Miss Parloa's kitchen companion

First open a jar of anchovy paste. Cut each of half a dozen slices of light, stale bread into three parts. Put half a cupful of butter into a pan of hot water, and let it stand and melt until sediment falls to the bottom of the cup ; then pour the clear butter into a small frying-pan, and let it heat slowly to the boiling-point. Put the pieces of bread into this butter, and brown them slightly on both sides. Spread the paste on the toast, and serve immediately. * Cheese au Gratin. FOR this dish there should be used as many little dishes in which eggs are baked as there are persons to be provided for. If it be inconvenient to use egg-dishes, take any small fancy dishes. The materials required for six persons are: four eggs, one cupful of grated cheese, half a teaspoonful of salt, a grain of cayenne, two level table-spoonfuls of butter, six tea-spoonfuls of fine bread crumbs, and half a cupful of milk. First butter the little dishes. Beat the whites of the eggs to a stiff froth, and add the yolks and seasoning to them. When these ingredients are well mixed, add the cheese and then the milk. Pour the mixture into the little dishes, and sprinkle bread crumbs lightly upon the contents of each dish. Bake for eight minutes in a moderate oven. These are suitable for a course in a dinner, or for a dish at luncheon or supper. Small Cheese Souffles. This is the list of ingredients needed : three eggs, one cupful of soft mild cheese, grated, half a teaspoonful of salt, one-tenth of a teaspoonful of cayenne, two level table-spoonfuls of butter, one heaping table-spoonful of flour, and half a cupful of milk. Put the butter on the stove in a small frying-pan, and when it gets melted, add the flour. Stir the mixture until it is smooth and frothy, but do not let it get browned. Gradually add the milk, and boil for one minute; then add the seasoning and cheese and the yolks of the eggs, beaten well. Pour into a bowl, and set away to cool. When cold, add the whites of the eggs, beaten to a stiff froth, and turn the mixture into six buttered paper cases, — small coverless boxes made of stiff paper. Place in a shallow pan, and bake in a moderate oven for about twelve minutes. * Cheese Fondue. When carefully made, this is a most satisfactory dish for a cheese course in a dinner. It is also good for luncheon or supper. The ingredients are : a quarter of a pound of cheese, six eggs, three table-spoonfuls of butter, a level teaspoonful of salt, one-eighth of a teaspoonful of white pepper, and four slices of fried or toasted bread. After grating the cheese, beat the eggs till they are light, and add to them the butter, cheese, and seasoning. Turn the mixture into a bright saucepan, and, setting this into another containing boiling water, stir until the cheese is melted and the mixture is smooth and creamy. Cut the bread into eight parts, and lay it upon a hot dish. Pour the fondue over it, and serve immediately. * Swiss Ramequin. For six persons use eight small slices of stale bread, an egg, a cupful of milk, half a pound of mild soft cheese, half a teaspoonful of salt, a grain of cayenne, and two generous table-spoonfuls of butter.