CHEESE CUSTARDS
- 4 ozs. (1 cup) grated cheese
- 2 eggs
- ½ pint (1 cup) milk
- Salt and pepper to taste
- A few sprigs parsley
Mix the eggs and milk in a saucepan over the fire, stir them till they thicken slightly, remove from the fire, and add the cheese, salt, and pepper.
Divide into small china ramequin cases and bake until brown.
Serve with a small sprig of parsley in the center of each.