CHEESE CUSTARDS.
Six tablespoonfuls of grated cheese, two of butter, four eggs, one cupful of milk with a teaspoonful of corn starch stirred into it, salt and pepper to taste. Beat the eggs very light and pour upon them the heated milk (with a pinch of soda), having thickened with the corn starch. While warm add butter, pepper, salt and cheese. Beat well and pour into greased custard-cups. Bake in a quick oven about fifteen minutes, or until high and brown. Serve at once, as a separate course, with bread and butter, after soup, or before serving dessert.