The Monmouth Baptist ladies' cook book

Scald three cups of milk in the double boiler. Add one-half cup of best rice and let it cook one hour, or until perfectly soft ; do not stir. Then add one rounded tablespoon of butter, one level teaspoon of salt, one-eighth teaspoon of paprika, one rounded teaspoon of fine minced parsley, and one-half cup of dry cheese shaved thin or grated. Stir until well mixed and let it cook ten minutes longer, or until the cheese is all melted. Have the timbale molds standing in a pan of hot water, grease them slightly, and fill with the rice mixture. Let them stand in the hot water on the back of the stove until ready to serve. Invert on plates and serve from the side ; pass sweet-pickled peaches or pears with them. CHEESE STICKS. Mrs. R. H. Scott. One quart flour, one teaspoon salt, shortening as for rich paste,, one and a half pints grated cheese. Mix flour and shortening, then add the cheese. Mix with milk to a stiff dough. Roll to the thickness of nearly half an inch. Sprinkle over it a little salt. Cut in narrow strips and bake to a light brown. Let them be thoroughly done before taking out. CHEESE STRAWS. Mrs. Helen Dean Wallace. One cup grated cheese, two cups flour, two tablespoons butter (heaping). Enough cold water to thin. Pinch of cayenne. Mix butter and cheese together, add water, then flour.- Roll thin. Cut in strips and bake in rather hot oven. CHEESE STRAWS. ■ Mrs. Otilla Roder Neece. Grate three tablespoons any kind of cheese. Add three tablespoons flour, a little red pepper and salt. Add to the dry ingredients one tablespoon melted butter, one tablespoon water and yolk of one egg. Roll thin, as for cookies. Cut in strips. Bake fifteen minutes, or to a light brown. Delicious with salads.. TOMATO SOUFFLE. Mrs. Anna Dunbar Sturtevant. Take half pint tomato pulp that has been rubbed through a sieve, one tablespoon butter, two tablespoons grated cheese, one and" one-half ounce of boiled macaroni, two tablespoons bread crumbs, one teasooon made mustard. Mix all together and stir over fire until boiling ; take from fire, cool and add three eggs well beaten, salt and pepper to taste. Turn into buttered dish and bake in quick oven. Dust with grated Parmesan cheese. WALNUT CHEESE. LTse any pliable cream cheese, roll into tiny balls, press half a walnut on each side ; when ready to serve they should in size and appearance resemble the homemade walnut creams. SOMETHING FOR LUNCH. Break a quarter of a pound of cheese into bits and pound with it to a smooth paste two spoonfuls of butter, the yolks of two eggs, one teaspoon of mustard, a very little cayenne, and a half-teaspoon of salt. Toast six slices of bread, and after spreading them with the mixture, lay them in a pan in a hot oven five minutes. Serve at once. Bread "Nature has Meal and Bran." — Cymbeline, Miss Minnie Babcock.