222 BUTTER AND CHEESE.
SLIP.
SLIP is bonny-clabber without its acidity, and so delicate is its flavor that many persons like it just as well as ice cream. It is pre- pared thus : Make a quart of milk moderately warm ; then stir into it one large spoonful of the preparation called rennet ; set it by, and when cool again it will be as stiff as jelly. It should be made only a few hours before it is to be used, or it will be tough and watery; in summer set the dish on ice after it has jellied. It must be served with powdered sugar, nutmeg and cream.
CHEESE FONDU.
MELT an ounce of butter and whisk into it a pint of boiled milk. Dissolve two tablespoonf uls of flour in a gill of cold milk, add it to the boiled milk and let it cool. Beat the yolks of four eggs with a heap- ing teaspoonful of salt, half a teaspoonful of pepper and five ounces of grated cheese-. iWhip the whites of the eggs and add them, pour the mixture into a deep tin lined with buttered paper, and allow for the rising, say four inches. Bake twenty minutes and serve the mo- ment it leaves the oven.
CHEESE SOUFFLE.
MELT an ounce of butter in a saucepan ; mix smoothly with it one ounce of flour, a pinch of salt and cayenne and a quarter of a pint of milk ; simmer the mixture gently over the fire, stirring it all the time, till it is as thick as melted butter, stir into it about three ounces of finely-grated parmesan, or any good cheese. Turn it into a basin and mix with it the yolks of two well-beaten eggs. Whisk three whites to a solid froth, and just before the souffle is baked put them into it, and pour the mixture into a small round tin. It should be only half filled, as the fondu will rise very high. Pin a napkin around the dish in which it is baked, and serve the moment it is baked. It would be well to have a metal cover strongly heated. Time twenty minutes. Suf- ficient for six persons.
SCALLOPED CHEESE.
ANY person who is fond of cheese could not fail to favor this recipe.
Take three slices of bread well-buttered, first cutting off the brown
outside crust. Grate fine a quarter of a pound of any kind of good
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