Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

little cold water, and four tablespoonfuls of grated cheese. Cook for three minutes, stirring all the time. Remove from the fire, and when the mixture is cold add two eggs and beat hard for fifteen minutes. Line a baking-pan with greased paper and drop the mixture upon it, a spoonful at a time, leaving ample space between each puff for the swelling caused by baking. When puffed up and brown they are done and must be eaten at once. Cheese fritters Make small sandwiches of buttered white bread (from which the crust has been removed) sliced thin and thin slices of cheese. Press each sandwich firmly, that the two pieces of bread may not separate in the cooking, and drop into boiling fat. Fry to a golden brown and remove to a colander lined with tissue paper. Egg and cheese timbales Beat six eggs very light and add to them a gill of warm milk, in which a pinch of soda has been dissolved, five tablespoonfuls of grated cheese and a pinch, each, of paprika and salt. Butter small timbale molds, or pâté pans, fill with the egg mixture and set in a baking-pan of boiling water until the egg is set. Turn out carefully on a hot platter and pour hot tomato sauce about them. Serve at once, as they soon fall. A nice luncheon _entrée_. Cheese soufflé Cook together in a saucepan two tablespoonfuls, each, of butter and flour, and when they are blended pour upon them a half pint of milk. Stir to a smooth white sauce and stir into this eight tablespoonfuls of grated cheese, a saltspoonful of salt, a pinch of baking-soda and a dash of paprika. Have ready beaten four eggs, white and yolks separate. Remove the cheese mixture from the fire and gradually beat into it the yolks of the eggs; last of all, fold in lightly the stiffened whites. Turn the mixture into a greased pudding-dish and bake in a steady oven to a golden brown. Serve immediately. Cheese ramakins Cut slices of bread very thick, pare off the crusts and press