Mash the beans or put them through a meat grinder. Add the cheese and bread crumbs enough to make the mixture sufficiently stiff to be formed into a roll. Bake in a moderate oven, basting occasionally with butter or other fat, and water. Serve with tomato sauce. This dish may be flavored with chopped onions cooked until tender in butter or other fat and a very little water. Pimiento and Cottage Cheese Roast 2 cupfuls of cooked Lima beans. ¼ pound of cottage cheese. Salt. 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 or other fat, and water. Cottage Cheese and Nut Roast 1 cupful of cottage cheese. 1 cupful of chopped English walnuts. 1 cupful of bread crumbs. Salt and pepper. 2 tablespoonfuls of chopped onion. 1 tablespoonful of butter. 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. Conn. (Storrs) Exp. Sta. Rept. 1886, pages 119-130. Vt. Exp. Sta. Rept. 1890, pages 97-100. Vt. Exp. Sta. Rept. 1891, pages 61-74. N. Y. Exp. Sta. Rept. 1892, pages 299-392. N. Y. Exp. Sta. Rept. 1893, pages 39-162. Wis. Exp. Sta. Rept. 1890, pages 115-119. Conn. (Storrs) Exp. Sta. Rept. 1907, pages 152-156. N. Y. Exp. Sta. Rept. 1891, pages 139-142. N. Y. Exp. Sta. Rept. 1894, pages 31-86, 118-121. N. J. Exp. Sta. Rept. 1895, pages 136-137. Eckles, C. H., and R. H. Shaw. The influence of breed and individuality on the composition and properties of milk, Bur. An. Ind. Bul. 156, 1913. Eckles, C. H., and R. H. Shaw, Variations in the composition and properties of milk from the individual cow, U. S. Dept. Agr. Bur. An. Ind. Bul. 157, 1913. [2] Morrow, G. A., and A. G. Manns, Analyses of milk from different cows, Ill. Exp. Sta. Bul. 9, 1890.