- ½ pint (1 cup) grated cheese
- ½ pint (1 cup) milk
- ½ pint (1 cup) bread crumbs
- 1 heaping teaspoonful butter
- 3 eggs
- Seasoning of salt and red pepper
Scald the milk and butter together; remove from the stove, and add the cheese, bread crumbs, and seasonings. Beat up the eggs and add them lightly.
Pour into a buttered fireproof dish and bake for half an hour.
Serve at once.
CHEESE CREAMS
- 2 heaping tablespoonfuls grated cheese
- ½ pint (1 cup) half-set aspic jelly
- ½ pint (1 cup) whipping cream
- 1 tablespoonful chopped parsley
- Salt, pepper, and red pepper to taste
Beat up the cream till stiff and stir into it the cheese; add the aspic jelly and the seasonings. Divide into china ramequins; when set, sprinkle over with a little chopped parsley.
Serve very cold.
CHEESE AND RICE
- 2 cupfuls (½ lb.) grated cheese
- 1 gill (½ cup) boiled rice
- 2 heaping tablespoonfuls (2 ozs.) butter
- 2 heaping tablespoonfuls (2 ozs.) flour
- Seasoning of salt and pepper
- 1 pint (2 cups) milk
- A few bread crumbs