CHEESE SOUFFLE.

8 oz. of Parmesan or other good dry, cooking cheese, 4 eggs, 1 oz. of Allinson fine wheatmeal, 1 gill of milk, 1 oz. of butter, mustard, pepper, and salt to taste.  Melt the butter in a saucepan, stir in the wheatmeal, season with mustard, pepper, and salt.  Pour in the milk, and stir until the mixture is set and comes away from the sides of the saucepan.  Turn into a basin, and let the mixture cool.  Grate the cheese and stir it in; separate the yolks of the eggs from the whites, and drop the yolks of the eggs, one by one, into the mixture, beating all well.  Whip the whites of the eggs to a stiff froth, mix it lightly with the other ingredients; turn the mixture into a buttered souffle tin, and bake the souffle for 15 minutes.

CHOCOLATE SOUFFLE.

5 eggs, 2 oz. of butter, 3 oz. of castor sugar, 2 large bars of chocolate, 6 oz. of the crumb of the bread, and vanilla essence to taste.  Cream the butter, and stir into it gradually the yolks of the eggs, the sugar, and chocolate.  Previously soak the bread in milk or water.  Squeeze it dry, and add to it the other ingredients.  Add vanilla and the whites of the eggs whipped to a stiff froth, and pour the mixture into a buttered pie-dish or cake tin.  Bake 3/4 of an hour, and serve immediately.  If the souffle is baked in a cake tin, a serviette should be pinned round it before serving.

CURRIED EGGS.

6 hard-boiled eggs, 1 medium-sized English onion, 1 cooking apple, 1 teaspoonful of curry powder, 1 dessertspoonful of Allinson fine wheatmeal, 1 oz. of butter, and salt to taste.  Prepare the onion and apple, chop them very fine, and fry them in the butter in a stewpan until brown.  Add 1/2 pint of water and a little salt.  Smooth the curry and wheatmeal with a little cold water, and thicken the sauce with it.  Let it simmer for 10 minutes, then rub through a sieve.  Return the sauce to the stewpan, shell the eggs, and heat them up in the sauce; serve very hot on a flat dish.

EGG AND CHEESE.

6 eggs, 1 teacupful of milk, thickened with 1 dessertspoonful of Allinson fine wheatmeal, 2 oz. of grated cheese, pepper and salt to taste.  Butter a pie-dish, pour into it the thickened milk, break the eggs over it, sprinkle the cheese over them, and season to taste.  Bake in a moderate oven until the eggs are just set.

EGG AND CHEESE FONDU.

To each egg 1/2 its weight in grated cheese and a 1/2 oz. of butter (if only 1 egg is prepared 1/2 oz. of butter must be used); mustard, pepper, and salt to taste.  Whip up the eggs, add 1 dessertspoonful of water for each egg, as in the previous recipe; mix in the cheese, a little made mustard, and pepper and salt.  Heat the butter in a frying-pan or small stewpan.  When hot stir in the mixture of egg and cheese.  Keep stirring it with a knife, until it becomes a smooth and thickish mass.  Put on hot buttered toast, and serve.  This is an extremely tasty French dish.  The mixture, when cold, is excellent for sandwiches.