CHEESE DISHES.
AN ENGLISH MONKEY.
Soak one cupful of bread crumbs in one cupful of milk about ten or fifteen minutes. Melt one tablespoonful of butter, add one cupful of cheese broken into small pieces; stir until melted; add the crumbs and one beaten egg, one half teaspoonful of salt, a few grains of cayenne, and a piece of bicarbonate of soda as large as a pea. Cook for five minutes; serve on wafers.
RICE AND CHEESE.
Take one pint of boiled rice and one cupful of grated cheese; add to the cheese a dash of cayenne pepper and soda the size of a small pea; mix thoroughly. Place the rice and cheese in alternate layers in buttered baking dish. Sprinkle bits of butter over the top and bake in hot oven until brown.
WELSH RAREBIT.
Take one fourth pound of good rich cheese, grate it, add one half cupful of milk; put in a double boiler. Mix one half teaspoonful mustard, one saltspoonful of salt, a sprinkle of cayenne pepper and soda the size of a small pea, to a smooth paste with a little milk; add the yolks of two eggs, and beat well. When the cheese is melted stir in mixture of egg and seasoning, add two teaspoonfuls of butter, and cook until it thickens, stirring constantly. Pour over toast, or heated square crackers and serve at once.
CHEESE PUDDING.
Grate one half pound of cheese and add a dash of cayenne, and soda the size of a pea; add six ounces of grated bread, using crust and all; mix with pepper and salt to taste, melt two ounces of butter in one gill of boiling milk and pour over the mixture (cook in double boiler and stir until cheese is melted), then beat in the yolks of three eggs, beat whites of eggs stiff and add them to the mixture (after it is set off of the stove), then pour into a greased pudding dish and bake in moderately hot oven.