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. Get a fresh beef tongue, parboil and skin it. Add one pound prunes, one pound raisins, one-quarter pound sugar, spices to the taste. Let it stew until perfectly well cooked. When nearly done, add one lemon.--_Miss M. B. B._ TO STEW DRIED APPLES, PEACHES, QUINCES, OR PEARS. Take three pounds of dried fruit; wash it in lukewarm water, through three or four waters, rubbing it hard. Pour on this five quarts boiling water; boil at least three hours. Just before taking from the fire, add two teacups nice brown sugar. Do not stir, except occasionally, to prevent sticking to the bottom. Try to cook the pieces of fruit separate, except the apples, which run through a colander and season with nutmeg. The other fruits need no seasoning.--_Mrs. S. T._ FRIED APPLES. Slice apples without peeling; cut and fry some thin slices of breakfast bacon until thoroughly done; remove the slices from the vessel, adding water to the gravy left. Put in apples and fry until done, sweetening to taste.--_Mrs. G. B._ SPICED APPLES. 8 pounds apples pared. 4 pounds sugar. 1 quart vinegar. 1 ounce stick cinnamon, ½ ounce cloves. Boil the sugar, vinegar, and spices together; put in the apples when boiling, and let them remain until tender; then take them out and put them in a jar; boil the syrup down, and pour over them. STEWED PRUNES. Immediately after breakfast, wash two pounds prunes in several waters, rubbing them in the hands. Put in a preserving kettle with one gallon boiling water. Simmer three or four hours. Add two teacups light brown sugar and boil till the syrup is thick. Keep closely covered and do not stir, so each prune may be stewed whole. Put in a shallow bowl and set to cool. This amount will make two dishes. Excellent side dish for winter or spring.--_Mrs. S. T._ EGGS. Properly cooked, eggs are very wholesome and nutritious diet. Always be certain, however, that they are fresh, before attempting to make a dish of them. Some persons use Krepp's family egg-tester, to ascertain if an egg is sound. Full directions, as to the mode of using it, accompany the egg tester; so it is unnecessary to give them here. A simple mode of testing the soundness of an egg, is to put it in water; and if fresh it will sink to the bottom. BOILED EGGS. Let the water be boiling when you put the eggs in it, and let the eggs boil three minutes after putting them in.--_Mrs. S. T._ SOFT-BOILED EGGS.