Mix well and bake in individual molds for 15 minutes.
Cheese Ramekins II
3 tablespoons melted butter
½ teaspoon each, salt and pepper
¾ cup bread crumbs
½ cup grated cheese
2 eggs, lightly beaten
1½ cups milk
Mix the first four dry ingredients together, stir eggs into the milk and add. Stir to a smooth batter and bake in buttered ramekins, standing in water, in moderate oven. Serve piping hot, for like Soufflés and all associated Puffs, the hot air will puff out of them quickly; then they will sink and be inedible.
TWO ANCIENT ENGLISH RECIPES,
STILL GOING STRONG
Cheese Ramekins III
Grate ½ pound of any dry, rich cheese. Butter a dozen small paper cases, or little boxes of stiff writing paper like Soufflé cases. Put a saucepan containing ½ pint of water over the fire, add 2 tablespoons of butter, and when the water boils, stir in 1 heaping tablespoonful of flour. Beat the mixture until it shrinks away from the sides of the saucepan; then stir in the grated cheese. Remove the paste thus made from the fire, and let it partly cool. In the meantime separate the yolks from the whites of three eggs, and beat them until the yolks foam and the whites make a stiff froth. Put the mixture at once into the buttered paper cases, only half-filling them (since they rise very high while being baked) with small slices of cheese, and bake in a moderate oven for about 15 minutes. As soon as the Puffs are done, put the cases on a hot dish covered with a folded napkin, and serve very hot.
The most popular cheese for Ramekins has always been, and still is, Gruyère. But because the early English also adopted Italian Parmesan,