Take one pint of milk, four tablespoons of flour, and use enough of the milk to dissolve the flour, the balance put in double boiler; when it boils, add the dissolved flour, then add one-quarter pound imported Swiss cheese grated. Let these two boil for fifteen minutes; when cool, add the yolks of four eggs; drop one in at a time and beat, then strain through a fine sieve about ten minutes before you put in the pans; beat the whites of two eggs and put in the above and mix; grease timbal forms, fill three-quarters full only; bake in pan of boiling water twenty minutes. Let them stand about two minutes, turn out on little plates, and serve with tomato sauce, a sprig of parsley put on top of each one. WELSH RAREBIT Melt one tablespoon of butter, add two cups finely cut American cheese, when it melts add one-half cup of milk or stale beer, keep stirring until it is smooth. Add one-half teaspoon of English mustard, two beaten eggs. Cook one minute longer and salt to taste. Serve on toast. GOLDEN BUCK One pound of cheese, one-eighth pound of butter, one-half glass of ale, one teaspoon of mustard, one egg (well beaten), and salt and paprika. Put butter in pan, and when melted add cheese cut up or grated; stir, and as cheese melts, add ale. When it begins to bubble, add egg well beaten. Stir continually to keep from getting stringy. In two or three minutes it will be ready to serve. Pour over hot buttered toast. This quantity is sufficient for four persons. CHEESE BREAD Take six thick slices of stale bread, well buttered; cut them in two; dip into milk; then place in a baking dish, with alternating layers of thinly sliced cheese, having cheese for top. Add half a cup of milk, into which a half teaspoon of dry mustard has been put. Bake in quick oven fifteen minutes. Serve at once. GREEN CORN, TOMATOES AND CHEESE Into one tablespoon of melted butter stir two cups of grated cheese until it, too, is melted. Add three-quarters of a cup of canned or grated fresh corn, one ripe green pepper, stir them, add one egg yolk mixed with one-half cup of tomato purée, one teaspoon of salt, one-half teaspoon of paprika. Toast five slices of bread and pour this mixture over it. Serve hot. RICE AND CHEESE Melt two ounces of butter in a stew-pan; fry in the buttery finely minced onion. When this is of a nice golden color stir into it a quarter of a pound of well-boiled rice. Work it well with a fork and then pour all into a buttered pie dish. Dredge over with a good coating of grated cheese, sprinkle the surface with melted butter and bake until nicely browned. MACARONI AND CHEESE