Garnish with parsley and serve hot.
CHEESE CUSTARDS
- 4 ozs. (1 cup) grated cheese
- 2 eggs
- ½ pint (1 cup) milk
- Salt and pepper to taste
- A few sprigs parsley
Mix the eggs and milk in a saucepan over the fire, stir them till they thicken slightly, remove from the fire, and add the cheese, salt, and pepper.
Divide into small china ramequin cases and bake until brown.
Serve with a small sprig of parsley in the center of each.
CHEESE AND MACARONI
- 4 heaping tablespoonfuls (2 ozs.) grated cheese
- ¼ lb. macaroni
- 1 gill (¼ pint) stock
- 1 gill (¼ pint) milk
- 1 bay leaf
- 1 slice onion
- 2 heaping tablespoonfuls (2 ozs.) butter
- 1 tablespoonful flour
- Salt and pepper to taste
- A few bread crumbs
Break up the macaroni into short pieces, put it into a saucepan of boiling salted water, add one teaspoonful of butter, and boil quickly for half an hour. Put the stock, bay leaf, onion, and milk into a saucepan and bring to boiling point. Blend the butter and flour together in a saucepan over the fire; add the stock strained; stir till it boils, put in the macaroni and the grated cheese; mix well and season with the salt and pepper.
Butter a gratin dish, sprinkle it over with bread crumbs and grated cheese, pour in the mixture, sprinkle over with some more bread crumbs and grated cheese, put a few pieces of butter here and there on the top, and bake in a moderate oven for a quarter of an hour.