LIMPENS CHEESE
Take a roll and, cutting it in slices, remove the crusts so that a round of crumbs remain. Butter each slice, and cover it well with grated cheese, building up the slices one on the top of the other. Boil a cupful of milk, with pepper, salt, and a little nutmeg; when boiled, pour it over the bread till it is well soaked. Put them in the oven, for quarter of an hour, according to the heat of the oven and the quantity you have. You must pour its juice over it every now and then, and when the top is turning into a crust, serve it.
[Mme. Limpens.]
CHEESE SOUFFLÉ
Take two good soup-spoonfuls of flour, and mix it with half a teacupful of milk; melt a lump of butter, the size of a filbert, and add that, then enough grated cheese to your taste, and the yolks of four eggs. Add at the last the whites of the four eggs, beaten stiffly; pepper and salt. Butter a mold, put in your mixture, and let it cook for one hour in a saucepan, surrounded with boiling water, and the lid on. Then turn out the soufflé, and serve with a mushroom sauce. The sauce is a good white sauce, to which you add already cooked mushrooms. Clean them first of all, chop them, and cook them till tender in butter; and their own juice; then throw them into the sauce, and pour it over your soufflé.
[Mme. Vandervalle.]