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Cheese Ramequins

Mix two ounces of flour very smoothly with a cupful of water, and put it, with a little salt and pepper, and a piece of butter about the size of an egg, into a saucepan. Let it boil for three or four minutes, then stir in four ounces of fine Cheshire cheese crumbled; let it boil another minute, and add three eggs well beaten; put them in gradually, stirring all the time. Have ready a well-oiled baking-tin, and drop this mixture upon it, in lumps about the size of a small apple. Press them slightly in the centre, brush them over with egg, and put a tea-spoonful of Gruyere cheese in small pieces in the middle. Bake in a hot oven, and serve as hot as possible. If preferred, Parmesan cheese may be used instead of Cheshire. Time to bake, about twelve minutes. Sufficient for four or five ramequins. Probable cost, 1s.