Soak 1 cup of bread crumbs for two or three minutes in 2 cups of milk, then beat in the yolks of 2 eggs thoroughly beaten, and 1 cup of grated cheese, and lastly the whites of the 2 eggs beaten to a stiff froth. Put into a buttered baking dish, dot the top with butter, sprinkle with bread crumbs, and bake until a light brown, which will be in from twenty minutes to half an hour. CHEESE FONDU Put 1 tablespoon of butter in a saucepan, and when melted add 1 cup of milk, or cream if desired, 1 cup of fine bread crumbs, 2 cups of grated cheese, 1/2 teaspoon of salt, 1/2 teaspoon of dry mustard, and some cayenne pepper. Stir constantly until well heated through, and then add 2 lightly beaten eggs, and serve on rounds of toast. CHEESE RELISH Put 1 cup of milk into a double boiler, season with pepper and salt, and when hot stir in 1 cup of grated cheese, and let cook for five minutes; then add 3 crumbed soda crackers and serve on toast, with a sprinkling of paprika. CHEESE MÉRINGUES Beat the whites of 2 eggs to a stiff froth, and stir into them with a fork 2 tablespoons of Parmesan or grated cheese, 2 drops of tabasco, a little salt and paprika; drop 1 tablespoon at a time into hot fat, and fry until brown; then drain and sprinkle with fresh salt and paprika before serving. CREAMED CHEESE Make 2 cups of well-seasoned white sauce, add a few drops of golden yellow colouring, stir into it 1/2 cup of cheese cut into dice (or grated if preferred), and when the cheese is softened and hot serve on rounds of toast and sprinkle with paprika. CHEESE PANCAKES Make small pancakes of 1 cup of milk, 1 egg, and enough flour to thicken, and spread them with grated cheese moistened with a little melted butter; sprinkle chopped chives mixed with parsley over the cheese, and a dash of any savoury catsup (if liked), season with salt and pepper, roll the pancakes after cooking, and serve as a savoury or luncheon dish. COTTAGE CHEESE Take 2 quarts or more of sour milk or cream, and add to it the same quantity of rapidly boiling water, turn into a straining-bag, and hang up until dry. When ready to use, turn out of the bag and rub until smooth; add a seasoning of salt and pepper and a little sweet cream. Beat until light and serve ice-cold. A little cream can be served to eat upon it, if liked. This can also be made by heating the sour milk or cream and using no water, but the milk must only be heated enough to separate and not enough to boil. WELSH RAREBIT Cut in very small thin pieces 1 pound of American cheese; put it in a chafing-dish and stir until melted, then add 1 teaspoon of mustard, some salt, and slowly stir in 1/2 a glass of beer or ale, and season with cayenne or paprika just before serving on toast. BACHELOR'S RAREBIT Make Welsh rarebit, and five minutes before serving stir into it 1 tablespoon of chopped green peppers and 1 tablespoon of chopped Spanish pimentos. DELMONICO RAREBIT