The new practical housekeeping

next mustard and pepper. Some add a cup bread-crumbs soaked in a little milk, which should be pressed dry and put in last. Or the well-beaten yolks of two eggs may be added after the butter and cheese are melted. Have ready some nicely-toasted slices of bread cut in square or diamond-shaped pieces of any size desired, and serve at once on a hot platter, as it is quite spoiled if allowed to get cold. The mustard may be omitted if desired, and some think it more delicate to dip the toast quickly, after buttering, into a shallow pan of boiling water ; have some cheese ready melted in a cup, and pour some over each slice. The best way to serve is to have little plates made hot, place a slice on each plate, and serve one to each person. The Welsh rare-bit makes a decidedly pretty course, served in little chafing-dishes in silver, or plated silver, about four inches square, one of which, standing in a plate, is to be served to each person at table. The reservoir contains boiling-hot water ; the little platter holds the slice of Welsh rare-bit, which is thus kept hot. A poached egg is sometimes placed on each slice, and it is then served under the name of Golden Buck, Poach the eggs in boiling water seasoned with a little salt, half gill vinegar and teaspoon butter, place a slice of fried or boiled bacon on top of the poached eggs and it is sent to table as Yorkshire Rare-hit To Toast Cheese. — Grate or slice the desired quantity of cheese and put with a bit of butter into the cheese toaster, which is prepared by filling the bottom with hot water. Our engraving illustrates a cheese toaster _ ^ with hot water reservoir ; the cheese is melted in ^ cheese toaster an upper tin placed in the reservoir. If one of these useful little utensils cannot be had, melt the cheese in a pie tin on back ^' itove or range, or over a kettle of hot water. English Bread and Butter, — This is to serve with a cheese course. Cut an even slice off a large loaf of fresh home-made bread, butter the cut end of the loaf thinly, then hold it against the side with the left hand and arm, and with a sharp, thin knife, cut an even slice not more than an eighth of inch thick; a little practice and a steady grasp of the bread and knife will enable any one to produce regular whole slices ; fold each slice double with the butter inside, and serve them on a clean napkin. The slices may be rolled like a napkin, and served, in this case bake the bread in the following manner : When well risen in the single loaf pan, invert it upon an ordi- Bread pu. uary drippiug-pau, leaving the other pan still over the loaf, as illustrated, and bake as other bread, taking off upper pan at end of one hour to see if it is done. This bread is more easily rolled than any other, and is also prized for eating as well as rolling ; slice and roll as directed in Wedding Rolh. Fromage. — Beat two eggs very light, stir in a half pint cream and add a half pound grated cheese and a pinch of cayenne pepper ; pour into buttered soup plates, bake fifteen minutes and serve.