Cheese Patties

Have a slice of bread one and one-half inches thick, cut it into small rounds with a cutter, hollow out the middle to form a little cup. Fry eight of these in butter, first dipping them in milk and egg and breadcrumbs. Mix together two ounces of grated cheese, one ounce of butter, a tablespoonful of milk, and a little salt and cayenne; fill the breads with this mixture, stand them in the oven, and when the cheese is melted, serve them.

Hard Dumplings

Mix with half a pound of flour, a small quantity of salt, and make into a paste with cold water, keeping it rather firm. Cut the paste into small portions, make into balls and plunge these into a saucepan of boiling water, and boil for twenty minutes, being careful not to lift the lid of the saucepan until the dumplings are done. Take them out of the saucepan, pull them apart in the center, and serve with preserves, butter, sugar or gravy.

Indian Dumplings

Skin a quarter of a pound of beef suet, chop fine and dredge well with flour; add one saltspoonful of salt and a pint and a half of cornmeal, and mix all together well; add sufficient milk to form a stiff dough, knead well and divide into equal portions. On a well floured paste-board, form into balls not larger than an orange, beat them with a rolling-pin to make them light, and then tie them loosely in small cloths dipped into boiling water, wrung dry and well floured. Plunge the dumplings into boiling water and keep boiling incessantly for two hours; then take them out and dip for an instant into cold water before untying the cloths. Serve hot with boiled meat.

Cheese Fondu

Place five or six eggs in a saucepan, mix in a third of their weight of grated Parmesan cheese, and half this quantity of butter, and stir well over a slack fire until the eggs are set. Pour the mixture into a dish, and serve very hot. Slices of toast should go with this.

Fondus In Cases

Put a quarter of a pound of grated cheese in a basin with two tablespoonfuls of warmed butter and the yolks of two eggs; season with salt and pepper, and stir well together. Whisk the whites of the eggs to a stiff froth, then add them gradually to the cheese, stirring lightly. Take some paper cases and fill three parts with the mixture, and bake in a moderate oven. When cooked and lightly browned, arrange on a folded napkin, and serve.