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Cheese Ramekin

Put one cup of bread crumbs and one gill of milk on the fire to boil. Stir and boil until smooth. Then put in four tablespoons of grated cheese, a little piece of butter, and salt and pepper. Stir till the cheese is dissolved, then remove from the fire. Beat two eggs, the yolks and whites separately. Stir the yolks into the mixture and then the whites of the eggs. Put in a pudding dish and bake fifteen or twenty minutes. Mrs W. G. Trowbridge.

A Really Digestible Welsh Rarebit Melt one tablespoon of butter, add one-fourth of a teaspoon of salt and paprika, half a teaspoon of dry mustard and one-third of a cup of ale or beer.

Stir constantly, and when hot put in half a pound of cheese cut into small pieces.

As it gradually melts it may thicken, for no cheese is exactly alike in the amount of liquid it requires. If it seems too thick, add more beer. If the rarebit is preferred creamy instead of stringy, add one beaten egg just before serving. The paprika in this recipe makes the cheese mixture perfectly digestible. If the regulation toast is not at hand for serving rarebit, pour it over saltines.- I. G. C.