Cream Cheese Puffs
½ pound cream cheese
1 cup milk
4 eggs, lightly beaten
½ teaspoon salt
½ teaspoon dry mustard
Soften cheese by heating over hot water. Remove from heat and add milk, eggs and seasoning. Beat until well blended, then pour into custard cups, ramekins or any other individual baking dishes that are attractive enough to serve the puffs in.
RAMEKINS OR RAMEQUINS
Some Ramekin dishes are made so exquisitely that they may be collected like snuff bottles.
Ramekins are utterly French, both the cooked Puffs and the individual dishes in which they are baked. Essentially a Cheese Puff, this is also au gratin when topped with both cheese and browned bread crumbs. By a sort of poetic cook's license the name is also applied to any kind of cake containing cheese and cooked in the identifying one-portion ramekin. It is used chiefly in the plural, however, together with the name of the chief ingredient, such as "Chicken Ramekins" and:
Cheese Ramekins I
2 eggs
2 tablespoons flour
⅛ pound butter, melted
⅛ pound grated cheese