Boiled Cheese

Put four tablespoonfuls of beer into a small saucepan, shred into it a quarter of a pound of good new cheese, and stir briskly over the fire until all is dissolved and it is on the point of boiling, then take it off instantly, for if the cheese is allowed to boil it will become tough. Have ready slices of toasted bread, spread the cheese on it, and serve as quickly as possible.

Grated Cheese

American or Cheshire cheese answers well for grating, and it is a useful way of using cheese which is cut low and not otherwise presentable. Take care the grater is dry and clean, and grate the cheese on to a butter or glass dish, which should be handed to each guest with butter. It is a good plan to have neatly-cut pieces of cheese rather less than an inch square, in the middle of the dish, so that any fancy in the matter may be gratified. These pieces, if not used, can be grated for the next day.