Miss Parloa's kitchen companion

Put four quarts of sweet milk into a pan, and let it stand in a warm place long enough to become sour. Care must be exercised to prevent it from becoming too sour. Just as soon as it gets thick it will be ready for use. In summer this may be at the end of twenty-four hours ; in winter, at the end of two or three days. Place the pan of sour milk over a kettle of boiling water, and heat ;t almost to the boiling-point. When the pan has been over the water about six minutes, take a large spoon and turn the milk over by spoonfuls, getting the hot part on top. When the whey has become so hot that it cannot be touched with a finger, turn the entire mass into a colander, and let it drain off. When it is free of whey, add a teaspoonful of salt and a table-spoonful of butter, and press the mixture into a dish of handsome shape, or mould it into balls about the size of hens' eggs. It improves the cheese to put in four or five table- spoonfuls of cream with the drained curd, at the time tl\e butter and salt are added. * Deviled Biscuit. Mix a table-spoonful of Parmesan cheese, one of dry mustard, one of olive oil, half a teaspoonful of salt, one- fifth of a teaspoonful of cayenne, and two table-spoon- fuls of milk, Spread the mixture lightly upon half a CHEESE DISHES. 405 dozen soda-biscuit, and toast over a hot fire. Serve immediately. If objection be made to the use of oil, substitute a table-spoonful of melted butter. Only a delicate flavor is given to the biscuit by the ingredients named ; and if a strong taste be desired, double the quantity of mate rials for the mixture. Cheese Fingers. There will be required for these fingers some trim- mings of puff paste, one cupful of grated stale cheese, one-fourth of a teaspoonful of cayenne, half a teaspoon- ful of salt, and one egg. Beat the egg well. Eoll the paste very thin, and cut it into strips about four inches long and less than half an inch wide. Mix the salt and pepper with the cheese. Strew the strips of paste with this mixture. Double the paste lengthwise. Pinch the edges, and bake in a quick oven for twelve minutes. Wash over with the beaten egg, and sprinkle with cheese. Return to the oven for about two minutes — just long enough to melt the cheese. These are served hot as a cheese course in a dinner ; or they may be served with the salad. 406 MISS PAKLOA'S KITCHEN COMPANION. DISHES OF EGGS. THROUGHOUT the spring and summer eggs form a large part of the fare at breakfast and luncheon ; and unless they be served in a variety of ways, one may get tired of them. The most healthful modes of preparing them are, of course, those by which they are not sub- jected to a temperature higher than that at which water boils. If they be covered with cold water, and this be heated to the boiling-point without being allowed to boil, the eggs will be tender and digestible, — the white yield- ing to pressure like thick cream if taken between the fingers. The result will be the same when the eggs are covered with boiling water and set where the water will keep hot for ten minutes without boiling.