The salad too in this combination, aided by the bread accompanying it, corrects by dilution the over concentration and richness of the cheese dish.

In England neatly trimmed-and-cleansed celery stalks and cheese often precede the sweet course; but by virtue of its mission as a digester of everything but itself and of the common disinclination to have the taste of sweets linger upon the palate, the place of cheese as cheese is with the coffee.
HOW TO MAKE AROMATIC VINEGARS, TO KEEP VEGETABLES AND TO PREPARE GARNISHES.
=How to Boil Eggs Hard for Garnishing.= Cover the eggs with boiling water.

Set them on the back of the range, where the water will keep hot without boiling, about forty minutes.

Cool in cold water, and with a thin, sharp knife cut as desired.
=To Poach Whites of Eggs.= Turn the whites of the eggs into a well-buttered mould or cup, set upon a trivet in a dish of hot water, and cook until firm, either upon the back of the range or in the oven, and without letting the water boil.
Turn from the mould, cut into slices, and then into fanciful shapes; or chop fine.
=Royal Custard for Moulds of Aspic.= Beat together one whole egg and three yolks; add one-fourth a teaspoonful, each, of mace, salt and paprica, and, when well mixed, add half a cup of cream.

Bake in a buttered mould, set in a pan of water, until firm.