CHEESE STRAWS.

Take two ounces of flour and three ounces of
Parmesan cheese grated (it is better to buy the cheese
by the pound and have it grated at home), and two
ounces of butter. Rub the butter into the flour, add
the cheese and a little salt and cayenne pepper, and
make into a paste with the yolk of an egg ; roll the
paste out in a sheet about an eighth of an inch thick
and five inches wide and cut in narrow strips ; bake
in a hot oven about ten minutes.

PATE A CHOU FOR SOUPS

Put a gill of milk and an ounce of butter into a
saucepan over the fire ; when it comes to the boiling
point add two ounces of sifted flour; stir with a
wooden spoon until thick and smooth, then add two
eggs, one at a time, beating briskly; remove from
the fire and spread out thin, cut in pieces, the size of
a small bean, put them in a sieve, dredge with flour,
shake it well and fry in boiling fat until a nice brown.
Add to the soup after it is in the tureen.

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NALESNEKY (NALISTNIKI?) - A Russian Recipe.

Beat three yolks of eggs light, add to it half a
cup of milk, half a cup of water, one cup of flour, and
a little salt, mix until smooth, then stir in the whites
of three eggs beaten to a stiff froth. Have some
melted butter, brush over the bottom of a frying pan
and pour a little of the batter into it, let it cover the
bottom of the pan without being thicker than paper,
let it brown, turning it to brown the other side,
spread with any jelly preferred, fold in half and fold
again, making a wedge-shaped cake. Use all the
batter in this way, and serve hot. It would be well
to have two spiders in use.

NOODLE PUDDING.

Put two ounces and a half of noodles in a pint of
boiling milk and cook until stiff like mush. Remove
from the fire, and stir in one ounce and a half of but-
ter, one ounce of sugar, two tablespoonfuls of finely
chopped almonds, a few drops of extract of almond,
#NAME? cream beaten together, and turn the mixture into a
well buttered mould sprinkled thoroughly with fine
sifted bread crumbs. Set the mould in a pan of boil-
ing water in the oven, cover to prevent browning,
and if the mould has a pipe through the center bake
half an hour, if a plain mould it will require three-
quarters of an hour. Turn out of the mould and
serve hot with a sauce.

PARADISE PUDDING.

Melt two and a half ounces of butter in a sauce-
pan, stir into it a quarter of a pound of sifted flour
and a cup and a half of cream or rich milk, let it cook
until it no longer sticks to the side of the pan, remove
from the fire and let it cool. Then stir in an ounce
and a half of sugar, three heaping tablespoonfuls of
almonds blanched and chopped and a little vanilla
to flavor vanilla sugar is better than the extract
then mix in five well beaten eggs, a little at a time.
Turn it into a well buttered mould sprinkled with
dried and sifted bread crumbs, set in a pan of hot
water in the oven, cover to prevent browning and
bake about three-quarters of an hour. Serve hot
with a wine or fruit sauce.

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Ok I want to know if I can give my trust to this recipe I found in a Cooking light Magazine. Anyways it asks me for fat-free cottage cheese, shredded monterey jack cheese, 2 tablespoons finely chopped onion, 1/6 teaspoon salt, red chile sauce, corn tortillas, shredded reduced fat extrasharp cheddar cheese.
I was making red chile-cheese enchiladas, anyway it says that this recipe has
calories 173, fat 5.4g, protein 8.8g.

Can I really trust this recipe not to make me big.

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GRAHAM POPOVERS.

Beat three eggs very light, and add to them one
tablespoonful of sugar, one pint of milk, a saltspoon-
ful of salt. Put in a mixing bowl half a pint each of
Graham and white flour, stir the eggs and milk grad-
ually into this and beat until perfectly smooth. Then
add one tablespoonful of melted butter and beat
again for some minutes. Brush the cups over with
melted butter; if they are of iron heat them, half fill
with the batter and bake in a quick oven fifty min-
utes at least.

GRAHAM GEMS.

To one quart of sweet milk, four cups of Graham
flour, a teaspoonful of salt. Stir together and beat
well, the longer the better. Have the gem pans very
hot, brush well with butter, half fill them with the
batter and bake thirty-five minutes.

