DAINTIES.

CHEESE FONDU AU GRATIN.

Contributed by Miss Josephine Barry Meeks, Orange, N. J.

Soak a cupful of dry bread crumbs for 15 minutes in 2 cupfuls of hot milk. Dissolve a generous pinch of soda in the milk while heating. Stir into this paste 3 well beaten eggs, a tablespoonful of melted butter, a pinch of cayenne and a saltspoonful of salt. Lastly, beat in rapidly a cupful of grated cheese. Pour into a greased pudding dish, strew dry cracker crumbs on top, stick bits of butter in them, dust delicately with cayenne pepper or paprika, and bake in quick oven, covered, for 15 minutes. Then uncover and brown lightly. Send to table at once, as it falls very soon. While puffy and hot it is most delicious.

WELSH RAREBIT.

Half lb. of cheese, 2 eggs, a speck of cayenne, a tablespoon of butter, ½ teaspoon mustard, ½ teaspoon of salt, ½ cup of cream. Break the cheese in small pieces, put it and the other ingredients in bright saucepan which put over boiling water. Stir until the cheese melts, then spread the mixture on slices of crisp toast. Serve immediately. A cup of ale or beer can be used instead of cream.

CREAM SANDWICHES.

Mrs. W. D. Cleveland, Houston, Texas.

Contributed by Mrs. Robert Lindsay Pollard, Austin, Texas.

Grate a plate of ham or tongue. Boil 3 eggs half an hour and drop in ice water. When thoroughly cold mix the yolks to a cream with a tablespoon of fresh butter and enough cream to make it smooth paste. Add meat seasoning with a pinch of dry mustard and a dash of cayenne pepper. Cut crust from bread and slice thin.

CHEESECAKE.

A very old receipt, used by Mrs. George D. Wetherill with success.

Contributed by Mrs. Morris Hacker, Philadelphia, Pa.

Take ¼ lb. butter, ¼ lb. sugar, beat to a cream one wineglass of wine and one of brandy, yolks of 4 eggs beaten light. To a small dipperful of cottage cheese take one tumbler of cream and beat together, then add to the latter. Stir in ½ lb. stale cake crumbs, sponge cake, pound cake, or any good cake, the richer the better your pie will be, whites of 4 eggs beaten to a snow, one small nutmeg, little cinnamon and grated lemon rind to taste. Spread very thick on a single crust, and this will be enough for two pies or one cheesecake. The white of the eggs are to go into the cheesecake and not on top.

CALVES’ FOOT JELLY.

Mrs. Toland, Philadelphia, Pa.

Contributed by Mrs. Meredith Bailey.

Boil the feet in about a gallon of water to each set, until clear of the bone. Strain and stand away until the next day. Then wipe the stock with a cloth or tissue paper, after carefully skimming off all grease, so that no particle remains, and measure your firm stock jelly. To each qt. of stock allow 1 scant lb. of sugar, 1 pt. of wine, the juice of 3 lemons, and the rind of 2, peeled thin, and the whites of 2 eggs with the shells. Put on stock, sugar and lemon juice; as soon as it is hot, throw in the eggs to clear it; boil about 10 minutes; throw in the wine, bring to a boil once, then drip through a bag.

DAFFODIL SANDWICHES.

Contributed by Mrs. Mary C. B. Alexander, Philadelphia, Pa.

Slice bread very thin, cut with a cake cutter with a hole in the center about the size of a thimble. Fill with lettuce, cream cheese and mayonnaise dressing.

TO MAKE CREAM CHEESE.

Westover, Va., October 30th, 1787.

Contributed by Mr. & Mrs. John Cadwalader, Philadelphia, Pa.

Take 5 pts. of new milk and warm it. Then add to it 5 pts. of cream, with 2 tablespoonfuls of rennet. When it is sufficiently turned you press it, and in 2 or 3 days it can be eaten.

NEW ORLEANS COFFEE BRULO.

From “Antoine of New Orleans”.

Contributed by Houston Eldredge, Fortress Monroe, Va.

A tray is brought to the hostess bearing a coffee urn, a silver bowl with a wide mouth, a small ladle, a little flask of brandy, a small dish of loaf sugar, another of whole spices, and still another with the peel of a mandarin orange minced fine.

