Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Cheese Custard.

1 cupful of grated cheese.	Yolks of 2 eggs.
½ cupful of cream or rich milk.	A speck of salt and of paprika.

Mix the cream and the cheese and heat until the cheese is melted. Remove from the fire and add the yolks of the eggs. Bake in paper cases or buttered ramekins. Serve with jelly or preserves.