CHEESE CREAMS
- 2 heaping tablespoonfuls grated cheese
- ½ pint (1 cup) half-set aspic jelly
- ½ pint (1 cup) whipping cream
- 1 tablespoonful chopped parsley
- Salt, pepper, and red pepper to taste
Beat up the cream till stiff and stir into it the cheese; add the aspic jelly and the seasonings. Divide into china ramequins; when set, sprinkle over with a little chopped parsley.
Serve very cold.