Cheese Pudding.
½ pound dry cheese, grated fine.
1 cup dry bread-crumbs.
4 eggs, well beaten.
1 cup minced meat—one-third ham—two-thirds fowl.
1 cup milk and one of good gravy—veal or fowl.
1 teaspoonful butter, and a pinch of soda in the milk.
Season with pepper and a very little salt.
Stir the milk into the beaten eggs, then the bread-crumbs, seasoning, meat, lastly, the cheese. Beat up well, but not too long, else the milk may, in spite of the soda, curdle.
Butter a mould; pour in the pudding, cover, and boil three-quarters of an hour steadily. Turn out upon a hot dish, and pour the gravy over it.