Cheese Pudding. — Lay thin slices of stale bread, lightly buttered, in a baking dish, and cover with broken cheese, no matter how old and. dry it is. Season with red pepper and salt. Fill the dish with alternate layers of bread and cheese. Beat two eggs in a pint of milk, pour over the bread and cheese, and bake in a hot oven. This will serve six per- Spanish Rabbit — To a cupful of grated cheese add two-thirds the quantity of minced oni^, which is first cooked in boiling water. Drain and add milk almost tb cover the onions ; season with salt and pepper✪ Spanish Rabbit and when the milk is hot put in the cheese. As soon as the cheese is melted stir in one well-beaten egg. Cook a moment longer and serve. in THE RURAL COOK BOOK. Cheese Ramekins.— Two ounces of bread crumbs boiled in one gill of milk; to this add four tables poonfuls of grated cheese, two of melted bulter, and stir over the lire until blended. Take off and add the beaten yolks of two eggs, salt and pepper to taste. Beat the whites of three e^:s✪ Cheese Ramekins stiff, stir carefully into the mixture, and bake 13 minutes in a quick oven. Cheese Souffle, — Put two tablespoon fuls of butler in a saucepan; when it ntjits add one heaping tab'espoontui of flour, stir until smooth; add a half-cup of milk, a saltspoonful of salt and a saltspoonful of paprika; cook two mfciutes; add Ihc well-bsaten yolks of three eggs and one cup of grated cheese✪ Cheese Souffle, but take it off the fire just before adding them, and when you stir them all in well set it away to cool. When cold add the stiffly beaten whites of the eggs, turn into a buttered dish and place im- mediately in the oven and bake 2S or 30 minutes. Have a folded napkin ready to wrap around the dish and serve it immediately, or it will fall. Cheese Sticks. — Mix together one pint grated cheese, one pint flour, one tablespoon bulter, two scant teaspoons baking powder, a little salt and a dash of pepper. Mix with milk or water✪ Cheese Sticks and roll thin like pis crust. Cut into strips four or five inches long and nearly an inch wide. Bake in a quick oven. Cheese Straws. — One cupful of grated cheese and one tabtespoonful of butteF creamed together; two slices of bread, without crust, dried in oven and roiled fine. Four tablesp"onfuls of cold water, pinch of salt, dust of red pepper, and flour enough to roll out✪ Cheese Straws. Cut in strips and bake a delicate brown. Cheese Toast.t— Grate a cupful of cheese, and lightly mix in a heaping saltspoonful of muslard, a half- salt spoonful of salt and a speck of cay- enne. Heap this on thin strips or triangles of buttered toast✪ Cheese Toast, place them in a hot oven for a few moments, and serve as soon as the c-heese begins to melt. Any kind of a thin cracker may be used instead, and a dusting of paprika over each piece in place of the cayenne. Welsh Custards. — One cupful of dry grated cheese, four c^s. one cup- ful of milk, one teaspoonful of butter, two of flour, mixed with milk, a bit of soda size of pea, half i teaspoonful of salt and a pinch of cayenne. Heat the milk, stirring in the soda, butler, salt and pepper, and the flour mixture, and pour scalding hot on ihe eggs beaten light in a bowl. Add the cheese, beat up for a minute, pour into buttered custard cups and bake in a brisk oven for 20 minutes. They should be served instantly. Jm,l,z.:d=,G00gIe CHAPTER XV. WARM SUPPBR AND BREAKFAST DISHES. Anchovy Toast. — Toast a small round of bread for each person, butter and put in vegetable dish. Make a sauce of one pint of milk and two tables poo nfuls of flour; when thickened add level saltspoonful of salt, dash of cayenne and three teaspoonfuls of anchovy essence or five anchovies boned and pounded. Pour over the toast; serve hot. ✪ Welsh Custards

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Cheese Pudding. — Lay thin slices of stale bread, lightly buttered, in a baking dish, and cover with broken cheese, no matter how old and. dry it is. Season with red pepper and salt. Fill the dish with alternate layers of bread and cheese. Beat two eggs in a pint of milk, pour over the bread and cheese, and bake in a hot oven. This will serve six per- Spanish Rabbit — To a cupful of grated cheese add two-thirds the quantity of minced oni^, which is first cooked in boiling water. Drain and add milk almost tb cover the onions ; season with salt and pepper and when the milk is hot put in the cheese. As soon as the cheese is melted stir in one well-beaten egg. Cook a moment longer and serve. in THE RURAL COOK BOOK. Cheese Ramekins.— Two ounces of bread crumbs boiled in one gill of milk; to this add four tables poonfuls of grated cheese, two of melted bulter, and stir over the lire until blended. Take off and add the beaten yolks of two eggs, salt and pepper to taste. Beat the whites of three e^:s stiff, stir carefully into the mixture, and bake 13 minutes in a quick oven. Cheese Souffle, — Put two tablespoon fuls of butler in a saucepan; when it ntjits add one heaping tab'espoontui of flour, stir until smooth; add a half-cup of milk, a saltspoonful of salt and a saltspoonful of paprika; cook two mfciutes; add Ihc well-bsaten yolks of three eggs and one cup of grated cheese, but take it off the fire just before adding them, and when you stir them all in well set it away to cool. When cold add the stiffly beaten whites of the eggs, turn into a buttered dish and place im- mediately in the oven and bake 2S or 30 minutes. Have a folded napkin ready to wrap around the dish and serve it immediately, or it will fall. Cheese Sticks. — Mix together one pint grated cheese, one pint flour, one tablespoon bulter, two scant teaspoons baking powder, a little salt and a dash of pepper. Mix with milk or water and roll thin like pis crust. Cut into strips four or five inches long and nearly an inch wide. Bake in a quick oven. Cheese Straws. — One cupful of grated cheese and one tabtespoonful of butteF creamed together; two slices of bread, without crust, dried in oven and roiled fine. Four tablesp"onfuls of cold water, pinch of salt, dust of red pepper, and flour enough to roll out. Cut in strips and bake a delicate brown. Cheese Toast.t— Grate a cupful of cheese, and lightly mix in a heaping saltspoonful of muslard, a half- salt spoonful of salt and a speck of cay- enne. Heap this on thin strips or triangles of buttered toast, place them in a hot oven for a few moments, and serve as soon as the c-heese begins to melt. Any kind of a thin cracker may be used instead, and a dusting of paprika over each piece in place of the cayenne. Welsh Custards. — One cupful of dry grated cheese, four c^s. one cup- ful of milk, one teaspoonful of butter, two of flour, mixed with milk, a bit of soda size of pea, half i teaspoonful of salt and a pinch of cayenne. Heat the milk, stirring in the soda, butler, salt and pepper, and the flour mixture, and pour scalding hot on ihe eggs beaten light in a bowl. Add the cheese, beat up for a minute, pour into buttered custard cups and bake in a brisk oven for 20 minutes. They should be served instantly. Jm,l,z.:d=,G00gIe CHAPTER XV. WARM SUPPBR AND BREAKFAST DISHES. Anchovy Toast. — Toast a small round of bread for each person, butter and put in vegetable dish. Make a sauce of one pint of milk and two tables poo nfuls of flour; when thickened add level saltspoonful of salt, dash of cayenne and three teaspoonfuls of anchovy essence or five anchovies boned and pounded. Pour over the toast; serve hot.

The Rural cook book