KOUMYSS.

One gallon fresh milk, one pint hot water, one cake
Fleishmann’s compressed yeast, eight or six tablespoon-
fuls granulated sugar. Dissolve yeast in a cup full of
warm water, add the other ingredients, bottle in patent
stoppered bottles (old beer bottles if perfectly clean).
Let stand twelve hours in a temperature of about seventy
to seventy-five degrees, as for bread raising. Then
remove to ice-box and keep at low, even temperature
until used. This beverage retails at seventy-five cents
per quart. Its cost if made at home is about fifty cents
per gallon. It is invaluable in many cases of chronic
dyspepsia, and is in reality milk champagne.

DELICATE WELSH RAREBIT.

One-half cup of milk in which melt two good slices of
broken cheese, add an egg which break in and stir
rapidly. Season with salt and place on well-buttered
toast.

ECONOMICAL RECIPE FOR HOLLANDAISE

SAUCE.

Good piece of butter, heaping tablespoonful flour, one
cup boiling water. Let boil ten minutes, with salt and
pepper to taste. Put in bowl the raw yolk of an egg,
juice of one-half lemon. To this add the cooked sauce,
stirring constantly. Can be used for pudding sauce by
using sugar instead of lemon.

CHEESE SOUFFLE.

One cup grated cheese, two tablespoonf uls butter, two
tablespoonfuls bread crumbs, two tablespoonfuls milk,
one-third tablespoon salt, one-third tablespoon mustard,
small pinch cayenne, yolks two eggs, whites three eggs.
Crumb the bread and boil in milk, add the butter, season-
ing, cheese and yolks; when beaten thoroughly stir in
whites. Fill twelve dishes three-quarters full. Bake ten
minutes and serve immediately.

CHEESE BALLS.

Mix four ounces of grated, dry cheese (any cheese
suitable for Welsh rarebit), add a little salt, a grating of
nutmeg and a dash of cayenne pepper. Mix lightly into
the stiffly-beaten whites of three eggs. Do not stir under
any circumstances. With the fingers, form into balls
about the size of a pigeon’s egg, drop in deep, smoking
fat as for doughnuts, and brown. Serve with hot but-
tered crackers, or with salad.

CHEESE STRAWS.

One cup of flour, one cup of old cheese (grated), one
tablespoonful of butter, a little salt and enough water
to make a stiff dough. A little cayenne pepper is an
improvement. Roll out thin and cut into strips a half
an inch wide and bake.