Break three eggs into a bowl, and beat as for custard. Put into these a cup of sweet milk and salt to taste (the exact amount of salt cannot be given as cheese varies much in saltiness). Stir in one-fourth of a cupful of grated cheese. Into this mixture pour three-fourths of a cup of milk, and mix well. Pour into greased cups, or timbale molds, and set the cups in a pan of water, and bake until firm in the center. Too long baking will make them watery, the same as custard.
One-fourth cup of sweet milk, one small egg, one-fourth teaspoonful of salt, two level tablespoonfuls of cheese (grated). Make as above, and bake in crumbed timbale molds until firm, but not watery.
One cup of mashed potatoes, one-fourth cup of sweet milk, one teaspoonful of butter. Beat together until thoroughly mixed. Break into this one egg, add one-half a level teaspoonful of salt, and a dash of pepper. Beat until light, then beat in three tablespoonfuls of grated cheese. Bake in muffin tins in a slow oven ten or fifteen minutes.
Take the scraps of pastry left from making pies, roll on a cold board with a cold rolling pin until thin, then sprinkle well with grated cheese, and lightly with salt. Roll up by folding over and over, roll thin again, cut in small strips, lay in the pan. Sprinkle lightly with salt and bountifully with cheese, and bake until brown and crisp.
Butter a baking dish, and in the bottom place thin slices of bread, just enough to cover the bottom. Cover the bread with a white sauce, then a layer of grated cheese one-quarter of an inch thick, then another layer of bread, more white sauce, and more cheese. Continue in this way until the desired amount is in the dish, having cheese on top. Cover the top with seasoned bread crumbs and bake in a slow oven fifteen or twenty minutes. Serve in dish in which it is baked.
One egg yolk, beaten light. Add to this one-fourth cup of white sauce, beating constantly, two tablespoonfuls of fine bread crumbs, one-fourth cup of cheese, grated or cut fine. Fold in the beaten egg white. Pour into a buttered omelet pan. Bake in a slow oven ten or fifteen minutes. Dust with salt and pepper, and serve on a warm plate while hot.
One pint milk, two eggs, one pint of bread crumbs, one and one-half cups of grated cheese, one-half tablespoonful of salt, a little soda. Put the milk into a buttered baking dish, add the beaten eggs, the crumbs, the cheese, grated, salt, and soda, which have been mixed. Bake in a moderate oven until brown on top.
One cup of cheese, grated, one-fourth cup of sweet cream, yolk of one egg, well beaten, one-half tablespoonful of butter, one-fourth teaspoonful of salt, one-fourth tea-spoonful of mustard and less of pepper. Put the cheese into a double boiler with one-half tablespoonful of butter. Put the butter in first. When the cheese is melted, stir in the egg yolk and the cream, which have been mixed together and seasoned with the mustard, salt and pepper. Stir until well mixed, but do not allow to curdle.