Miss Parloa's kitchen companion

Beat the egg well, and add three-fourths of the milk to it. Dip the bread in this mixture, and let it stand on a plate long enough to absorb all the milk and egg. Butter a gratin dish or a platter with one table-spoonful of the butter, and lay the bread upon it. Set the dish where it will keep cool until the time for placing it in the oven. Cut the cheese into bits, and put it in a small saucepan with the salt, pepper, and remainder of the milk and butter. Set this pan into another containing boiling water, and place the large pan on the stove. Stir the contents of the small basin occasionally until all are melted. Meanwhile put the dish of soaked bread into the oven. As soon as the cheese becomes melted, take the bread from the oven, and spread the hot mixture upon it. Return to the oven, and cook for five minutes longer. Serve the ramequin the moment it comes from the oven. It is suitable for a luncheon or supper dish, as well as for a course in a dinner. * Toasted Cheese. Use half a dozen slices of bread, half a pound of American soft cheese, half a teaspoonful of salt, one-fourth of a cupful of milk, three table-spoonfuls of butter, and onone-tenth of a teaspoonful of cayenne. Cut the cheese in thin slices, -and put it into a saucepan with the salt, pepper, milk, and one table-spoonful of the butter. Place this saucepan in another containing boiling water, and cook its contents for about six minutes, stirring frequently. While this mixture is cooking, toast the bread and butter it. Spread the hot mixture upon the toast, and place on a hot dish. Heat a small shovel until it is red, and hold it over the dish, to brown the cheese slightly. Serve immediately. If one have a salamander, that of course should be used instead of a shovel ; or if there be a gas stove in the house, place the dish under the broiler, and brown the cheese in that way. Toasted cheese is a suitable dish for dinner, luncheon, or supper. * Roasted Cheese. This is excellent for the cheese course in a dinner, and is also a good dish for either luncheon or supper. It is made of half a dozen slices of bread, a quarter of a pound of cheese, two table-spoonfuls of butter, the yolks of two eggs, one teaspoonful of dry mustard, one-fifth of a teaspoonful of cayenne, and half a teaspoonful of salt. Break the cheese into bits. Put it into a mortar with the other ingredients (except the bread), and pound all to a smooth paste. Toast the bread, and after spreading it with this mixture, lay it in a pan and put into a hot oven for four minutes. Serve at once. Cheese Puffs. These are made of two table-spoonfuls of butter, four of flour, four of grated cheese, one cupful of water, half a teaspoonful of salt, one-fifth of a teaspoonful of cayenne, and two eggs. Put the butter and water on the stove in a saucepan. Mix the flour, cheese, salt, and pepper, and stir the mixture into the boiling liquid in the saucepan. Cook for three minutes, beating all the while ; then remove from the fire, and set away to cool. When the mixture becomes cold, add the eggs, unbeaten, and only one at a time. Beat the batter very thoroughly for about a quarter of an hour.