The national course in home economics

CHEESE OMELET— No. 2. Three eggs, four tablespoonfuls of grated Parmesan cheese, one ounce of butter. Beat the eggs well and stir the cheese into them; season with salt, pepper, and mustard. Melt the butter in an omelet pan, and when hot pour in the mixture. Proceed as in plain omelet. Mary Renno. FROMAQE, DRESSED. Moisten eight or ten ounces of good cheese, broken into small bits, with one-half of a pint of thick cream. Rub it smooth in a mortar and add two eggs, with the white of one, both beaten together, and a pinch of cayenne. Bake in a moderate oven for fifteen minutes. A C. M. TOASTED CHEESE. Melt one-half of a pint of grated cheese very gradually in a gill of sweet cream over the fire and as soon as it is hot remove, and stir in the yolk of one egg with a piece of butter the size of a hickory nut and a little pepper. Toast small squares of bread and butter them. Lay the slices on a platter over a dish of hot water, spread the cheese over the toast, and serve soon, or the cheese will grow tough. Mrs. Mariette Purvie. NEUFCHATEL CHEESE. Have one Neufchatel cheese, one teacupful of sugar, grate a lemon rind and use with it one-half of the juice, one-half of a teacupful each of rolled cracker crumbs and currants, four eggs, one tablespoonful of melted butter, one-half of a teacupful of cream or rich milk, one-half of a nutmeg grated and one salt-spoonful of salt. Mix the cracker crumbs dry with the cheese, first removing the wrapper and taking off the thin skin on the outside of the cheese; crumble the cheese and cracker crumbs well together, beat eggs well with the sugar and add, following with the butter and cream. If the cream is very rich the butter may be omitted. Put in lemon, nutmeg and currants. Mix all well together and put into wellbuttered patty pans lined with puff paste. Bake twenty minutes in a quick oven. They will puff up, but must not be permitted to get too brown. Mrs. Serah Chichester. CHEESE PUDDING. In a cup of new milk dissolve a piece of butter the size of a walnut and pour over a tablespoonful of bread-crumbs ; let it soak, then add two eggs well beaten, and one-half of a pound of finely-grated cheese. Pour the mixture into a well-buttered mold and bake in a quick oven. Serve as hot as possible. E. J. A. RAMEQUINS OF CHEESE PASTRY. When there is a puff paste left after making pies and tarts roll it out lightly, and sprinkle over it grated cheese. Fold the paste in three, and sprinkle every fold with the cheese. Cut shapes out with an ordinary pastry-cutter, brush them over with the beaten yolk of an tgg, and bake in a quick oven. W. T. M. MELTED CHEESE. Grate one-half of a pound of good creamery cheese, add five eggs and one-half of this quantity of butter, and stir all together over a moderate fire, till the eggs are set. Slice bread and toast it brown. Eat with the cheese, which must be served very hot. Mrs. Ida Gregg. ESCALLOPED CHEESE. One cupful of cheese, chopped fine, two well-beaten eggs, one cupful of milk, one cupful of cracker crumbs, one-half of a salt-spoonful of salt. Stir well together, turn Into a buttered dish and bake in a quick oven. Marion Miller. CHEESE FONDU.