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Cheese Fondue

Take one-fourth pound of cheese; six eggs; three tablespoons of butter; one level teaspoon of salt; oneeighth teaspoon of white pepper and four slices of fried or toasted bread cut in halves. Grate the cheese, beat the eggs till they are light, add them to the butter, cheese and seasoning. Pour into a saucepan; set this in another of boiling water, stir until the cheese is smooth and creamy. Lay the toast on a hot plate, pour the fondue over it and serve at once.

CHEESE SOUFFLÉ-Take two and one-half tablespoons of flour, three eggs, one and one-half pints (scant) milk, one-fourth pound of grated Parmesan cheese. Beat the yolks of the eggs well, thin them with a little of the milk, and add the grated cheese. Rub the flour to a paste with a little more of the milk. Heat in a porcelain-lined stewpan the remainder of the milk and when it boils, stir in the flour paste. Stir until the whole is smooth and creamy, and add the mixture of cheese and yolks. Boil the liquid about a minute or until the cheese is fully melted, and remove from the fire. Whip the whites of the eggs to a stiff froth, and stir them into the mixture. Fill some paper cases with this preparation,