8 ounces cheese.
1 cup sweet milk.
3 eggs.
Cut the butter and cheese into small pieces and place them in a large bowl with the bread; on this pour scalding milk, after which add the yolks well beaten, also a little salt. Mix well together, cover and place on the back of the range, stirring occasionally, till all is dissolved; when add the whites beaten to a stiff froth. Place in a buttered pie-plate and bake in a quick oven for twenty minutes. Serve as soon as taken from the stove. Mustard is considered by some an improvement.—Mrs. H. H. S.
Welsh Rarebit.
Cut up cheese fine and place in a saucepan with a little butter, add one or two spoonfuls beer, and boil till the cheese is well dissolved. Cut a slice of bread, pour on the cheese; season with pepper, salt, and catsup.—Mrs. S.
Rice and Egg Pâtés.
Mix cold rice with well-beaten eggs, season with pepper, and salt.
Then cook like scrambled egg; don't let the rice burn.
Tongue and Prunes.