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Stewed Cheese.

Ingredients.

1/2 lb. of Cheese. 2 Eggs. Ale or Chablis. Cayenne.

Method.

1. Cut into thin slices half a pound of good Gloucester or Cheddar cheese. 2. Take a clean quart stewpan, and put in the cheese with a little old ale or chablis, and stir over the fire till it is melted. 8. Beat up the yolks only of two eggs and a small teaspoonful of dry mustard and a dust of cayenne. 4. Stir for three minutes over the fire, and serve very hot with toasted or fried sippets of bread. The top may be browned with a hot iron or salamander, or in front of a brisk fire. Sometimes the cheese is spread over toast and served.

PRECAUTIONS.-Do not let it burn, and if the cheese is not very rich add a little butter or salad oil; serve hot; and be careful with the cayenne.

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