Serve hot in the dish in which it was cooked.
CHEESE PUDDING
- 2 cupfuls (½ lb.) grated cheese
- 1 teaspoonful flour
- ½ pint (1 cup) hot milk
- 1 heaping teaspoonful butter
- 2 eggs
- 2 tablespoonfuls bread crumbs
- Salt and pepper to taste
Put the cheese into a bowl, add the flour, salt and pepper, bread crumbs, milk, butter, the yolks of the eggs and the whites well beaten.
Mix gently, pour into a buttered earthenware dish, and bake for a quarter of an hour in a moderate oven.
Serve hot.
CHEESE SOUFFLÉS
- 6 heaping tablespoonfuls (3 ozs.) grated cheese
- 1 heaping tablespoonful (1 oz.) butter
- 1 level tablespoonful flour
- 2 eggs
- 1 gill (½ cup) milk
- Salt and pepper to taste
Melt the butter, stir in the flour, add the milk, and stir till it cooks for three minutes; remove from the fire, add the yolks of eggs well beaten, the cheese, seasonings, and the whites stiffly beaten; divide into buttered ramequins, and bake for ten minutes.
Serve quickly.