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cream until stiff, stir it in lightly, turn the preparation into paper soufflé cases, put them aside in a cool place for 1 hour, then sprinkle with Krona pepper, garnish with watercress, and serve. Or, the mixture may be put into small dariol moulds, previously coated with aspic jelly, and decorated with chilli, etc.

Time.—2 hours. Average Cost, 1s. Sufficient for 6 or 7 persons. Seasonable at any time.

2732.—CHEESE CREAM CROÛTES. (Fr.Croûtes de Fromage.)

Ingredients.—Ingredients for cheese mixture as in the preceding recipe, croûtes of fried bread 1¾ inches in diameter, chopped aspic jelly, watercress, Krona pepper.

Method.—Spread the cheese cream mixture on the bottom of a sauté-pan or shallow baking-tin, and when set cut it into rounds the same size as the croûtes. Sprinkle each round with a little Krona pepper, and serve garnished with chopped aspic jelly and watercress seasoned with salad-oil and vinegar.

Time.—2 hours. Average Cost, 1s. 2d. Sufficient for 6 or 7 persons. Seasonable at any time.

2733.—CHEESE CROÛSTADES. (Fr.Croûstades au Fromage.)

Ingredients.—2 ozs. of grated Cheshire or Cheddar cheese, 1 oz. of breadcrumbs, 1 tablespoonful of liquid butter, 1 tablespoonful of milk, 1 yolk of egg, salt, cayenne, Krona pepper, croûtes of bread.

Method.—From slices of stale bread ½ an inch in thickness stamp out 8 or 9 croûtes, 1¾ inches in diameter. Then with a smaller cutter make an inner circle, hollow the centre of each croûte to half its depth, and fry the croûtes in hot fat. Mix together in a basin the cheese, breadcrumbs, butter and yolk of egg, season well with salt and pepper, pile the preparation on the croûtes, smoothing it into a pyramidal form with a knife, brown in a quick oven, and serve as hot as possible.

Time.—1 hour. Average Cost, 8d. Sufficient for 6 or 7 persons. Seasonable at any time.

2734.—CHEESE D'ARTOIS. (Fr.D'Artois au Parmesan.)

Ingredients.—3 ozs. of grated cheese, 1 oz. of butter, 2 yolks of eggs, 1 white of egg, salt and pepper, 3 or 4 ozs. of puff paste.

Method.—Beat the yolk and white of 1 egg slightly, add the cheese, butter (melted), and season rather highly with salt and pepper. Roll the paste out thinly, cut it in half, spread the preparation over one half, and cover with the other. Place it carefully on a buttered baking-