or Italian macaroni, chop the tomatoes,
dredge with flour and mix with the above ingredients, putting a thick
layer of cheese on top. Bake until brown.--Contributed.

CHEESE CROQUETTES.--Make a thick stiff cream sauce as for chicken
croquettes; add yolks of two eggs; one and one half cups grated cheese
and salt and cayenne pepper to suit taste. When cold form into
croquettes, dip into egg and fine bread crumbs and fry in deep hot fat.

CHEESE STRAWS.--Grate cheese on rolled pie crust, fold over, grate more
cheese thickly on, fold again and roll out. Cut into strips and bake.
Sprinkle with cayenne.--Contributed.

Beverages

"Serenely pure yet divinely strong."--Pope.

COFFEE.--Three parts Java to one part Mocha coffee ground fine
together. Allow one tablespoonful of coffee to each cup of cold water.
Mix in one third of a whole egg for five cups of coffee. Bring to a
good boil. Remove from fire, add a dash of cold water and serve.--Mrs.
C. H. McKay, demonstration of beverages.

CHOCOLATE.--One half cup grated chocolate, one half cup sugar mixed.
Add to one quart of milk. Bring to a boil. Let it stand on back of
range half an hour, then reheat it. Serve whipped cream in each
cup.--Mrs. C. H. McKay, demonstration.

TEA.--Water for making black tea should be boiling. Allow level
tablespoon tea to a pint of water. Let it stand covered three to seven
minutes. Water for green tea should not be boiling hot, as green tea
should be a smooth and oily beverage. The Japanese serve tea warm but
not hot. Allow same proportions as above. Let it stand three minutes.
Add hot water to tea leaves left in tea pot and leave again. Use an
earthen tea pot always. Soft water makes better tea than hard
water.--Mrs. C. H. McKay, demonstration of beverages.

CLARET FREEZE.--Claret wine to taste. Fill glass half full of chopped
ice, add wine and sweeten to taste with cherry syrup. Add sliced lemon
or pineapple, rose leaves, or Maraschino cherries. Serve with straws.

MALTED MILK.--One egg sweetened with vanilla syrup, one spoonful of
Horlick's malted milk. Shake in a shaker with crushed ice. Strain;
grate nutmeg on top and serve.

LEMONADE.--One quart of water, juice of three lemons, one cup sugar.
Stir well and serve with crushed ice. Crushed fruits may be added to
this, or Port wine, if liked.

COFFEE.--One tablespoonful of finely ground coffee to each cup of
water. Add a white or half the white of an egg to the coffee; mi