Welsh Rare-Bit, No. 2

Grate one pint of cheese. Sprinkle on it half a teaspoonful of mustard, one-fourth of a teaspoonful of salt and a speck of cayenne. Heap this on slices of buttered toast. Put in the hot oven for a few moments, and when the cheese begins to melt, serve at once.

Corn Pie

Four ears of cold boiled corn, two eggs, one table-spoonful of butter, one of flour, half a cupful of milk, half a teaspoon-ful of salt, a little pepper. Cut the corn from the cobs. Mix the milk, gradually, with the flour. Beat the yolks and whites of the eggs separately, and add them and the other ingredients to the flour and milk. The butter should be melted. Bake twenty minutes in two squash pie plates. This is a dish for breakfast.

Hominy

Wash a cupful of hominy in two waters; then stir it into one quart of boiling water, with a teaspoonful of salt, and boil from thirty to sixty minutes. The latter time is the better. Be careful that the hominy does not burn. It can be used more than oatmeal, as it is good with any kind of meat. It is appropriate for any meal, and is nice eaten warm or cold with milk.

Oatmeal

Oatmeal, Indian meal and hominy all require two things for perfection-plenty of water when put on to boil, and a long time for boiling. Have about two quarts of boiling water in a large stew-pan, and into it stir a cupful of oatmeal, which has been wet with cold water. Boil one hour, stirring often, and then add half a spoonful of salt, and boil an hour longer. If it should get too stiff, add more boiling water; or, if too thin, boil a little longer. You cannot boil too much. The only trouble in cooking oatmeal is that it takes a long time, but surely this should not stand in the way when it is so much better for having the extra time. If there is not an abundance of water at first the oatmeal will not be very good, no matter how much may be added during the cooking. Cracked wheat is cooked in the same way.

Strawberry Short-Cake. One pint of flour, measured before sifting; one teaspoon-ful of cream of tartar, half a teaspoonful of soda, one-fourth of a teaspoonful of salt, two table-spoonfuls of sugar, four of butter, one tea-cupful of milk. Mix the other dry ingredients with the flour, and rub through a sieve. Rub the butter into the mixture, and add the milk. Butter two tin squash-pie plates. Spread the mixture in them, and bake in a quick oven from eighteen to twenty minutes. Mash one quart of strawberries with three-fourths of a cupful of sugar. When the cakes are taken from the oven, split and butter them, and put half of the strawberries and sugar in each cake. Serve immediately.

Sweet Strawberry Short-Cake. Three eggs, one cupful of sugar, two of flour, one table-spoonful of butter, one scant teaspoonful of cream of tartar, a small half teaspoonful of soda. Beat the butter and sugar together. Add the eggs, well beaten. Mix the soda and cream of tartar with the flour, and rub through a sieve. Stir into the beaten egg and sugar. Bake in deep tin plates. Four can be filled with the quantities given. Have three pints of strawberries mixed with a cupful of sugar. Spread a layer of strawberries on one of the cakes, lay a second cake over this, and cover with berries. Or, a meringue, made with the white of an egg and a table-spoonful of powdered sugar, may be spread over the top layer of strawberries.