The new practical housekeeping

Cheese Fingers, — Roll pie paste out thin and cut into strips about four inches long and one and one-half wide; strew each thickly with grated cheese, season with pepper and salt, double the paste lengthwise, enclosing the cheese, pinch the edges and bake in quick oven. Wash over with beaten egg just before taking out and sift a little powdered cheese on top. Shut oven door a moment to glaze them well ; pile log-cabin fashion on a napkin in a warm dish and serve hot. Cheese Fondu, — There are many ways of preparing this dish, of which the following are considered the best : Four eggs, the weight of two in cheese, Parmesan or Cheshire if obtainable, the weight of two in butter ; pepper and salt to taste. Separate the yolks from the whites of the eggs ; beat the former in a basin and grate the cheese, or cut it into very thin flakes. Break the butter into small pieces, add it to the other ingredients with sufficient pepper and salt to season nicely, and beat the mixture thoroughly. Well whisk the whites of eggs, stir them lightly in last, and put into oven as quickly as possible. Bake in a souffle dish or small round cake tin. Fill only half full, as it should rise very much. Pin napkin round the dish if there is no ornamental receptacle, and serve very hot and quickly. If allowed to stand after taken from the oven, the beauty and lightness of the fondu will be completely spoiled. If one has not an ornamental receptacle, a pretty way of serving is to line the baking pan with paper cut in a fringe at the top. Or bake in individual molds or tins of small size lined thus with paper, or in thick paper molds of any fancied form, remembering that they must be only half filled when put in oven. Another excellent recipe is to take as many eggs as there are to be persons at table, weigh them in the shell, and take one-third their weight in the best cheese to be had, and one-sixth as much butter as cheese. To the well-beaten eggs add the grated cheese and the butter broken into small pieces, and stir together with a wooden spoon ; put over the fire and stir until thick and soft ; add salt and pepper to taste and serve on very hot silver or metal plate. Do not allow the fondu to remain on the fire after the mixture is set, for if it boils it will be entirely spoiled. Or, take one cup bread-crumbs, very dry and fine, two scant cups of milk, rich and fresh or it will curdle, one-half pound dry old cheese, grated, three eggs whipped very light, one small tablespoon melted butter, pepper and salt to taste, and a pinch of soda dissolved in hot water and stirred into the milk ; soak the crumbs in the milk, beat into these the eggs, butter and seasoning, and lastly the cheese. Butter a neat baking dish, pour the fondu into it, strew dry breadcrumbs on the top and bake in a rather quick oven until delicately browned. Serve immediately in the baking dish, as it soon falls. Economical and delicious. Cheese Fritters. — Put six tablespoons flour in a bowl and pour a half tablespoon melted butter into , the center ; add to this, by