Sundries.

CRACKERS AND CHEESE TOASTED.

Butter some zepherettes and sprinkle thickly with
grated Parmesan cheese, bake in a quick oven, or
toast on a gridiron; serve hot.

CRACKERS WITH CREAM CHEESE AND GUAVA JELLY.

Spread zepherettes with cream cheese and dot
with Guava jelly.

WELSH RAREBIT.

Half a pound of American cheese, two butter
balls, two eggs, half a teaspoonful of mustard, a salt-
spoonful of salt, a dash of cayenne pepper, half a cup
of milk and an even saltspoonful of soda. Cut the
cheese fine, melt the butter in a chafing dish or spider,
stir the mustard, salt and pepper with it, then add
the cheese and milk ; when the cheese is dissolved add
the eggs slightly beaten and stir until it thickens.
Serve on toast.

CHEESE SOUFFLE.

Melt one tablespoonful of butter in a spider, add
to it a slightly heaping tablespoonful of flour and one
cup of hot milk, half a teaspoonful of salt, a dash of
cayenne pepper and one cup of grated Parmesan
cheese ; then add the yolks of three eggs beaten light,
remove from the fire and let it cool; then add the
whites of eggs beaten stiff, turn into a pudding dish,
bake twenty -five minutes and serve immediately.

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