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Parmesan Fondue

Mix an ounce of flour with a little cold water to a smooth paste, and stir into it half a pint of boiling milk. Season the mixture with a little pepper and salt, and half a tea-spoonful of made mustard, and add one ounce of fresh butter and three ounces of grated Parmesan; then put it aside to cool. Have ready a well-oiled mould, sufficiently large to allow for rising. Beat the yolks of three eggs, and stir them into the batter, and at the last moment add the whites of the eggs, which should have been whisked to a solid froth. Bake in a quick oven. When set, the fondue is done enough, and must be served immediately. Time, from half to three quarters of an hour. Probable cost, 10d. (See also CHEESE FONDUE.)