Egg Sandwiches

Boil eggs twenty minutes. When cold, chop fine with one cucumber pickle to every six eggs. Butter thin slices of bread and spread with the eggs.

Mrs. A. J. Abbott.

Welch Rarebit

4 tablespoonfuls of cream or new milk.. 1 teaspoonful of salt. 1 teaspoonful of sugar. 1 teaspoonful of Worcestershire sauce. 1/4 teaspoonful of cayenne pepper. 1 cupful of cheese sliced very thin. Mix all together until of the consistency of paste. Serve on toast..

Mrs. H. H. MasoN.

Welch Rarebit

Cut the common American cheese into tiny pieces, allowing a heaping tablespoonful to each person; scatter over this Worcestershire, tobasco and milk, or stale beer. To each spoonful of the cut cheese allow one-half tea-spoonltil of Worcestershire, onedrop of tobasco, and one scant tablespoonful of milk, (or beer). Place in a hot stew pan in which has been Placed a tiny piece of butter. Commence to stir cheese the minute it is in the pan and do not stop until thoroughly melted, and smooth like thick cream. Place a spoonful of this on a toasted cracker and serve at once. Cheese a little old is best and can be grated if one prefers.

Mrs. C. F. Barker.

Welch Rarebit

1/2 lb. cheese, 1/2 cupful warm water, 1/2 cupful sweet milk. 1 egg,

Small piece batter.

Crate the cheese and moisten with milk and water, add egg well beaten and then the butter. Put in a pan and boil three minutes, then add a dash of mustard and cayenne pepper. Have ready some buttered toast moistened in water, pour cheese over it and serve while hot.

Mrs. J. B. Porter.

Potato Pudding

Boil and mash six good sized potatoes, add one egg, salt and pepper to taste, and .beat well; line a baking dish, (bottom and sides), about one inch thick. Chop any cold cooked meat, season, and place a piece of butter the size of a walnut in the center of dish. Cover with potatoes and bake in moderate oven thirty minutes. Turn out to serve. A nice way to use any cold meats.

Mrs. Job Wood.

Cheese Omelet

4 eggs,

4 tablespoonfuls of sweet milk,

1 cupful of grated cheese. Beat whites of eggs till stiff; beat yolks, add, beat, then stir in milk. Put in a frying-pan one large tablespoonful of butter and heat very hot. Pour in mixture and fry until it is set, then sprinkle over a little salt and the grated cheese. Fold and take to table at once.

Mrs. Chas. B. Rosendale,

Pacific Grove.

German Cheese Butter

1 lb. of butter,

1 10c German cheese grated and a little Swiss cheese if preferred.

1 teaspoonful of paprika and a dash of white pepper.

Just melt the butter, take from the stove and add the grated cheese gradually, stirring constantly. Add paprika and pepper and stir until cool and creamy. Excellent for sandwiches.

Mrs. Chas. B. Rosendale,

Pacific Grove.

Bohemian Club Cheese

One lb. grated cheese, three tablespoonfuls of Worcestershire sauce, one tablespoonful of vinegar, one tablespoonful of melted butter and a little salt and red pepper.

Mrs. John Clements.