CHEESE STRAWS.— Mix together 4 tablespoons of flour, a pinch of salt, a very little cayenne pepper, and 3 oz. of grated English cheese. Add the beaten yolk of an egg✪ Cheese Straws, and then enough iced water to make a very stiff paste. Roll the paste out on a board into a sheet ■J of an inch thick. Cut the paste into strips ^ of an inch wide and 5 inches long, and bake them about 10 minutes in a very hot oven. They should be a very light brown. If you have any scraps of paste left, roll them into a sheet, and cut it into small rings. Bake them, and slip little bundles of the straws through them. TOAST WITH CHEESE.— In 1 cup of milk stir 1 cup of grated cheese, and boil until the cheese softens in the milk; then add 2well= beaten eggs✪ Toast with Cheese; stir until it boils, take from the fire and spread over nicely=browned toast. Served very hot. This will be found enjoya- ble. It is a nice dish for breakfast or tea. WELSH RAREBIT.— Cut slices of stale bread about | inch thick, and toast them a nice brown on both sides (take time enough 6o that it can be well done without scorching, and this rule will apply to making toast at any time). Have as many thin slices of rich, mild cheese as there are of the toasted bread; dip the edges of the toast in hot water, and spread with softened butter; lay a slice of the cheese on each slice of toast, and set the platter on the top shelf of a hot oven until the cheese is melted into the toast and slightly browned. Another way is to lay each slice of toast on a blue^^edged English baking=^plate, just a little larger than the toast; 202 MILK, BUTTER AND CHEESE dust a little cayenne, or peppe✪ Welsh Rarebitr, on the toast before putting on the cheese; place the little plates in a large dripping-pan, without water, set on the top shelf of the hot oven, and when done as above directed, serve each person with the rarebit on the hot plate. Another method is to melt the cheese in a little cup and pour it over the prepared toast. Some add a little butter and milk, stirring it into the melted cheese till smooth, before pouring it over the toast. Others add a little egg, butter, mustard and cayenne. Do not make it until just ready to serve it, as, if it stands and becomes cold, it will be nearly spoiled. CHEESE CRACKERS.— Take small, thin crackers, sprinkle on grated cheese✪ Cheese Crackers and set in the oven until the cheese adheres to them. Serve either hot or cold. Some people butter the crackers lightly and add a dash of cayenne before sprinkling on thp g-^ated cheese. SALADS. ALADS are preparations of vegetables, fruits, nuts, meafe? and fish, which are dressed with oils, acids, salt, pepper and often mustard. Vegetables when eaten raw are apt to fer- ment in the stomach and the condiments used, such as vine- gar, pepper, salt and mustard, aid in their digestion. The prejudice against the use of oil which is entertained by many people is proba- bly exaggerated, as it is a nutritious food and aids digestion, but medical authorities differ about its value.

AI-modernized reading of the original text

CHEESE STRAWS.— Mix together 4 tablespoons of flour, a pinch of salt, a very little cayenne pepper, and 3 oz. of grated English cheese. Add the beaten yolk of an egg, and then enough iced water to make a very stiff paste. Roll the paste out on a board into a sheet ■J of an inch thick. Cut the paste into strips ^ of an inch wide and 5 inches long, and bake them about 10 minutes in a very hot oven. They should be a very light brown. If you have any scraps of paste left, roll them into a sheet, and cut it into small rings. Bake them, and slip little bundles of the straws through them. TOAST WITH CHEESE.— In 1 cup of milk stir 1 cup of grated cheese, and boil until the cheese softens in the milk; then add 2well= beaten eggs; stir until it boils, take from the fire and spread over nicely=browned toast. Served very hot. This will be found enjoyable. It is a nice dish for breakfast or tea. WELSH RAREBIT.— Cut slices of stale bread about | inch thick, and toast them a nice brown on both sides (take time enough 6o that it can be well done without scorching, and this rule will apply to making toast at any time). Have as many thin slices of rich, mild cheese as there are of the toasted bread; dip the edges of the toast in hot water, and spread with softened butter; lay a slice of the cheese on each slice of toast, and set the platter on the top shelf of a hot oven until the cheese is melted into the toast and slightly browned. Another way is to lay each slice of toast on a blue^^edged English baking=^plate, just a little larger than the toast; dust a little cayenne, or pepper, on the toast before putting on the cheese; place the little plates in a large dripping-pan, without water, set on the top shelf of the hot oven, and when done as above directed, serve each person with the rarebit on the hot plate. Another method is to melt the cheese in a little cup and pour it over the prepared toast. Some add a little butter and milk, stirring it into the melted cheese till smooth, before pouring it over the toast. Others add a little egg, butter, mustard and cayenne. Do not make it until just ready to serve it, as, if it stands and becomes cold, it will be nearly spoiled. CHEESE CRACKERS.— Take small, thin crackers, sprinkle on grated cheese and set in the oven until the cheese adheres to them. Serve either hot or cold. Some people butter the crackers lightly and add a dash of cayenne before sprinkling on the grated cheese. SALADS are preparations of vegetables, fruits, nuts, meats and fish, which are dressed with oils, acids, salt, pepper and often mustard. Vegetables when eaten raw are apt to ferment in the stomach and the condiments used, such as vinegar, pepper, salt and mustard, aid in their digestion. The prejudice against the use of oil which is entertained by many people is probably exaggerated, as it is a nutritious food and aids digestion, but medical authorities differ about its value.

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