one pound of milk and rennet; add a sufficient quantity of salt, together with caraways and cumin seed sufficient to impart a good flavour.  Knead all these ingredients well together, cover up and allow them to stand three or four days in winter, two to three in summer.  At the end of that time knead them again, put the paste into wicker moulds, and leave the cheeses to drain until they are quite dry.  When dry and firm, lay them on a board and leave them to acquire hardness gradually in a place of very moderate warmth; should the heat be too great, as we have said, they will burst.  When, in spite of all precautions, such accidents occur, the crevices of the burst cheeses are, in Germany, filled with curds and cream mixed, some being also put over the whole surface of the cheese, which is then dried again.  As soon as the cheeses are thoroughly dry and hard, place them in barrels with green chickweed between each cheese; let them stand for about three weeks, when they will be fit for use.

POTATOES A LA BARIGOULE.—­Peel some potatoes and boil them in a little water with some oil, pepper, salt, onions, and savoury herbs.  Boil them slowly, so that they can absorb the liquor; when they are done, brown them in a stew-pan in a little oil, and serve them to be eaten with oil and vinegar, pepper and salt.

POTATOES, BROILED.—­Potatoes are served this way sometimes in Italy.  They are first boiled in their skins, but not too long.  They are then taken out and peeled, cut into thin slices, placed on a gridiron, and grilled till they are crisp.  A little oil is poured over them when they are served.

POTATOES A LA LYONNAISE.—­First boil and then peel and slice some potatoes.  Make some rather thin puree of onion. (See SAUCE SOUBISE.) Pour this over the potatoes and serve.

Another way is to first brown the slices of potatoes and then serve them with the onion sauce, with the addition of a little vinegar or lemon-juice.

POTATOES A LA PROVENCALE.—­Put a small piece of butter into a stew-pan, or three tablespoonfuls of oil, three beads of garlic, the peel of a quarter of a lemon, and some parsley, all chopped up very fine; add a little grated nutmeg, pepper and salt.  Peel some small potatoes and let them stew till they are tender in this mixture.  Large potatoes can be used for the purpose, only they must be cut tip into pieces.  Add the juice of a lemon before serving.

HARICOT BEANS.—­It is very much to be regretted that haricot beans are not more used in this country.  There are hundreds of thousands of families who at the end of a year would be richer in purse and more healthy in body if they would consent to deviate from the beaten track and try haricot beaus, not as an accompaniment to a dish of meat, but as an article of diet in themselves.  The immense benefit derived in innumerable cases from a diet of beans is one of the strongest and most practical arguments in favour of vegetarianism.  Meat-eaters often boast of the plainness of their food, and yet wonder that they suffer in health.  It is not an uncommon thing for a man to consult his doctor and to tell him, “I live very simply, nothing but plain roast or boiled.”