Take a quarter of a pint of milk, one ounce of butter, and boil together, adding two spoonfuls of flour; stir constantly till quite hot. Mix in smoothly four whole eggs, and two ounces of grated parmesan cheese. Fill small paper cases, and bake in a moderate oven a little more than a quarter of an hour.

Melt one ounce of butter; mix into it a spoonful of flour and a little salt; stir for a few minutes over the fire. Have ready boiled half a pint of milk, and a quarter one of cream. Pour this on the butter and flour by degrees, and work it perfectly smooth. Take the pan off the fire and add half a pound of grated parmesan cheese, a little pepper, a very little powdered sugar, the yolks of eight eggs, and the whites of two well beaten. When well mixed, add the other six whites, beaten to a froth. It should then be about the consistency of cream. Fill paper cases, but not quite to the top, and bake in a slow oven eighteen minutes.

Ramequins A La Sefton

Make half a pound of puff paste (see Pastry); roll it four times, then sprinkle some grated parmesan cheese all over it; roll it out four times more, repeating the sprinkling of cheese between each rolling; cut the paste with a cutter in any form you please; sprinkle cheese over the top, and bake them a good brown in a moderate oven. Serve very hot on a napkin.