Put in the bowl a lump of sugar for each person, a tablespoonful of whole cloves, three stalks of cinnamon broken up, and the orange peel. Cover all this with the brandy, light it, let it burn, stirring it occasionally.

When the flame disappears, pour in the coffee, which must be black and strong, till the bowl is full. Stir once more and ladle out the brew into coffee cups.

The only thing to make this a complete success is the wide mouthed bowl. Be sure to use one in which the heat is not confined.

ITALIAN CHEESE.

Contributed by Miss Katharine Willcox, Westport, Conn.

Boil a knuckle of veal. When perfectly cooked, strain the liquor, remove the fat, take out the bones, chop the meat fine, add 1 grated nutmeg, ½ oz. each of cloves, allspice and pepper. Put the mixture on the fire to simmer gently, and when the liquor becomes jelly, pour into a mould, and let it remain until the next day. You may line the mould with hard boiled egg cut in slices.

FOR THE SICK.

Caudle (London, 1855).

Contributed by Mrs. Robert E. Peterson, Philadelphia, Pa.

It is made in various ways. Make a fine, smooth gruel of half grits; strain it when boiled well, stir it at different times till cold. When to be used, add sugar, wine, and lemon peel with nutmeg. Some like a spoonful of brandy besides the wine, others like lemon juice.

Or, boil ½ pt. of fine gruel, with a bit of butter the size of a nutmeg, a large spoonful of brandy, white wine, and 1 of capillaire.

FOR THE SICK.

Mulled Wine (Philadelphia, Pa., 1850).

Contributed by Mrs. Robert E. Peterson, Philadelphia, Pa.

Half a pint of wine, ½ pint of water, 1 egg, sugar and nutmeg to taste. Mix the wine and water together, let it boil. Beat the eggs in a pan, pour them into the wine, then quickly pour the whole from one vessel into another, 5 or 6 times.

CHEESE PATTIES.

Mrs. Henry Parkman, Boston, Mass.

Make white sauce of butter and flour, add milk and beaten yolk of 2 eggs, season, grate in American cheese, set away to cool. Make pastry cases, and when ready to serve, beat your white of eggs light and fold into cheese mixture. Put into cases and heat and serve immediately.

CHEESE STRAWS.

Contributed by Mrs. Charles B. Maury, Washington, D. C.

Half lb. of flour, ½ lb. grated cheese, ¼ lb. butter, a little salt and ½ small spoon of cayenne pepper. Roll out very thin and cut in little strips. Bake quickly. Mix like pastry.

TOASTED CHEESE.

English Receipt, 18th Century.

Elsie Chapin, Hot Springs, Va.

Grate 3 oz. of good cheese, mix it with yolks of 2 eggs and 3 oz. of butter. Beat well, with dessertspoonful of mustard, some suet and red pepper. Toast some bread in 2 inch narrow pieces, spread the mixture very thickly upon it, put them in a covered pan and put in oven till hot through. Then remove cover and let the cheese brown.

FOR THE SICK.

Sago Milk (Philadelphia, Pa., 1850).

Contributed by Mrs. Robert E. Peterson, Philadelphia, Pa.

Mash ½ oz. of sago and soak it in a teacupful of cold water for an hour or more. Drain it and add 3 gills of good milk. Put it over the fire and let it simmer until the sago is entirely incorporated with the milk. Sweeten it with white sugar. It may be flavored with vanilla or nutmeg, if allowed by the physician.

CREAM CHEESE.

Dr. Horace Howard Furness, Linden Shade Farm, Pennsylvania.

Contributed by Mrs. Wm. D. Winsor, Philadelphia, Pa.

Take 1 qt. of good cream, let it stand two days in a moderately warm place, stirring in half a teaspoon of salt. Then put it in a piece of cheese cloth and lay it on a plate on a porcelain lined colander, covering it with another plate, on which put a weight. Leave it for 24 hours, then change the cloth. Do this a third time and it will then be fit to use. It can be made more quickly of sour cream of 3 or 4 days.

WELSH RAREBIT.

Contributed by Miss Annie S. Hammond, Providence, R. I.

Five large spoonfuls of milk, a good deal of soft fresh rich cream Connecticut cheese, 2 oz. butter, 7 spoonfuls mixed mustard, red pepper, and 1 egg put in at the last moment and stirred furiously.