Paper-bag Cookery

grated cheese, a little cayenne, a pinch of salt, and a well-beaten egg. Roll out, cut into thin strips, and into one or two rings. Put inside a buttered bag, cook fifteen minutes, and serve with several straws inside each ring. CHEESE _FONDUE_. Well butter a dish, put into it half a pint of milk, half a cup of fine bread-crumbs, quarter of a pound of dried cheese grated, one ounce of butter, and one well beaten egg; season with salt and pepper, put into a greased bag, and cook forty-five minutes. CHEESE PASTRY is a delicious morsel. Make a nice flaky paste crust, roll it out and cut into two squares. Melt three ounces of grated cheese and one ounce of butter with a teaspoonful of lemon juice. Spread this over one half of the paste, cover with the other, brush over with milk, put into a well greased bag, and cook fifteen minutes. FRIED CHEESE. Cut some slices of cheese, two inches long, one inch wide, and half an inch thick. Dry cheese may be used up in this way. Pour over the slices a little oiled butter, sprinkle with pepper, and leave for half an hour, turning once during that time. Make a thick batter, dip each piece in it; lay in a buttered "Papakuk" bag and cook fifteen minutes in a hot oven. CHEESE BISCUITS. This is a very simple but a very nice savoury. Split open several of Crawford's butter puffs, lay a slice of toasted cheese between the halves, put into a greased bag, and cook for ten minutes. CHEESE PUFFS. Melt one ounce of butter in a small saucepan, add a tablespoonful of water, and when it boils sift in gradually two tablespoonfuls of self-raising flour, and three of grated cheese; season to taste. Stir till the mixture leaves the saucepan, and then take off the fire. When cool, stir in a well beaten egg and set aside till quite cold. Then shape into balls, put into a buttered bag, and cook fifteen minutes in a fairly hot oven. MACARONI AND CHEESE. Break