Parmesan Puffs
Make a spread of mayonnaise or other salad dressing with equal parts of imported Parmesan, grated fine. Spread on a score
or more of crackers in a roomy pan and broil a couple of minutes till they puff up golden-brown.
Use only the best Parmesan, imported from Italy; or, second best, from Argentina where the rich pampas grass and Italian settlers get together on excellent Parmesan and Romano. Never buy Parmesan already grated; it quickly loses its flavor.
Breakfast Puffs
1 cup flour
1 cup milk
¼ cup finely grated cheese
1 egg, lightly beaten
½ teaspoon salt
Mix all together to a smooth, light batter and fill ramekins or cups half full; then bake in quick oven until they are puffing over the top and golden-brown.
Danish Fondue Puffs