Cheese Dish For Tea

2 tablespoonfuls butter.

3 eggs.

4 tablespoonfuls bread-crumbs.

½ pound cheese.

1 cupful sweet milk.

Cut the butter and cheese in bits. Put in a bowl with the bread-crumbs. Scald the milk and pour over this; then add the well-beaten yolks and a pinch of salt. Mix, cover and place on the back of the stove, stirring until dissolved; then add the stiffly beaten whites of the eggs. Pour in a buttered pie-plate and bake in a quick oven for twenty minutes. Serve instantly. Mustard may be served with this.

Welsh Rare-Bit Or Rabbit

Toast smooth thick slices of bread evenly on both sides. Trim off the crust, lay a thin flat slice of cheese on each slice of bread; set them in the oven in a clean dripping-pan until the cheese is thoroughly melted. Serve at once.

Cheese Foudu

Melt together over the fire 1 tablespoonful of butter and 1 tablespoonful of flour. Stir until the mixture bubbles, adding a gill of rich milk or thin cream. When perfectly smooth and thick, mix in gradually 3 heaping teaspoonfuls grated cheese, and season slightly with salt and Cayenne pepper. Turn into a cool dish and stir in the beaten yolks of 2 eggs. Whip the whites of 8 eggs to a stiff froth and add at the last moment, beating gently, not stirring, that they may not be broken down too much. Bake in the dish in which it is to appear at the table, buttering it well and leaving room for the fondu to rise. A delicate golden brown over the whole surface is the signal to remove and serve. Have a quick oven.

Potted Cheese

Cheese that has grown dry or begun to mold can be turned into a very delicious compound by the following process: Remove all the moldy portions; if dry, grate it; if not, pound smooth, add a wineglass of sherry, a teaspoonful of white sugar to each pound. When the whole is a smooth paste, press down tight in. small pots or jars and lay a paper dipped in brandy on the top, or else turn hot melted suet over it until the surface is completely covered; 1 tablespoonful of butter added to each pound of cheese, while rubbing smooth, will make the compound rich. This is very nice to spread over bread and butter, and will keep several years. It is much better for use when a year old than freshly made. Keep in a cool dry place.

Cheese Tarts

Cheese, grated and seasoned in the proportion of the yolk of 1 egg, ¼ teaspoonful made mustard, ½ teaspoonful white sugar, 1 saltspoonful salt, and a dash of Cayenne pepper to 2 heaping tablespoonfuls of grated cheese may be baked in small patty-pans lined with puff-paste. Pill them half full. They will be lighter and puffier if the white of the egg is beaten stiff and stirred in just before filling into the patty-pans. Serve hot.

Dutch Cheese Or Cottage Cheese

Set a pan of curded milk on the back of the stove and let heat slowly; boiling will toughen the curd. When the curd is separated from the whey take off, pour into a bag or piece of muslin and hang on a nail to drip until next day. Chop up the ball of curd and work smooth with Bait, pepper and cream or butter to taste. Mix with the hands and make into small balls, or press in a dish and slice off . to serve.

Smear Kase

Make as above, but mix very soft and smooth, using cream, or sweet milk enriched with butter.

Cream Cheese

Take 1 quart of thick sour cream; mix in 1 level tablespoonful of salt. Tie in a piece of muslin and hang in a cool place to drip for three days.

English Cream Cheese

Take 1 quart of cream; if not desired very rich add 1 pint of milk. Set the dish in hot water and warm the cream almost to boiling point. Remove and add 1 tablespoonful of rennet; let stand till thick, then break slightly with a spoon and tie in a thick cloth, press lightly with a weight for one-half day, tie in a finer cloth, rub powdered salt over the cloth, and hang up for a day or two.