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FOR ITALIAN PASTRY AND TIPSY CAKE.

Ingredients : One pint milk, six ounces loaf sugar, five eggs,
a small piece of cinnamon. Boil the milk, sugar, and cinna-
mon together, whisk the eggs well up, pour the boiling milk over
them, well whisking all the time, stir them well together over a
slow fire until boiling; takeoff and stand the stewpan in cold
water and stir until cold.

ITALIAN PASTRY.

Take some short paste, roll out very thin, spread some custard
over it, cover it with a layer of short paste, then mask the top
over with meringue, made as follows: Four whites of eggs
beaten to a stiff froth, stir in five ounces powdered white sugar,
bake it in a cooljoven ; when baked, cut it up in fancy shapes, and
ornament the tops with preserved fruits.

MERINGUES.

Ingredients : Eight whiles of eggs, one pound powdered white
sugar. Break the whites of eggs very carefully into a clean
pan ; then with a wire whisk beat them to a stiff snowy froth, so
that the whisk will stand upright in them; then gently stir
in the sugar, and with a dessertspoon lay out in little heaps like
half eggs on stiff white paper, sprinkle a little powdered sugar
over them, and bak^ ia a very cool oven ; when baked a nice
light brown, take out and lift up the meringue, and with a tea-
spoon scoop out the soft part in the centre and place back in the
oven to dry for a few minutes. Keep in a dry place until wanted.
Before sending to table fill in the hollows with whipped cream,
and place two together so as to form an egg in shape.

SANDWICH PASTRY.

Cut out of a sheet of puff-paste strips about three inches long,
an inch wide, and about half an inch thick ; lay them on their
edge and bake in a hot oven ; when nearly cooked, sprinkle
some fine sugar over them ; when cooked spread some jam on one
piece and cover it with another, the same as a sandwich.

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IRISH STEW.

Take part of a neck of mutton, cut it into small pieces, put it
into a kettle, the meat well covered with water ; some onions cut
in slice, pepper and salt ; a number of potatoes must be cut
rather larger than the meat (not sliced) ; put them at the top,
let all stew together till done. A breast is nice done this way.

APPLE PUDDING.

Take three large baking apples, pare them, and cut the cores
square out, and fill the holes with butter and sugar, and a little
of any seasoning preferred. Butter a deep dish, lay the apples
in it, and cover them with batter, such as the fritters are made
of, and bake in a quick oven al)out half an hour.

PEACH PIE.

Take mellow, juicy peaches, wash and put them in a deep
pie-dish lined with pie-crust, sprinkle a thick layer of sugar on
each layer of peaches, put in about a tablespoonful of water, and
sprinkle a little flour over the top; cover it with a thick crust,
and bake the pie from fifty to sixty minutes.

BROILED SALMON.

Slices from a fresh salmon, well scaled, cleansed and wiped ;
two ounces of butter, melted ; one teaspoonful of flour ; one salt-
spoonful of salt ; melt the butter smoothly, thicken it with
flour, add the salt, and roll the salmon well in it ; make a very
clear fire, take a perfectly clean gridiron, and broil carefully ;
time, ten minutes.

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JAPANESE TEA WAFERS Break the white of one egg in a bowl; add
one tablespoonful of sugar, stir a moment, and then add one tablespoonful of flour
and one-half teaspoonful of softened butter ; beat until well mixed ( it should be
about as thick as cream ). Pour a teaspoonful of this batter on the reverse side
of a large baking-pan, slightly greased, and with the back of the spoon spread
it until about four inches in diameter and almost as thin as tissue paper.
Bake in a moderate oven till brown, and while still warm roll around
a curling-stick. Keep in a covered tin.

WALNUT WAFERS Mix one-half cupful of brown sugar with one-half
cupful of white, and cream with one-half cupful of butter. When smooth, add the
beaten yolks of three eggs and beat hard ; then one-half cupful of New Orleans mo-
lasses, and, last of all, one-half cupful of sifted flour. Drop teaspoonfuls of the batter
on a greased baking-tin, about two inches apart ; place one-fourth of a walnut on each,
and bake in a very slow oven until brown, about ten minutes. Keep in a covered tin.

