Cheese Dainties

3 heaping tablespoonfuls.

Parmesan cheese.

4 eggs.

1/4 pint (1/2 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 rame-quins.

Stand the cases in a pan, pour in some hot water; place in the oven and cook till set.

Garnish with parsley and serve hot.

Cheese Custards

4 ozs. (1 cup) grated cheese.

2 eggs.

1/2 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 1/4, lb. macaroni 1 gill (1/4 pint) stock 1 gill (1/4 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 tea-spoonful 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.

Serve hot in the dish in which it was cooked.

Cheese Pudding

2 cupfuls (1/2 lb.) grated cheese 1 teaspoonful flour 1/2 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 Souffles

6 heaping tablespoonfuls (3 ozs.) grated cheese.

1 heaping tablespoonful (1 oz.) butter.

1 level tablespoonful flour.

2 eggs.

1 gill (1/2 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.

Cheese And Tomatoes

3 tablespoonfuls grated cheese.

4 ripe tomatoes.

2 eggs.

1 tablespoonful butter.

Salt and paprika to taste.

Skin the tomatoes and rub them through a sieve, add the cheese, salt, paprika, and eggs well beaten.

Melt the butter in an earthenware dish, pour in the mixture, and bake in a moderate oven for ten minutes.

Serve immediately.

Cheese Cake

1 lb. pot cheese.

1/2 lb. (2 cups) flour.

2 teaspoonfuls baking powder Juice 1/2 lemon.

6 ozs. (3/4 cup) sugar.

6 ozs. (3/4 cup) butter.

1 gill (1/2 cup) milk.

1 egg.

1/2 cupful cleaned currants.

Rub half a cupful of the butter into the flour, add half a cupful of the sugar, baking powder, egg well beaten, milk, and strained juice of lemon.

Line a buttered baking earthenware dish with this paste. Mix the cheese smoothly with the rest of the sugar and butter. Spread this filling into the prepared casserole.

Sprinkle the currants on the top and bake in a hot oven for half an hour. J

Scalloped Cheese

1/2 pint (1 cup) grated cheese 3 eggs 1 1/2 pints (3 cups) milk.

1/4 teaspoonful mustard Salt and red pepper to taste 4 slices bread 1 tablespoonful butter.

Remove the crusts from the bread after it has been spread with the butter. Place the bread in a fireproof dish, then sprinkle in the cheese. Beat up the eggs, add the milk and seasonings; pour them over the bread and cheese.

Allow to remain for half an hour.

Bake in a hot oven for twenty minutes.

Welsh Rarebit

1/2 pint (1 cup) grated American cheese.

1 heaping tablespoonful (1 oz.) butter.

3 tablespoonfuls of milk, cream, or ale.

1 teaspoonful made mustard Salt and red pepper to taste 1 egg.

Some hot buttered toast or crackers.

Melt the butter in a casserole, add the seasonings, and the cheese. When melted, add the milk, cream or ale; stir vigorously till smooth, add the egg well beaten quickly and pour over the buttered toast or crackers.