Fried Bread with Cheese No. 2. Cut stale bread into thin pieces. Put two pieces together with grated cheese between them; dip into a mixture of egg and milk and fry in butter or other fat. Roman Gnocchi. ¼ cupful of butter. ¼ cupful of flour. ¼ cupful of cornstarch. 2 cupfuls of milk. 2 egg yolks. ¾ cupful of grated cheese. Salt. Melt the butter; cook the cornstarch thoroughly, and then the flour in the butter; add the milk gradually; cook three minutes, stirring constantly; add the yolks and one-half cupful of the cheese. Pour into a buttered shallow pan and cool. Cut into squares; place them on a platter a little distance apart; sprinkle with remaining cheese, and brown in the oven. The proteid value is that of three-fourths of a pound of average beef, the fuel value that of 1¾ pounds. Calculated cost (see p. 23), 17 cents. Cheese Soufflé. 2 tablespoonfuls of butter. 3 tablespoonfuls of flour. ½ cupful of milk (scalded). ½ teaspoonful of salt. A speck of cayenne. ¼ cupful of grated cheese. 3 eggs. Melt the butter; add the flour and, when well mixed, add gradually the scalded milk. Then add salt, cayenne, and cheese. Remove from the fire and add the yolks of the eggs, beaten until lemon colored. Cool the mixture and fold into it the whites of the eggs, beaten until stiff. Pour into a buttered baking dish and cook 20 minutes in a slow oven. Serve at once. The proteid of this recipe is equal to that of half a pound of beef; the fuel value is equal to that of three-fourths of a pound. Cheese Soufflé with Pastry. 2 eggs. ⅔ cupful of thin cream. 1 cupful of grated cheese. ½ cupful of Swiss cheese cut into small pieces. Salt, cayenne pepper, and nutmeg. Add the eggs to the cream and beat slightly, then add the cheese and seasoning. Bake 15 minutes in a hot oven, in patty tins lined with puff paste. Cheese Croquettes. 3 tablespoonfuls of butter. ¼ cupful of flour. ⅔ cupful of milk. Yolks of 2 eggs. 1 cupful of cheese cut in very small pieces. ½ cupful grated cheese. Salt and pepper. Make with a white sauce, using the butter, flour, and the milk. Add the unbeaten yolks and stir until well mixed, then add the grated cheese. As soon as the cheese melts, remove from the fire, fold in the pieces of cheese, and add the seasoning. Spread in a shallow pan and cool. Cut into squares or strips, cover with an egg and crumb mixture, and fry in deep fat. Fried Cheese Balls. 1½ cupfuls of grated cheese. 1 tablespoonful of flour. The whites of 3 eggs. Salt, pepper, cracker dust. Beat the whites of the eggs; add the other ingredients; make into balls and roll in cracker dust. If the amount of flour is doubled, the mixture may be dropped from a spoon and fried without being rolled in crumbs. CHEESE SOUPS AND VEGETABLES COOKED WITH CHEESE.