The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1898-10-13

fuls of cold water and add TWO ounces
of American or cheese grateu;
season with salt and pepper. Pa II a
rying pan two ounces Of butter; when
melted pour In the eggs; when tley
thicken sufficiently fold in two and serve
Immediately.
Cheese Pudding-Make a batter with one
quart of milk and four eggs. Craze half
a pound OF ordinary American cheese. and
mix With it an equal bulk of bread
crumbs; the add both cheese and bread
to the batter. Season with salt and pep
per and bake in a pudding dish till solid
and nicely Drowned. The pudding will lie
found delicious, as well as wholesome. It
is. in fact, TOO solid a food to be served
when meat Is eaten, but makes an exesi-
lent luncheon or supper dish.
Crate six OUNCES Of Parmesan cheese,
put it In a saucepan and add assaltsp,on-
full of dry mustard, a saltspoonful OF
white pepper and a pinch of cayenne. Stir
into this mixture two ounces of butter;
then add slowly d gill of milk. Put she
saucepan on the fire and stir the contents
slowly until a thick rich cream is formed,
care being taken that it shall not boil. Re-
move from the fire and add the wel-bcdt-
en- volks of six eggs, then the whites
beaten to a stiff froth. Pour The mixture
info a pudding dish and bake in a moder-
ate oven for 20 minutes. Serve iminedi-
ately.
Cheese Souffle (2)--Put two ounces Of
bread and a good gill Of milk over the
fire; cook until soft and smooth. Add a
teaspoonful OF salt. a dash of red pepper,
. four tabiespoonfuls of created cheese.
Take from the fire and add the yolks Of
two e Stir in the well beaten whites
Of the eggs, heap into baking dish ana
bake In a quick oven about ten minutes.
Cheese Croquettes-Mix one cup Of
bread crumbs with one cup of cheese, gill
of milk, then heat carefully until salt
and a lash of red pepper. Break into this
one or two eggs. enough to bind the bread
and cheese together. Form into balls.
Dip In egg and bread crumbs and fry IL
smoking fat.
Mix together with the rand a quarter
Of a pound OF flour. the same of butter
and of grated Parmesan cheese Add
a little cayenne pepper and salt and
work well. Roll the paste thin and cut
in small rounds; then bake in a moder-
ate oven.
Potted Cheese.-Beat in a mortar one
pound Of the English cheese; add to 1t
two ounces of butter melted, one glass
of sherry and a pinch each of salt,
cayenne pepper and mace. Beat all well
together and pack tightly in glass or
china jars. Spread over the top a layer
of butter and cover tightly. This pot
ted cheese makes a delicious relish for
bread and toast, and will keep for a
considerable length of time.
Swiss FonduLGrate a quarter of a
pound of Gruyere cheese, add to it a
gill of milk. then beat carefully until
the cheese Is completely dissolved Re-
move from the fire and add three eggs
and season with salt and pepper. Put
a lump of butter the size Of a hazlenut
In each of the half a dozen small
moulds. When the butter is melted
pour in the. cheese mixture. and bake
in a moderate oven TIL 1t s~tifens. Serve
in the moulds in which It Is cooked.
Now that the summer Is over the house.
wife turns her attention toward making
the home bright and cherry for dull VIM
ter days, says the Philadelphia Press"
Curtains must be hung, rugs laid. a
touch OF color added here and there. and
everything possible done to replace the
soft. cool atmosphere of the summer room
with the cosy comfort of winter
Quite an important item in the rams
formation are the flowers that will grow
indoors. Summer effects are obtained
with palms and rubber plants and CEN
turtles, but while they aid in securing
many a delightful, hidden nook, they
should be supplemented with bright
Towering plants.
~ f7~-~ 1910 k1.l r. w.1~+ -
tractive at Christmas. and to make it
blossom then the plants must be ported
this month. Geraniums are easiest to
grow for the novice and make a delight
full bit Of coloring IN a sunny window.
Do not take plants which have been hard
at work all summer. Rather select hardy
slips which have no blossoms and set
them ont in the window box. The box
should be filled with rich soil, from which
all worms and stones have been carefully
removed. Let the box remain outdoors
until late in the season that the plants
may root well before they begin to
branch and blossom. Cover the box with
fertilizer and gradually accustom the
plants to a warmer temperature. They
may be placed in a heated room early in
November and should begin to blossom
about December /.
Begonias are also easy to grow and
make a very attractive window garden.
A woman last winter decided to fill her
entire windows with them, and during the
winter showed with pride thirty varieties,
all in perfect condition. Yet they caused
her little or no trouble. In September
they were potted, and on the first chilly
day brought into the house. They were
carefully watered at a regular hour each
day, but aside from that received little
attention. Yet at Christmas time they
were flair to see.s
Vines make effective bits of decora-
ton when grown in hanging pots. A
pretty suggestion Is to take a lar in
which preserved ginger is purchased, fill
1t with water and grow In 1t some simple
trailing vine, such as Wandering Jew, OF
myrtle. The water should not be changed.
It will remsin sweet II you throw into
1t a few pieces Of charcoal. Of course,
the Jar should be refl1ed from time to
time. as the water ~evaporates in the heat
OF the room.
Bulbs for Christmas blooming should be
ported as early this month as possible.
The pot. into which two or three stones
have been placed to facilitate drainage.
should be filled with a mixture of loan
and manure. If hyacinths are planted