Allied Cookery: British, French, Italian, Belgian, Russian

sauce (a good cream sauce) with a few fresh mushrooms, salt, pepper, a bit of cayenne, and 1 tablespoon of Parmesan cheese. Put this through a fine sieve, and in nests of this paste on slices of toast, slip poached eggs. Sprinkle with grated cheese and place for a moment in a hot oven to glaze. CHEESE PUFFS Bring to a boil 2/3 of a cup of water, 1-1/2 oz. of butter, a pinch of salt, a pinch of pepper, then add 1/4 of a lb. of flour and stir to a smooth paste, then stir in, one at a time, 3 eggs, 3-1/2 oz. of grated cheese (Parmesan preferred). Add 1/4 teaspoon of English mustard; when all is well mixed, drop by tablespoonfuls on a baking tin and place on top of each a slice of Gruyère cheese. Put in a moderate oven increasing the heat gradually. Cook from 15 to 20 minutes. Serve hot. MOSKVA CHEESECAKES Line tartlet moulds with short paste. Take 2 tablespoons of thick white sauce, well seasoned, add a good pinch of cayenne pepper, bring it to a boil, add 2 yolks of eggs, 4 tablespoons of grated cheese. Again bring to a boil and remove from the fire, add 1 white of egg beaten stiff. Fill the tartlet moulds with this mixture, put in a hot oven for 10 minutes, serve immediately. CHEESE FRITTERS Boil 1/2 pint of water, 1 oz. of butter, pinch of salt, pepper. Remove from fire and add 3 oz. flour. Stir until a smooth paste is made, then add 3 oz. of grated cheese and 1 oz. chopped cooked ham; when the mixture is half cold add 3 eggs, one by one, stirring well. Drop by spoonfuls into hot, not boiling fat; increase the temperature of the fat, turning the fritters often. When golden brown drain and serve. CHEESE PUDDING (A simple and nutritious Welsh dish) Chop 1/2 lb. of cheese. Toast and butter four slices of bread. Put two slices in the bottom of a dish, cover with half the cheese, sprinkle a little salt and pepper,