SOUTH CAROLINA CURDS Heat one quart of rich milk until hike-
warm ; stir into it one large spoonful of liquid rennet, and let it set. Drain off the
whey and pour the curds into a perforated milk-pan or a clean basket to drip for
twenty-four hours. Turn out on a platter and serve with powdered sugar, cin-
namon, and very thick cream. Strawberry jam may be used instead of the
cinnamon. If too dry, a little of the cream may be beaten into the curds.

CREME DE RIZ A LA MONTPELLIER (Rice Cream) Put one
cupful of rice, thoroughly washed, in a double boiler, with one-third water and two-
thirds milk, slightly sweetened, and heated to boiling point. Flavor with vanilla, using
a piece of the bean, and allowing it to cook for ten minutes in the milk. When the
rice is well done and quite dry, arrange it while hot, as lightly as possible, in a round or
oval ring on a large flat dish, and put in the refrigerator. Whip and sweeten a pint and
a half of thick cream, and put on ice also. When it is to be served, heap the cream
in the center, and sprinkle the rice plentifully with small candied fruits, bits of different-
colored jellies, or small preserved fruits from which the syrup has been thoroughly
drained. The pudding must be served very cold.

APRICOT BISQUE Butter a pudding-dish and dust with cake
crumbs. Place a row of halved apricots on the bottom. Take yolks
and the whites of four eggs beaten together, one cupful of powdered
sugar, juice of one lemon, a teaspoonful of vanilla, a bit of salt, and a cupful of warmed
flour, for the bisque mixture. The water beneath the double boiler must be warm, but
not too hot. Put the ingredients in the upper part in the following order : First the
sugar, then beat in each egg five minutes separately, then add the rest in the order
named. Pour the bisque mixture over the fruit and bake in a moderate oven for about
three-quarters of an hour.

PEACH PUDDING Butter a pudding-dish and cover the bottom with neat
slices of stale bread, from which the crusts have been removed. On each piece place
one -half a ripe, firm peach, skin down ; fill each with a teaspoonful of fine sugar and
a small piece of butter, occasionally adding more sugar. Just before they are quite
cooked add a teaspoonful of any kind of jam. Serve in the same dish, either hot or
cold, with cream.

PINEAPPLE COMPOTE Pare a pineapple, and with a fork pull the fruit
away from the core in small pieces. Sprinkle plentifully with sugar and pour over it
one-half cupful of maraschino. Whip a cupful of thick cream and pile on the fruit just
before serving.

MARYLAND CHICKEN Select young chickens, if possible; if not, par-
boil older ones. Cut each chicken into six pieces ; dip each piece in milk, and then roll
in flour. Fry some pieces of salt pork, and when the dripping is very hot put in the
chicken. Cover and put on the back of the stove, where it will cook slowly. When
brown on one side turn and brown the other. When the pieces are done remove them
to a hot dish ; add to the dripping in the pan two tablespoonfuls of flour, and stir until
smooth ; then add one pint of rich milk or cream and stir until it thickens ; add a table-
spoonful of finely chopped parsley and pour over the chicken, and heat. Always serve
with rice and, if possible, with corn fritters.

CHICKEN A LA BORDEAUX Take young squab chickens, about the
size of quail, and stuff with chopped celery, a small onion and seasoning. Bind the
chicken with very thin slices of breakfast bacon and put in a pan ; add a cupful of hot
water, a tablespoonful of butter for each chicken, a few small salad onions, a very little
salt, pepper, and a few dried herbs. Cover tightly, place the pan where it is not too
hot, and stew until tender. Usually it will take from three-quarters of an hour to an
hour. When very tender, remove, take off the bacon jacket and put in a hot oven
until browned, basting frequently with the gravy. If necessary, a little more water can
be added before putting in oven. When done, pour the gravy over the chicken, and
serve with a water -cress salad.

FRITTER BATTER Pour one tablespoonful of oil in a cup and half fill

it with warm water. Have one cupful of sifted flour in a bowl, and mix it slowly

with the water until perfectly smooth. Make a soft batter, adding more water if

necessary, then beat in very hard the yolks of two eggs, and, last, the whites beaten

to a froth, and a pinch of salt. This batter can be used for any kind of fritters.