grated cheese and then bread crumbs enough to make a mixture sufficiently stiff to form into a roll, or leave more moist and cook in a baking dish. Vegetable and Cheese Rolls. For the spinach of the above recipe there may be substituted beet tops, Swiss chard, or the outer leaves of lettuce. Cheese Used in the Stuffing of Meat. The mixtures in the preceding two recipes may be used for stuffing veal or beef. Eggs may be added if desired, and chopped onions or parsley may be cooked with the greens. In Italy roasts thus prepared are sprinkled with a little finely chopped garlic, and covered with celery tops and thin slices of bacon or fat pork before roasting. Creamed Cheese and Eggs.