FROZEN PUNCHES

Any of the water-ices can be made into punches by adding to them when half frozen the whipped whites of two eggs which have had a tablespoonful of hot sugar syrup stirred into them to cook the eggs. The eggs must be cold when added to the ice, and the freezing continued until the ice is sufficiently stiff. At the moment of serving pour over each glassful a teaspoonful or a tablespoonful of liquor.

The liquor may be rum or kirsch, or a liqueur.

BRANDY PEACHES

Serve brandied peaches in individual glasses before the game course. Keep the jar of peaches on ice for several hours before serving them, so they will get very cold. Serve one peach in a glass.

CHEESE CROQUETTES

Grate half a pound of American cheese. Mix in it a scant tablespoonful of butter, a tablespoonful of milk, an egg beaten enough to break it, half a teaspoonful of salt, and a dash of paprika. Mix to a smooth paste and mold into small croquettes, using a tablespoonful of the paste for each croquette. The above proportions will make eight croquettes.

Add a little milk to the yolk of an egg and roll the croquettes in this and then in cracker dust. Then fry them for a minute in smoking-hot fat. They should have a delicate brown color and be soft inside. Serve them as soon as they are fried or the cheese will harden.

This is a delicious cheese dish and very easily made.

Cut slices of bread one inch thick. Stamp the slices into rounds with a biscuit-cutter. With a smaller stamp cut a round half through the center of each one of the large rounds and take out the bread, leaving a box of bread. Spread these with butter and put them in the oven to brown. Fill the centers with the same cheese mixture as given for cheese croquettes and place them in the oven just long enough to soften the cheese. Serve at once.

GNOCCHI À L’ITALIENNE

Put into a saucepan one cupful of milk, one cupful of water, one tablespoonful of butter, one half teaspoonful of salt, and a dash of paprika. When this boils add a cupful of hominy and stir until it is thickened a little, then set the saucepan into a second one containing hot water and continue cooking until the hominy is soft. Add a little more hot water if the mixture gets dry before the hominy is cooked. Take it off the fire, add a tablespoonful of grated cheese, and spread the mixture in a smooth layer one half inch thick on a buttered tin. Set it aside to cool. When the layer of hominy has hardened cut it into rounds with a small biscuit-cutter. Place the rounds, overlapping, in a baking-dish which can be sent to the table. Moisten the tops with melted butter, sprinkle them with grated cheese, and set them in the oven to brown.

GNOCCHI À LA ROMAINE

Put two tablespoonfuls of butter in a saucepan; when it is melted add four tablespoonfuls of flour, one half teaspoonful of salt, and a cupful of milk gradually. When it is well thickened add the beaten yolk of one egg and two tablespoonfuls of grated cheese. Pour the mixture into a baking-dish, making a layer half or three quarters of an inch thick. Let it get cold. Sprinkle the top with grated cheese and put it in the oven to brown. Serve it hot.

GNOCCHI À LA FRANÇAISE

Add to a quart of boiling milk four tablespoonfuls of farina and half a teaspoonful of salt. Cook it about thirty minutes, or until soft. Turn it on to a dish, making a layer about half an inch thick. When it is cold and hardened cut it into sharp, triangular pieces. Arrange the pieces on a flat, round dish in a double circle as in illustration. Add to two tablespoonfuls of the hot boiled farina, one tablespoonful of butter, two tablespoonfuls of grated cheese, and a dash of paprika or red pepper. Pile this mixture in the center of the dish, filling the vacant space in the middle of the pieces of farina, and sprinkle it with grated cheese, not letting any cheese get on the farina. Place the dish in the oven to brown and serve at once.

This dish is made to resemble a sunflower.