Roman Gnocchi.
| ¼ cupful of butter. | 2 egg yolks. |
| ¼ cupful of flour. | ¾ cupful of grated cheese. |
| ¼ cupful of cornstarch. | Salt. |
| 2 cupfuls of milk. |
Melt the butter; cook the cornstarch thoroughly, and then the flour in the butter; add the milk gradually; cook three minutes, stirring constantly; add the yolks and one-half cupful of the cheese. Pour into a buttered shallow pan and cool. Cut into squares; place them on a platter a little distance apart; sprinkle with remaining cheese, and brown in the oven.
The proteid value is that of three-fourths of a pound of average beef, the fuel value that of 1¾ pounds. Calculated cost (see p. [23]), 17 cents.
Cheese Soufflé.
| 2 tablespoonfuls of butter. | A speck of cayenne. |
| 3 tablespoonfuls of flour. | ¼ cupful of grated cheese. |
| ½ cupful of milk (scalded). | 3 eggs. |
| ½ teaspoonful of salt. |
Melt the butter; add the flour and, when well mixed, add gradually the scalded milk. Then add salt, cayenne, and cheese. Remove from the fire and add the yolks of the eggs, beaten until lemon colored. Cool the mixture and fold into it the whites of the eggs, beaten until stiff. Pour into a buttered baking dish and cook 20 minutes in a slow oven. Serve at once.
The proteid of this recipe is equal to that of half a pound of beef; the fuel value is equal to that of three-fourths of a pound.
Cheese Soufflé with Pastry.
| 2 eggs. | ½ cupful of Swiss cheese cut into small pieces. |
| ⅔ cupful of thin cream. | |
| 1 cupful of grated cheese. | Salt, cayenne pepper, and nutmeg. |