Roll the pastry out thinly, and line some small thin casserole dishes with it. Blend the butter and flour together in a saucepan over the fire, add the milk, stir till it boils and thickens; then remove the pan from the fire.
Add the yolks of the eggs one by one, mixing each one thoroughly; add the cheese, the seasonings, and the whites of eggs stiffly beaten. Divide into the prepared dishes and bake in the oven for fifteen minutes.
Serve at once.
CHEESE AND POTATOES
- 2 ozs. (½ cupful) grated cheese
- 1 cupful mashed potatoes
- 2 egg yolks
- 1 heaping tablespoonful (1 oz.) butter
- 1 tablespoonful chopped olives
- Salt and pepper to taste
- 1 tablespoonful finely chopped parsley
Beat up the yolks of eggs, melt the butter and add it to them, with the parsley, potatoes, cheese, pickles, and seasonings.
Turn into a buttered fireproof dish, brush over with the whites stiffly beaten, mark with a fork or knife, and bake in a hot oven till brown.
CHEESE AND CORN
- 1 cupful (¼ lb.) grated cheese
- 1 can corn
- 4 soda crackers
- 1 egg
- 1 gill (½ cup) milk
- Salt and paprika to taste
- 1 heaping teaspoonful butter
Roll the crackers, add the egg well beaten, butter, cheese, seasonings, milk, and corn. Mix well and turn into a buttered fireproof dish.