Rice and Cheese.

Half teacupful rice, 2 ozs. grated cheese, one egg.  Wash rice and put on with cold water to barely cover, and pinch salt.  When that is absorbed, add milk enough to swell and cook the rice thoroughly without making it sloppy.  Remove from the fire and stir in the cheese, seasoning of salt, pepper, or made mustard, pinch cayenne, and the egg beaten up.  Turn into buttered baking dish and bake gently till set and of a pale brown—­cheese dishes must never be done in too hasty an oven, as they acquire an unpleasant flavour if in the least burnt.  Turn out on hot ashet, and serve garnished with slices of hard-boiled egg or fried tomatoes.

Cheese and Semolina.

Four ozs. cheese, breakfast cup milk, 1 oz. semolina, 2 eggs.  Bring milk to boil and stir in semolina.  Cook till it thickens; remove from fire and stir in the cheese, pinch cayenne, and yolks of eggs beaten up, beat up whites stiffly, and mix in lightly.  Turn into buttered pudding-dish and bake gently till ready—­about half-an-hour.  This mixture, and the previous one, may also be steamed for about 40 minutes.  Serve with fried tomatoes or tomato sauce.

I may say here that tomatoes go very well with cheese in almost any form.  A nice variety of rice and cheese can be contrived as follows:—­Put half of the cooked rice in pudding dish, put breakfastcupful tomatoes in saucepan with a little butter, the cheese and seasoning, and just stir over the fire till quite mixed.  Put half over the rice, then the rest of the rice, and the other half of the tomato mixture.  Coat thickly with crumbs, put some butter on top, and bake.

Cheese Souffle.

Two tablespoonfuls grated cheese, 2 eggs, 1-1/2 gills milk.  Beat yolks of eggs and mix in cheese, milk, pepper, salt, pinch cayenne, and, lastly, the whites beaten quite stiff.  Make souffle tin very hot, pour in mixture, and bake in quick oven till set—­15 to 20 minutes.  Serve very hot.

Scotch Woodcock.

This is a favourite savoury in many non-vegetarian households.  There are numerous different recipes, which will doubtless be well known, but the following is quite new and original.  Prepare some slices of buttered toast or fried bread, take about 1 lb. fresh tomatoes or a large cupful tinned ones drained from the liquor, put in saucepan with a little butter and grated onion, and stew gently till the tomatoes are pulped.  If at all stringy, put through a sieve.  Add 2 ozs. grated cheese, seasoning to taste, and stir over gentle heat till quite thick.  Spread a layer of this mixture on each slice of toast and pile on the top of each other.  Reserve a little of the mixture and to it add some tomato juice or milk, mushroom ketchup, or diluted extract.  Make very hot and pour right over, sprinkle with chopped parsley, and garnish with slices of hard-boiled eggs—­or these might have the whites chopped up and the yolks grated over the top.  Serve very hot.  A very tasteful effect is made by having the slices of toast, which may be round, oblong, &c., graduating pyramid-wise from a large one at the bottom to a small one at the top.