The new practical housekeeping

degrees, eight tablespoons tepid water, beating all the time, yolk of one egg, half teaspoon each pepper and dry mustard, and three heaping tablespoons grated Parmesan cheese, and last the wellbeaten white. Drop a tablespoon at a time into hot clarified fat or lard. As the fritters brown and rise to top, turn and brown x the other side; place piece of kitchen paper (any clean, coarse brown paper) in a baking pan in open oven and put the browned frittersupon it for a moment that the paper may absorb the fat, then serve upon a hot plate covered with a hot napkin and garnished with sprigs of parsley. Cheese Omelet. — Beat up eggs as for ordinary omelet (see Eggs) and add to them the cheese cut in small pieces, a tablespoon to three eggs. The cheese may be stirred in quickly just before frying, or strewn over the omelet in the pan. A seasoning of salt and pepper should be added after putting in pan. Parmesan cheese should be grated and beaten in with the eggs, adding a little more just before folding the omelet, and serving with the grated cheese sprinkled on top. Serve as hot as possible and it will be delicious. Cheese Pudding, — One-half pound dry cheese, grated fine, one cup dry bread-crumbs, four well-beaten eggs, one cup minced meat — one-third ham, two-thirds fowl — one cup milk and one of good gravy — veal or fowl — one teaspoon butter, and a pinch of soda in the milk ; season with pepper and a very little salt. Stir the milk into the beaten eggs, tnen the bread-crumbs, seasoning, and meat ; lastly the cheese. Beat up well, but not too long, else the milk may curdle in spite of the soda. Butter a mold, pour in the pudding, cover, and boil three-quarters of an hour steadily. Turn out upon a hot dish and pour the gravy over it. Or, grate three ounces cheese and five of bread ; and having warmed one ounce butter in a quarter pint new milk, mix it with the above, add two well-beaten eggs and a little salt. Bake half an hour. Cheese Puffs. — Three ounces cream curd, one quart rich milk curdled with rennet, one gill milk, one tablespoon butter, one cup flour, two ounces grated cheese, three eggs. Have the curd scalded and drained dry, as in making cheese or smearkase. Boil the milk with the butter in it, drop in the flour all at once and stir the past^ over the fire a few minutes ; take off fire and put in the curd and the grated cheese, and pound the mixture smooth; then add the eggs one at a time and beat them in. Drop spoonfuls of this mixture into patty-pans, lined thinly with pie paste, and bake in a slack oven ; or else roll mixture very thin, cut in triangular shapes, put a spoonful of the mixture in the middle and pinch up the sides like a three-cornered hat, and bake on a biscuit pan. They will open out in baking. Good to eat with apple-sauce. Cheese Relish.—Place small piece butter in frying-pan with one-fourth pound thinly sliced fresh cheese and pour over it a cup sweet milk, quarter teaspoon dry mustard, pinch salt and pepper, Btirring all ^he time, then add gradually three iSnely rolled crackers and serve at once in a warm dish.