bread pudding. This
makes an ample dish for four people.

PASTRY RAMAKINS.

Take the remains or odd pieces of any light puff paste left from pies
or tarts; gather up the pieces of paste, roll it out evenly, and
sprinkle it with grated cheese of a nice flavor. Fold the paste in
three, roll it out again, and sprinkle more cheese over; fold the
paste, roll it out, and with a paste-cutter shape it in any way that
may be desired. Bake the ramakins in a brisk oven from ten to fifteen
minutes; dish them on a hot napkin and serve quickly. The appearance
of this dish may be very much improved by brushing the ramakins over
with yolk of egg before they are placed in the oven. Where expense is
not objected to, parmesan is the best kind of cheese to use for making
this dish.

Very nice with a cup of coffee for a lunch.

CAYENNE CHEESE STRAWS.

A quarter of a pound of flour, two ounces butter, two ounces grated
parmesan cheese, a pinch of salt and a few grains of cayenne pepper.
Mix into a paste with the yolk of an egg. Roll out to the thickness of
a silver quarter, about four or five inches long; cut into strips
about a third of an inch wide, twist them as you would a paper spill
and lay them on a baking-sheet slightly floured. Bake in a moderate
oven until crisp, but they must not be the least brown. If put away in
a tin these straws will keep a long time. Serve cold, piled tastefully
on a glass dish. You can make the straws of remnants of puff pastry,
rolling in the grated cheese.

CHEESE CREAM TOAST.

Stale bread may be served as follows: Toast the slices and cover them
slightly with grated cheese; make a cream for ten slices out of a pint
of milk and two tablespoonfuls of plain flour. The milk should be
boiling, and the flour mixed in a little cold water before stirring
in. When the cream is nicely cooked, season with salt and butter; set
the toast and cheese in the oven for three or four minutes and then
pour the cream over them.

WELSH RAREBIT.

Grate three ounces of dry cheese and mix it with the yolks of two
eggs, put four ounces of grated bread and three of butter; beat the
whole together in a mortar with a dessertspoonful of made mustard, a
little salt and some pepper; toast some slices of bread, cut off the
outside crust, cut it in shapes and spread the paste thick upon them,
and put them in the oven, let them become hot and slightly browned,
serve hot as possible.

EGGS AND OMELETS.

Ther