ween some slices of brown
bread-and-butter, like sandwiches. Place them on a plate in the oven,
and, when the bread is toasted, serve on a napkin very hot and very
quickly.

_Time_.--10 minutes in a brisk oven.

_Average cost_, 1-1/2d. each sandwich.

_Sufficient_.--Allow a sandwich for each person.

_Seasonable_ at any time.

CHEESE.--One of the most important products of coagulated milk
is cheese. Unfermented, or cream-cheese, when quite fresh, is
good for subjects with whom milk does not disagree; but cheese,
in its commonest shape, is only fit for sedentary people as an
after-dinner stimulant, and in very small quantity. Bread and
cheese, as a meal, is only fit for soldiers on march or
labourers in the open air, who like it because it "holds the
stomach a long time."

CAYENNE CHEESES.

1642. INGREDIENTS.--1/2 lb. of butter, 1/2 lb. of flour, 1/2 lb. of
grated cheese, 1/3 teaspoonful of cayenne, 1/3 teaspoonful of salt;
water.

_Mode_.--Rub the butter in the flour; add the grated cheese, cayenne.
and salt; and mix these ingredients well together. Moisten with
sufficient water to make the whole into a paste; roll out, and cut into
fingers about 4 inches in length. Bake them in a moderate oven a very
light colour, and serve very hot.

_Time_.--15 to 20 minutes. _Average cost_, 1s. 4d.

_Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.

TO MAKE A FONDUE.

1643. INGREDIENTS.--4 eggs, the weight of 2 in Parmesan or good Cheshire
cheese, the weight of 2 in butter; pepper and salt to taste.

_Mode_.--Separate the yolks from the whites of the eggs; beat the former
in a basin, and grate the cheese, or cut it into _very thin_ flakes.
Parmesan or Cheshire cheese may be used, whichever is the most
convenient, although the former is considered more suitable for this
dish; or an equal quantity of each may be used. Break the butter into
small pieces, add it to the other ingredients, with sufficient pepper
and salt to season nicely, and beat the mixture thoroughly. Well whisk
the whites of the eggs, stir them lightly in, and either bake the fondue
in a souffle-dish or small round cake-tin. Fill the dish only half full,
as the fondue should rise very much. Pin a napkin round the tin or dish,
and serve very hot and very quickly. If allowed to stand after it is
withdrawn from the oven, the beauty and lightness of this preparation
will be entirely spoiled.

_Time_.--From 15