Cassell's dictionary of cookery

half a pound of good old Cheshire cheese, and mix a large table-spoonful of flour with it. Stir in gradually a little milk to moisten the cheese, and afterwards add three or four wellbeaten eggs, and as much milk as will make the batter of the consistency of cream. Half fill a buttered dish with the mixture, place little pieces of butter here and there upon the surface, and bake the pudding in a brisk oven. When it is well risen and of a golden colour it is done enough. Serve as quickly as possible after it is taken out of the oven, or it will spoil. Time to bake, fifteen to twenty minutes. Probable cost, Is. 4d. Sufiicient for five or six persons. Ramakins (served with the cheese course). — Grate two ounces each of two kinds of cheese of different flavour, such as Parmesan RAM ( 705 ) HAM and Gruyere, Cheshire and Gloucester. Soak the crumb of a small roll in boiling milk for ten minutes, strain it, and put it in a mortar with the grated cheese, two ounces of fresh butter, the well-beaten yolks of two eggs, and a little pepper and salt. Pound these ingredients well together, and when smooth add the well whisked whites of the eggs. Make some small paper trays, about an inch deep and three inches square, half fill them with the mixture, and bake in a moderately-heated oven. Serve quickly. A spoonful of Hght wine may be added to the batter if liked. Time to bake, a quarter of an hour. Ramakins (another way). — Put a saucepan on the fire with the third of a pint of milk, two ounces of fresh butter, and a pinch of salt. Add gradually two tea-spoonfuls of tioui-, beat the mixture till quite smooth, and stir it for five minutes, or until it is quite hot. Take it off the fire, and add two ounces of grated Parmesan, Gruyere, or Cheshire cheese, four well-beaten eggs, and a little pepper and pounded mace. Make some little paper trays about an inch deep and three inches square. Half fill them with the mixture, and bake in a gentle oven. The batter for the ramakins ought to be as thick as cream. Time to bake, a quarter of an hour. Ramakins, Dutch. — Grate two ounces of Cheshire cheese, and piit it in a marble mortar with the yolk of a hard-boiled egg, and a slice of fresh butter. One anchovy may be added if liked. Pound the mixture till quite smooth. Toast a large shce of bread, butter it, and spread the mixture thickly upon it. Cut it into small squares. Bake these in a Dutch oven, or brown them by holding a salamander over them for two or three minutes, and serve very hot, neatly arranged on a folded napkin.