Kelso Golf Club Bazaar

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them and add to the onions. Cook until tender. Beat up the
eggs, stir them in with the seasoning, and when the mixture, be-
gins to set it is ready. Serve on hot dish with sippets of toast.
—Mrs Titalah, Meadow View.
CHEESE FOUDUE.
2 oz. grated breadcrumbs (soft). bi-carbonate of soda, salt and pepper.
3 oz. grated cheese. 1 dessertspoonful of melted butter.
a pinch each of nutmeg, cayenne, 1 egg.
dry mustard, 1 gill milk.
Mix dry ingredients. First add milk, beaten egg, and melted
butter. Put in a buttered pie dish, sprinkle with dry bread-
crumbs. Bake 30 minutes.—J. N. Rae, Abbotsford Grove, Kelso.
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CHEESED EGGS.
(Supper Dish.)
Grease an ashet, put a thin layer of grated cheese (Cheddar
or American), break in whole as many egg's as required, put a
fairly thick layer of cheese on top, salt and pepper to taste, add
a little milk or cream (3 tablespoonfuls). Bake till set, 15
minutes.—E. M. Stevenson, Commercial Bank House, Kelso.
1 oz. parsley.
1 oz. anchovies.
Boil the parsley till tender, drain and put in a mortar with the
anchovies washed and bruised; pound all together, stir and add
butter. Put through a sieve and form into small balls. Serve
piled up with fingers of cold dry toast.---Miss Helen Ritchie,
B'onjedward, Jedburgh.
GREEN BUTTER SAVOURY.
2 oz. butter.
TOMATO FRITTERS.
(Breakfast or Supper.)
Cut firm tomatoes into slices, add seasoning of salt and pepper.
Spread minced meat on one side of tomato. Cover meat with
another slice of tomato. Dip it in the flour and seasoning, brush
with egg, roll in breadcrumbs; fry in hot fat.—Miss Scobie,
Diplomate of Glasgow School of Cookery.
CHEESE SOUFFLE.
(Supper Dish.)
Prepare a breakfastcupful of finely sifted breadcrumbs, and
-soak for a quarter of an hour in a pint of boiling milk. Then