The new practical housekeeping

Cheese Sandwiches. — Rub yolks of three hard boiled eggs to a smooth paste with one tablespoon melted butter, season with pepper and salt, and work in one-fourth pound good English cheese, grated, 'or any cheese may be used. Spread the mixture on very thin slices of bread, and fold. Or place slices of good rich cheese half an inch thick between slices of brown-bread and butter, set them on a plate in oven until well toasted and serve on napkin quickly while very hot. Cheese Souffle. — Two tablespoons butter, one heaping tablespoon flour, half cup milk, cup grated cheese, three eggs, half teaspoon salt, speck of cayenne. Put the butter in the saucepan and when hot add the flour and stir until smooth but not browned, add the milk and seasoning and cook two minutes, then add the well beaten yolks of eggs and the cheese; set away to cool; when cold add the stiffly frothed whites, turn into a buttered souffle pan or baking dish and bake from twenty to twenty-five minutes. Serve the moment it comes from the oven. The dish in which this is baked should hold a quart. Cheese Soup. — Mix one and a half cups flour with one pint rich cream, four tablespoons each butter and grated Parmesan cheese with a speck of cayenne ; place the basin m another of hot water and stir until the mixture becomes a smooth, firm paste ; break into it two eggs and mix quickly and thoroughly, cook two minutes longer and set away to cool ; when cold roll into little balls size of American walnut. When the balls are all formed drop them into boiling water and cook gently five minutes ; put them in a souptureen and pour three quarts of clear boiling soup-stock over them. "" Pass a plate of finely grated Parmesan cheese with the soup. Cheese Vol au Vents. — Cut rounds of bread from slices an inch thick, cut out an inner round, leaving a shallow cavity. Dip in beaten egg and fry a light browru Then fill the cavities with a mixture made by stirring into a half cup 'of boiling water one table- ohe«M voi au veou. ^ spoon butter and five tablespoons grated cheese, and when this is melted the well-beaten yolks of two eggs. Season with pepper and salt, beat together one minute and put in a handful bread-crumbs. After filling the rounds of fried bread brown very quickly in oven and serve on folded napkin. Cheese Straws. — Sift six ounces flour on the pastry-board, make a hole or well in the center ; into this well put two tablespoons cream, three ounces grated Parmesan, or any rich drv cheese, fbur ounces butter, half a level teaspoon salt, quarter salt-spoon each