serving it in a deep dish. You may make this cheese of sweet
milk by forming the curd with prepared rennet.

SLIP.

Slip is bonny-clabber without its acidity, and so delicate is its
flavor that many persons like it just as well as ice cream. It is
prepared thus:--Make a quart of milk moderately warm; then stir into
it one large spoonful of the preparation called rennet; set it by, and
when cool again it will be as stiff as jelly. It should be made only a
few hours before it is to be used, or it will be tough and watery; in
summer set the dish on ice after it has jellied. It must be served
with powdered sugar, nutmeg and cream.

CHEESE FONDU.

Melt an ounce of butter and whisk into it a pint of boiled milk.
Dissolve two tablespoonfuls of flour in a gill of cold milk, add it to
the boiled milk and let it cool. Beat the yolks of four eggs with a
heaping teaspoonful of salt, half a teaspoonful of pepper and five
ounces of grated cheese. Whip the whites of the eggs and add them,
pour the mixture into a deep tin lined with buttered paper, and allow
for the rising, say four inches. Bake twenty minutes and serve the
moment it leaves the oven.

CHEESE SOUFFLE.

Melt an ounce of butter in a saucepan; mix smoothly with it one ounce
of flour, a pinch of salt and cayenne and a quarter of a pint of milk;
simmer the mixture gently over the fire, stirring it all the time,
till it is as thick as melted butter, stir into it about three ounces
of finely-grated parmesan, or any good cheese. Turn it into a basin
and mix with it the yolks of two well-beaten eggs. Whisk three whites
to a solid froth, and just before the souffle is baked put them into
it, and pour the mixture into a small round tin. It should be only
half filled, as the fondu will rise very high. Pin a napkin around the
dish in which it is baked, and serve the moment it is baked. It would
be well to have a metal cover strongly heated. Time twenty minutes.
Sufficient for six persons.

SCALLOPED CHEESE.

Any person who is fond of cheese could not fail to favor this recipe.

Take three slices of bread well-buttered, first cutting off the brown
outside crust. Grate fine a quarter of a pound of any kind of good
cheese; lay the bread in layers in a buttered baking-dish, sprinkle
over it the grated cheese, some salt and pepper to taste. Mix four
well-beaten eggs with three cups of milk; pour it over the bread and
cheese. Bake it in a hot oven as you would cook a