h mustard, pepper, and salt.

_Time_.--About 5 minutes to melt the cheese.

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

_Sufficient_.--Allow a slice to each person. _Seasonable_ at any time.

_Note_.--Should the cheese be dry, a little butter mixed with it will be
an improvement.

"COW CHEESE."--It was only fifty years after Aristotle--the
fourth century before Christ--that butter began to be noticed as
an aliment. The Greeks, in imitation of the Parthians and
Scythians, who used to send it to them, had it served upon their
tables, and called it at first "oil of milk," and later,
_bouturos_, "cow cheese."

SCOTCH WOODCOCK.

1653. INGREDIENTS.--A few slices of hot buttered toast; allow 1 anchovy
to each slice. For the sauce,--1/4 pint of cream, the yolks of 3 eggs.

_Mode_.--Separate the yolks from the whites of the eggs; beat the
former, stir to them the cream, and bring the sauce to the
boiling-point, but do not allow it to boil, or it will curdle. Have
ready some hot buttered toast, spread with anchovies pounded to a paste;
pour a little of the hot sauce on the top, and serve very hot and very
quickly.

_Time_.--5 minutes to make the sauce hot.

_Sufficient_.--Allow 1/2 slice to each person. _Seasonable_ at any time.

TO CHOOSE EGGS.

1654. In choosing eggs, apply the tongue to the large end of the egg,
and, if it feels warm, it is new, and may be relied on as a fresh egg.
Another mode of ascertaining their freshness is to hold them before a
lighted candle, or to the light, and if the egg looks clear, it will be
tolerably good; if thick, it is stale; and if there is a black spot
attached to the shell, it is worthless. No egg should be used for
culinary purposes with the slightest taint in it, as it will render
perfectly useless those with which it has been mixed. Eggs that are
purchased, and that cannot be relied on, should always be broken in a
cup, and then put into a basin: by this means stale or bad eggs may be
easily rejected, without wasting the others.

EGGS contain, for their volume, a greater quantity of nutriment
than any other article of food. But it does not follow that they
are always good for weak stomachs; quite the contrary; for it is
often a great object to give the stomach a large surface to work
upon, a considerable volume of _ingesta_, over which the
nutritive matter is diffused, and so exposed to the action of
the gastric juice at man