er from
the top and let cool slightly before using.

CHEESE DISHES SERVED WITH SALADS.

_Digestive cheese and fruit there sure will be._
--BEN JONSON.

CHEESE DISHES SERVED WITH SALADS.

=Cheese Custard.=

(MRS. DIMON.)

Butter a baking-dish, put in a layer of bread cut in pieces one inch
square with crust removed, sprinkle thin-sliced cheese over the bread,
dust with salt and paprica, or a few grains of cayenne. Add other layers
of bread and cheese, seasoning as before, using in all half a small loaf
of bread, one cup of cheese and half a teaspoonful of salt. Beat two
eggs slightly, add one pint of milk, and pour the mixture over the bread
and cheese. Bake about half an hour in a moderate oven.

=Cheese Souffle.=

Cook together four tablespoonfuls of butter and two tablespoonfuls of
flour, into which have been sifted one-fourth a teaspoonful, each, of
soda and mustard and a few grains of cayenne. Add gradually half a cup
of milk. When the sauce boils, remove from the fire and stir into it one
cup of grated cheese (half a pound) and the yolks of three eggs, beaten
until light. When well mixed, fold in the stiffly beaten whites of three
eggs. Bake in a buttered pudding-dish, in a moderate oven, about
twenty-five minutes, or in individual dishes, paper cases, or china
shirring-cups, about twelve minutes. _Serve at once_ from the dish or
dishes. The souffle will "stand up" a little better, if three-fourths a
cup of milk be used in place of the half-cup as given, and half a cup of
stale grated bread be added before the cheese; but it will not be quite
so delicate.

=Cheese Ramequins.=

Put four tablespoonfuls of butter and half a cup of water into a
saucepan. When these boil, add half a cup of flour and a few grains,
each, of salt and paprica; cook and stir until the mixture cleaves from
the pan. Turn into a mixing-bowl and beat in two ounces of grated
Parmesan cheese; then beat in, one at a time, two eggs. On a
well-buttered baking-sheet shape the paste into flat circular pieces
about an inch in diameter. Brush over the tops with beaten egg, diluted
with one or two tablespoonfuls of milk or water, and put three or four
dice of cheese on each. Bake about fifteen minutes. Serve very hot.

=Cheese Straws.=

Roll plain or puff paste into a rectangular sheet one-fourth an inch
thick. Sprinkle one-half with grated cheese (any kind of chee