buy the cheese by the pound and have it grated at home),
and two ounces of butter. Rub the butter into the flour, add the cheese
and a little salt and cayenne pepper, and make into a paste with the
yolk of an egg; roll the paste out in a sheet about an eighth of an inch
thick and five inches wide and cut in narrow strips; bake in a hot oven
about ten minutes.

PATE A CHOU FOR SOUPS.

Put a gill of milk and an ounce of butter into a saucepan over the fire;
when it comes to the boiling point add two ounces of sifted flour; stir
with a wooden spoon until thick and smooth, then add two eggs, one at a
time, beating briskly; remove from the fire and spread out thin, cut in
pieces, the size of a small bean, put them in a sieve, dredge with
flour, shake it well and fry in boiling fat until a nice brown. Add to
the soup after it is in the tureen.

A FILLING FOR PATTIES.

Break two eggs in a bowl, add a little salt and white pepper, a few
drops of onion juice and four tablespoonfuls of cream, beat slightly;
turn into a buttered tin cup, stand in a saucepan with a little boiling
water in it on the stove, cover and cook until stiff--about three or
four minutes--remove from the fire, turn out of the cup. When ready to
use cut in half-inch slices and then into stars or any fancy shape
preferred, or into dice. Make a cream sauce thicker than for other uses,
that it may not run through the pastry; put them in the sauce, bring to
the boiling point and fill the patties just as they are to be served.

GRUEL OF KERNEL FLOUR OR MIDDLINGS.

Put a pint of boiling water in a saucepan over the fire; mix two heaping
teaspoonfuls of the flour with a little cold water and stir into the
boiling water. Let it boil twenty minutes, add a little cream to it and
salt. Very nutritious.

KOUMYSS.

Dissolve a third of a cake of compressed yeast in a little tepid water;
take a quart of milk, fresh from the cow, or warmed to blood heat, and
add to it a tablespoonful of sugar and the dissolved yeast. Put the
mixture immediately in beer bottles with patent stoppers, filling to the
neck, and let them stand for twelve hours where bread would be set to
rise--that is, in a temperature of 68 or 70 degrees--then stand the
bottles upside down on ice until wanted.

HOME-MADE BAKING POWDER.

Procure from a reliable druggist one-half pound of the best bicarbonate
of soda, one pound of cream of tartar and one-half pound of Kingsford's
cornstarch. M