CHEESE SOUFFLÉ
Grate half a pound of Gruyère cheese. Mix in a cup of milk a dessert-spoonful of flour; beat four whole eggs, and add first the cheese, and then the flour and milk mixture. Season with pepper and salt, and put all into a mold. Let it cook in a saucepan of boiling water for an hour and a half. Then at the end of this time put it in the oven for half an hour.
[Madame Emelie Jones.]
POTATOES AND CHEESE
Wash some raw potatoes, peel them, cut them into very thin round slices. Take a dish which will stand the oven, and be nice enough to go on the table, and put in it a layer of the slices sprinkled with pepper, salt, a little flour, and plenty of grated Gruyère. Continue in this way, finishing with a layer of cheese, and a little flour. Put the dish in the oven, which must not be a very hot one, and cook gently.
For a medium pie dish you will find that half an hour will be sufficient to cook the potatoes.
[Madame Emelie Jones.]