the frying pan, leave on top of the stove for three
minutes and put in the oven for five minutes.

OMELETTE.

MISS MAUD THOMSON.

The yolks of four beaten eggs, four tablespoons of milk, a pinch of
salt: beat the whites of the four eggs as stiff as possible, add to the
above, turn into a frying pan, until the mixture sets and then put in
the oven until a golden brown.

CHEESE DISHES.

CHEESE STRAWS.

MRS. J. MACNAUGHTON.

Mix one cupful of any good cheese grated with one cupful of flour, one
half saltspoonful of salt, a pinch of cayenne pepper and butter the size
of an egg. Add enough cold water to enable you to roll thin. Cut in
strips and bake five or to ten minutes in a quick oven.

CHEESE SCALLOP.

MISS FRASER.

Soak one cup of dried bread crumbs in fresh milk. Into this beat the
yolks of three eggs, add one teaspoon of butter, and half a pound of
grated cheese. Strew upon the top sifted bread crumbs, and bake a
delicate brown. Whip the whites of the three eggs to a stiff froth; put
on top and return to the oven for a few minutes.

THE CHAFING DISH.

A Relish and a Savory.

WELSH RAREBIT.

MISS GRACE M'MILLAN.

Allow for each person one egg, one tablespoonful of grated cheese, one
half teaspoonful of butter, one saltspoon of salt, and a few grains of
cayenne. Cook like custard until smooth. Spread on toast and serve at
once.

WELSH RAREBIT.

MISS BEEMER.

Select richest and best American cheese, (Canadian will do), the milder
the better, as melting brings out strength. To make five rarebits take
one pound cheese grate and put in the saucepan; add ale (old is best)
enough to thin the cheese sufficiently, say about a wine glassful to
each rarebit. Place over the fire, stir until it is melted. Have ready a
slice of toast for each rarebit (crusts trimmed); put a slice on each
plate, and pour cheese enough over each piece to cover it. Serve _at
once_.

GOLDEN BUCK

A "Golden Buck" is merely the addition of a poached egg which is put
carefully on top of rarebit.

LOBSTER A LA NEWBURG.

MRS. J. G. SCOTT.

Two pounds of lobster, one half cup of cream, two eggs (hard boiled),
one tablespoon flour, two tablespoons of Sherry wine, two tablespoons of
butter, salt and cayenne pepper to taste. Break the lobster meat into
moderately small pieces, mash the yolks of the eggs with a silver spoon
and gradually add half the cream. Place the butter in a granite ware
saucep