Make three nice slices of toast, cut off the crusts, and cut each piece in two. Butter these, and very quickly dip each one in boiling water, being careful not to soak them. Put these on a hot platter in the oven. Put the milk in a saucepan over the fire, being careful not to have one that is too hot, only moderate, and when it boils up put in the cheese and stir without stopping, until the cheese all melts and it looks smooth. Then put in the beaten yolks of the eggs and the seasoning, and pour at once over the toast and serve very hot. Many people like a saltspoonful of dry mustard mixed in with the pepper. You can also serve this rarebit on toasted and buttered crackers. Scalloped Cheese 6 slices of bread. 3/4 of a pound of cheese. 2 eggs. 1 tablespoonful of butter. 1 cup of cream. 1/2 teaspoonful of salt. 1/2 teaspoonful of dry mustard. 1/4 teaspoonful of paprika. Butter the bread and cut it into strips, and line the bottom and sides of a baking-dish with it. Then beat the eggs very light without separating them, and mix everything with them; put in the dish and bake half an hour, and serve at once. Veal Loaf 1 1/2 pounds of veal and 2 strips of salt pork, chopped together. 1/2 cup of bread-crumbs. 1 beaten egg. 1/2 teaspoonful of grated nutmeg. 1/2 teaspoonful of black pepper. 1 1/2 teaspoonfuls of salt. Bake three hours. Have the butcher chop the meat all together for you; then put everything together in a dish and stir in the egg, beaten without separating, and mix very well. Press it into a bread-pan and put in the oven for three hours by the clock. Every half-hour pour over it a tablespoonful hot water and butter mixed; you can put a tablespoonful of butter into a cup of water, and keep it on the back of the stove ready all the time; after the meat has baked two hours, put in a piece of heavy brown paper over the top, and keep it there till it is done, or it may get too brown. This is to slice cold; it is very nice for a picnic. Pressed Chicken This was one of the things Margaret liked to make for Sunday night supper. Have a good-sized chicken cut up, and wipe each piece with a clean, damp cloth. Put them in a kettle or deep saucepan and cover with cold water, and cook very slowly and gently, covered, till the meat falls off the bones. When it begins to grow tender, put in a half teaspoonful of salt. Take it out, and cut it up in nice, even pieces, and put all the bones back into the kettle, and let them cook till there is only about a pint and a half of broth. Add a little more salt, and a sprinkling of pepper, and strain this through a jelly bag. Mix it with the chicken, and put them both into a bread tin, and when cold put on ice over night. After it has stood for an hour, put a weight on it, to make it firm. Slice with a very sharp knife, and put on a platter with parsley all around. This is a nice luncheon dish for a summer day, as well as a supper dish.