The easiest way in housekeeping and cooking

This preparation of grated cheese and eggs can be made in a large dish for several people, or in "portions" for one, each in a small earthen dish. For one portion allow two eggs ; half a saltspoonful of salt ; a heaping tablespoonful of grated cheese ; two of milk ; and a few grains of cayenne. Melt a teaspoonful of butter in the dish, and when it boils, pour in the cheese and egg, and cook slowly till it is well set. It is served in the dish in which it is cooked, and should be eaten at once. An adaptation of this has been made by Mattieu Williams, the author of the "Chemistry of Cookery" It is as follows : — Soak enough slices of bread to fill a quart pudding-dish, in a pint of milk, to which half a teaspoonful of salt and two beaten eggs have been added. Butter the pudding-dish and lay in the bread, putting a thick coating of grated cheese on each slice. Pour what milk may remain over the top, and bake slowly about half an hour. Cheese Souffle. Melt in a saucepan two tablespoonfuls of butter, and add to it half a teaspoonful of dry mustard ; a grain cf cayenne ; a saltspoonful of white pepper ; a grate of nutmeg ; two tablespoonfuls of flour ; and stir all smooth, adding a gill of milk and a large cupful of grated cheese. Stir into this as much powdered bi-carbonate of potash as will stand on a three-cent piece, and then beat in three eggs, yolks and whites beaten separately. Pour this into a buttered earthen dish ; bake in a quick oven, and serve at once. In all cases where cheese disagrees it will be found that the bi-carbonate of potash renders it harmless. To BOIL Oatmeal or Crushed "Wheat. Have ready a quart of boiling water in a farina-boiler, or use a small pail set in a saucepan of boiling water. If oatmeal or any grain is boiled in a single saucepan, it forms, no matter how often it is stirred, a thick crust on the bottom ; and, as never to stir is a cardinal rule for all these preparations, let the next one be, a double boiler. Add a teaspoonful of salt to the quart of water in the inside boiler. Be sure this boiling, and then throw in one even cup of oatmeal or crushed wheat. Now let it alone for two hours, onl}' being sure that the water in the outside saucepan does not dr}^ awaj^ but boils steadily. When done, each grain should be distinct, yet jelly-like. Stirring makes a mere mush, neither very attractive nor palatable. If there is not time for this long boiling in the morning, let it be done the afternoon before. Do not turn out the oatmeal, but fill the outer boiler next morning, and let it boil half an hour, or till heated through. Coarse Homint. Treat like oatmeal, using same amount to a quart of water, save that it must be thoroughly washed beforehand. Three hours' boiling is better than two. Fine Hominy. Allow a cupful to a quart of boiling, salted water. Wash it in two or three waters, put over, and boil steadily for half an hour, or till it will pour out easily. If too thin, boil uncovered for a short time. Stir in a tablespoonful of butter before sending to table. Any of these preparations may be cut in slices when cold, floured on each side, and fried brown like mush. Fine Hominy Cakes.