Cheese Souffle

Put 1 tablespoon butter in saucepan, add 1 heaping tablespoon flour; when smooth add 2 cups milk, 1/2 tea-spoon salt, few grains cayenne; cook 2 minutes, add the yolks of 3 eggs, well weaten and 2 cups grated strong-American cheese. Set away to cool. When cold, add the whites, beaten to stiff froth, turn into a buttered pan and bake 20 minutes in slow oven. - Mrs. E. H. Ball

Artichoke And Sauce Hollandaise

Cut off stems close to the leaves, remove outside bottom leaves, trim and tie the artichoke with string to keep in place. Soak 1/2 hour in cold water. Drain and cook 30 to 45 minutes in boiling salted water. Remove from the water and place upside down to drain. Cut the string and serve with the following sauce:

To 1 large cup butter add yolks of 4 eggs beaten with Dover beater, add juice of 1/2 lemon, 1 teaspoon onion juice and paprika to taste, and 1 cup boiling water. Place in a double boiler, heat continually over fire until it reaches proper consistency.

Oysters With Forcemeat And Ham

Rinse 8 choice good sized oysters and dry on a cloth. Cover with veal forcemeat, then wrap in very thin slices of ham, roll in soft bread crumbs, then dip them in a beaten egg, dilute with 2 tablespoons milk and roll again in crumbs. Saute in olive oil or clarified butter until well browned on both sides. Drain on soft paper. Place on rounds of toast. Fill a grape fruit rind with lettuce and place the oysters around, garnish each with a paper aigrette.

Chicken Terrapin

1 good sized chicken, with giblets 3 hard boiled eggs

1 teacup chicken broth 1 cup rich cream

Boil chicken and giblets until done. When cold cut in pieces 1/2 inch square. Place in stewing pan with half a pod red pepper, salt to taste, 2 blades mace and 3 hard boiled eggs chopped fine.

Mix the butter with 1 heaping tablespoon flour. Add this to a cup of the broth in which the chicken was cooked, and 1 cup rich cream. Let all simmer for 10 minutes, or until thoroughly hot.

Add 1 cup sherry just before serving.

Normandy Sauce

Cook skin and bones of fish with 3 slices carrot, 1 slice onion, sprig of parsley, bit of bay leaf, 1/4 teaspoon peppercorns and 2 cups cold water 30 minutes and strain. There should be left after straining, 1 cup. Melt 2 tablespoons butter, add 3 tablespoons flour, fish stock, 1/3. cup cream, yolks 2 eggs. Season. - H. P. J. Rew

Fish Entree

Have 2 slices halibut. Make a stuffing of bread crumbs moistened with butter and seasoned well with salt, pepper and a little sage.

Put this stuffing between the slices of halibut, sprinkle buttered bread crumbs over the top and bake. Serve with Hollandaise sauce. - A. L. P.

Creme Frete

Boil 1 pint milk with 1 inch stick cinnamon. Beat together 1/2 cup sugar. 2 tablespoons corn starch, 1 tablespoon flour, the yolks of 3 eggs, 1/2 cup cold milk and a little salt. Pour the boiling milk on the mixture and stir well. Strain into a double boiler and cook 15 minutes, stirring often. Add 1 teaspoon butter and 1 teaspoon vanilla. Pour into a buttered bread pan about 1 inch thick and set away to cool. When very hard sprinkle bread board with fine bread crumbs. Turn the cream out on it and cut into strips 2 1/2 inches long and 1 inch wide or in squares or diamonds. Roll these in crumbs, then in egg, then in crumbs again and fry in boiling lard. Sprinkle little sugar on them before serving.

Orange Cream Fritters

Boil 1 pint milk Beat together 1/2 cup sugar 2 teaspoons corn starch 1 teaspoon flour

Yolks 3 eggs 1/4 cup milk Pinch salt

Pour the boiling milk over the mixture, stir well and cook in double boiler 15 minutes. Add 1 teaspoon butter, 1 of vanilla. Pour into a buttered pan 1 inch deep and press into it a small section of orange every few inches. When cold, cut into pieces 3 inches long by 1 1/2 wide. Roll in crumbs, dip in beaten eggs, then in crumbs and fry in deep hot fat until a pretty brown. Serve with powdered sugar and grated nutmeg.

Stewed Bananas In Sherry

Cut bananas, stew in quite a thick syrup made of granulated sugar and water until transparent; then add sherry wine to taste and serve hot with dinner.

- Mrs. Whitney