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artificial aid, is the opinion of those who are judges in these matters. A dry cheese is best for grating, and the Parmesan, Edam and Cheddar are largely used for this purpose, but any dry cheese or bits left over may be utilized. If the kind called for in any of the following recipes is not at hand, use the ordinary cheese. Serve as hot and as quickly as possible, for if allowed to cool the flavor and quality of the melted or cooked cheese is spoiled. In buying cheese, that which feels soft <»•«• »«**• between the fingers is richest and best. When mites have taken possession of a cheese, and one wishes to use it, the following recipe will have the effect of destroying them without injury to the cheese; Wipe the cheese, put it into a pot in which mutton has been cooked, whilst the water is yet hot, make the water boil a few seconds, take out cheese, wipe immediately, dry and then put it away in a dry place until required for use. The cheese bucket illustrated will be found the most convenient receptacle for cheese, the close-fitting cover excluding air and insects, and is much more easily moved about than a crock. Cheese Cakes. — Take twelve ounces curd made as in recipe for cream cheese, (product of four quarts milk), half cup each sugar, and butter, four yolks of eggs and a pinch of salt, flavoring with grated lemon rind, or extract and nutmeg. Rub the curd, as taken from the draining cloth, through a puree sieve, add the other ingredients and mix well together. Line patty-pans with paste, nearly fill with the mixture, Bake about fifteen minutes. The curd mixture, though seemingly too firm at first, melts and puffs up in the oven. Dredge powdered sugar over the tops when done. These are very delicious. As substitutes for rennet curd, which is as sweet as pounded almonds, the curd of sour milk and the curd of a custard that is spoiled through letting it boil, can be used if prepared by scalding and draining in the same way, but will not be quite so good. Cheese Crusts, — Cut stale bread in slices about two inches and a half thick ; trim off crust, place on a baking-pan and on each slice of bread put a heaping tablespoon of any mild cheese grated, or a very thin layer of strong, rich cheese ; on the top of the cheese put very little salt and pepper, and a bit of butter, and set the pan in a hot oven just long enough to slightly brown the crusts ; watch them, because they should only be browned a little ; let them cool on the baking-pan, and then transfer them, without breaking them or disturbing the cheese, to the dish on which they are to be served. Cheese crusts may be used at family dinners as a sort of dessert, or served at dinner or luncheon with any green salad or celery. Cheese Diablotins. — Put a gill milk in a stewpan, with two tablespoons butter; when boiling, stir in two tablespoons flour, keep stirring over the fire until the bottom of the stewpan is dry, then add four eggs by degrees, and a _^__^^_ pound grated cheese ; mix well, season with pep- Dimbtouns. per. Salt, and cayenne, rather highly, mold the paste into balls with the forefinger against the side of the stewpan containing it, drop them into hot lard ; fry of a nice light brown, and serve very hot; a quarter of this quantity may of course be made. An excellent dish. ^