Salads, sandwiches, and savouries

Cheese Pudding. — Mix two eggs with 5oz. of cheese and half a pint of boiling milk, pour the mixture into a pie-dish and bake for fifteen minutes. This may be turned out if liked, but is better if served in the dish it was cooked in. Cheese d V Italienne. — Half a pound of grated Parmesan cheese, quarter of a pound of mutton suet, 2oz. of boiled and cut-up macaroni, with pepper and salt to taste. Beat all this together with two eggs, and steam for one hour and ten minutes in a well-buttered basin or mould. Serve with rich tomato sauce over and round it. If preferred, any other rich savoury sauce, or even clear gravy, may be served round it. Rice is just as good as macaroni for this dish. Cheese d VHollandaise. — For six little croustades of fried bread, mix two tablespoonfuls of grated Parmesan with a gill of Hollandaise sauce, fill up the croustades with this and set them in the oven just long enough to colour the surface, and serve at once. Canapes au Parmesan. — Stew an ounce of minced onion in half an ounce of butter till it turns a pale yellow, then put into this pan half a pound of tomatoes, quartered, and stew them gently till tender ; then sieve them through a hair sieve, moistening them as you do so with a few drops of cream or new milk. Now return the pan to the fire and stir the tomato puree with enough grated cheese to make it like thick batter, seasoning it with freshly H ground black pepper ; then spread this very thickly on fingers or rounds of fried bread, and serve as hot as you can make it, dusted with freshly grated Parmesan. It is by many reckoned an improvement to cook a Imnch of herbs and a bay-leaf with the tomatoes. Kiscli au Parmesan. — Beat up the yolks of five or six eggs with a gill of cream or new milk, an ounce of grated Parmesan, a good pinch of cayenne, and a dust of salt. Pour the mixture into little china souffle cases, bake in a moderate oven, and serve very hot. Cream Cheese Savoury.- — Cream 4oz. of butter and mix it with three well-beaten eggs, and when it is all like cream add a quarter of a tin of unsweetened condensed milk (or use cream), three tablespoonfuls of grated cheese, cayenne, and a good squeeze of lemon juice ; then add sufficient freshly made bread-crumbs to get it stiff enough to roil, drop these little balls into hot fat and fry a golden brown. Serve with dry toast and seasoned watercress. American Rarebit. — Prepare some toasted cheese as for Welsh rabbit, have ready as many squares of buttered toast well sprinkled with cayenne as you desire, stir one or two minced pickled gherkins into the mixture and pour it on to the toast, put a roll of broiled bacon or ham on top, and serve very hot. After fish and cheese savouries the most popular are the various kinds of toasts, and croutes, the difference between these being, that for the former 9y