Tried favourites cookery book

oz. Butter, 4 oz. grated Cheese, 1 teaspoonful Salt. 4 well-beaten Eggs. Put cheese and butter and a few bread crumbs into pan on fire. When they begin to melt add eggs and seasoning. Stir and cook till mixture can be pushed up into a soft muff-like form. Serve instantly. Cheese Omelette. 1 breakfastcupful Milk, ^ lb. Cheese, 2 Eggs, Pepper and Salt. Grate the cheese, and put it in a pan with the milk. Set it over the fire, and stir until the cheese is melted ; then lift pan from the fire. Beat up the eggs ; add them to the cheese and milk, also pepper and salt to taste. Pour all into a hot buttered pie-dish, and brown in an oven before the fire for 15 minutes. Cheese Pudding: (1). i lb. Bread, grated; lb. Cheese, grated; 2 Eggs, Pepper, Salt, a pinch of Carbonate of Soda, and Milk. Mix bread and cheese well ; add pepper, salt, and yolks of eggs; with sufficient milk or cream; beat up whites, then add very lightly. Bake in oven for half-an-hour. Cheese Pudding (2). 4 oz. Cheese, 1 teacupful Milk, 1 dessertspoonful Flour, 1 Egg, Pepper, Salt, and a tiny pinch of Carbonate of Soda. , i • ± -i. Put the milk into ,a pan, and grate or slice the cheese into it, stirring in the flour, pepper, salt, and carbonate of soda. Bring to the boil, and, when cpiite smooth, Pour all into a pudding dish, adding the eggs (yolk and white beaten up separately).. Place in an oven till brown and well risen. Serve hot. Potted Cheese. (A good way to use the last pieces of dry Cheese). 1 lb. of Cheese (grated), 4 oz. of butter, 1 tablespoonful of made Mustard, Salt and Pepper to taste. Mix all to a stiff paste with thick cream. This mixture will keep good for several weeks. Cheese Souffle. 1 oz. Butter, 1 oz. Flour, 1 gill Milk, i teaspoonful Salt, 3 oz. grated Cheese, 3 yolks of Eggs, 4 whites, and a little white and Cayenne Pepper. In a small saucepan mix the butter and flour over the fire, then add the milk. Stir till it boils and thickens. Take the pan off the fire and add the seasonings ; mix well, add yolks one by one, then the cheese. Have the whites beaten stiff, and stir them in gently. Pour all into a buttered souffle tin or pie-dish, and bake in a quick oven 20 minutes. Serve instantly. Cheese (Stewed). Melt I oz. butter in pan. Add 1 oz. grated cheese, ^ oz. flour, i teaspoon mustard, and about 1 gill milk to forai the cheese into nice smooth batter, rather thicker than cream. Prepare a slice of toasted bread, cut in four pieces, and place on each a spoonful of stewed cheese. Cheese Straws. 3 oz. of Flour, 2 oz. of Butter, yolk of an Egg, 2 oz. of grated Cheese, Cayenne Pepper, and Salt. Rub the butter into the flour, add the grated cheese and seasoning (Pannesan is best), mix all together with the yolk of an egg. Roll out and cut into strips about two inches long. Bake on a greased baking-sheet till a pale fawn colour. Cheese and tomato straws made by adding 1 tablespoonful tomato puree to mixture. Tomato Cheese. Melt 1 oz. butter with 1 tablespoonful tomato sauce. Stir weU. Add 2i tablespoonfuls grated cheese, a few drops lemon juice, and a little cayenne. Serve very hot on buttered toast. Crab Pie. Fill shell with meat from crab, a little pepper, salt, and parsley, and a few bread crumbs. Dot bits of butter over, and bake 1 hour. Craig:ie Toasts.