throw into it one of these bunches, and it will do as well as with fresh yeast; but if mixed with a small quantity first;, and then added to the whole, it will work sooner. To Pot Cheese. Cut and pound four ounces of Cheshire cheese, one ounce and a half of fine butter, a teaspoonful of white pounded sugar, a little bit of mace, and a glass of white wine. Press it down in a deep pot, To roast Chees^y to come up after dinner. Grate three ounces of fat Cheshire cheese, mix it with the yelks of two eggs, four ounces of grated bread, and four ounces of butter, beat the whole well in a mortar, with a teaspoonful of mustard, and a little salt and pepper. Toast some bread, lay the paste as above thick upon it, put it into a Dutch oven, covered witl} a dish till hot through, remove the dish, and let the cheese brown a little, Serve as hot as possible. To poach
Eggs.
Set a stewpan of water on the fire; when boiling, slip an egg, previously broken into a cup, into the water; when the white looks done enough, slide an eggslice under the egg, and lay it on toast and butter, or spinach. As soon as enough are done, serve hot.
