Bake for thirty minutes in a hot oven.
CHEESE FONDUE
- ½ lb. (2 cupfuls) grated cheese
- 1 saltspoonful dry mustard
- 1 heaping tablespoonful (1 oz.) butter
- ½ pint (1 cup) milk
- ¼ lb. (1 cup) fine bread crumbs
- 2 eggs
- A dust of red pepper
Melt the butter in a fireproof dish, add the milk, bread crumbs, cheese, mustard, and seasonings.
Stir constantly for five minutes, and then add the eggs well beaten.
Serve hot.
CHEESE DAINTIES
- 3 heaping tablespoonfuls Parmesan cheese
- 4 eggs
- ¼ pint (½ cup) milk
- Salt, pepper, and red pepper to taste
Bring the milk to boiling point, pour it over the eggs well beaten, add the cheese, salt, pepper, and red pepper; pour into some buttered cocottes or ramequins.
Stand the cases in a pan, pour in some hot water; place in the oven and cook till set.