Take two eggs, two spoonfuls of flour, two ounces of melted butter, and two of grated cheese; mix all well together, and bake it in moulds or tart-pans for a quarter of an hour.

A La Parisienne

Boil half a pint of milk,, and half the quantity of cream; melt one ounce of butter and a little salt; mix in a spoonful of flour, and stir it over the fire for five minutes; pour in the milk and cream by degrees, and work it smooth, taking care that it is thoroughly cooked. Then take it off, and add half a pound of grated cheese, some coarse ground pepper, and an atom of nutmeg, with a very little powdered sugar, the yolks of eight eggs, and the whites of two, well beaten; when perfectly mixed, add the whites of six eggs beaten to a froth. The batter should be as thick as cream. Make little paper trays, fill them three parts full, and bake them in a very slow oven eighteen minutes.

Fried Ramequins

Grate half a pound of cheese, and melt two ounces of butter; when the latter is getting cool, mix it with the cheese and the whites of three eggs well beaten. Lay buttered papers on a frying-pan, put slices of bread upon it, and lay the cheese on the top; set it on the fire for about five minutes, then take it oft, and brown it with a salamander.