Potato.—Take 6 medium-sized potatoes, as nearly as possible equal in shape; wash them quite clean, dry them, and on that side of them which will more readily stand uppermost make an incision ¼ in. deep with a patty cutter as large as the size of each potato will allow; then put the potatoes in the oven to bake. When quite done, remove the covers (marked out with the patty cutter), and with a teaspoon empty each potato as thoroughly as is possible without breaking the skin; pass through a sieve what is taken out of the potatoes. Take 4 tablespoonfuls of the potato snow thus obtained, 1½ tablespoonfuls grated Parmesan cheese, and mix the two thoroughly with ½ gill milk and the yolks of 2 eggs, pepper and salt to taste, and the least bit of cayenne or grated nutmeg, or both. Beat up the whites of 3 eggs to a stiff froth, mix the whole well together, fill quickly the potato skins with the mixture flush with the top, and bake them long enough for the mixture to rise and take a golden-brown colour; about 20 minutes.
Potted.—(a) Cut ½ lb. good, sound, mellow Stilton cheese in slices, with 2 oz. fresh butter. The cheese must not be either green or very ripe. Add a small quantity of mace and some made mustard. Pound all together in a mortar until a thick, smooth paste, and the ingredients well amalgamated. Then press it down in a jar or glass, and run some oiled butter over the top.
(b) Beat 3 lb. Cheshire cheese in a mortar with ½ lb. butter, a large glass of sherry, a little mace, cayenne pepper, and salt. Mix all thoroughly together, put into pots, and pour a little clarified butter over the top.
Pudding.—(a) Take 4 tablespoonfuls finely grated breadcrumbs, the same quantity of grated cheese, and 2 eggs, mustard, pepper, and salt to taste. Butter a pie-dish, then put in the breadcrumbs, cheese, mustard, &c.; beat up the 2 yolks with a small cup of milk, and put into the pie-dish; beat the whites into a froth, and put them in with a good-sized lump of butter. Place the dish in a quick oven for 20 minutes, and serve very hot. Enough for 4 or 5 persons.
(b) Melt ½ oz. fresh butter in a saucepan, stir into it 1 tablespoonful flour; when the two are well amalgamated, put in a small quantity of milk and about 3 oz. grated Parmesan cheese. Stir the mixture on a slow fire till it assumes the appearance of thick cream, but be careful not to let it boil; then add some white pepper; mix thoroughly, and, if required, add a little salt; keep on stirring the mixture at a very moderate heat for about 10 minutes; take the saucepan off the fire, and stir the contents occasionally until quite cold, then stir into them the yolks of 3 eggs beaten up with a little milk and strained, and finally the whites of 5 eggs whisked into a stiff froth. Put the mixture into a pudding dish, and put it into the oven at once. Serve quickly as soon as the pudding has risen, and the top is well browned.
(c) Mix 2 eggs with 5 oz. cheese and ½ pint boiling milk; put into a pie-dish, and bake ¼ hour: to be turned out and sent to table on a napkin.
(d) Soak in fresh milk a breakfastcupful of stale breadcrumbs; add to it 2 well-beaten eggs, 1 oz. butter, and 6 oz. grated cheese; mix well, strew breadcrumbs over the top, and bake a light brown. (Bessie Tremaine.)
(e) ¼ lb. cheese chopped very fine, 1 egg well beaten, teacupful of new milk or cream, a small piece of butter dissolved in it, cayenne pepper and salt; bake for 20 minutes.
(f) Take 6 oz. grated cheese, 2 eggs, 1 oz. butter, a small teacupful of milk, and beat up all together in a basin; then put them in a small baking dish and bake a light brown.