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Ramakins, German

Take a pint of new milk, and simmer it in a saucepan, but do not let it boil; by degrees add three handfuls of flour, stirring all the time. When the paste is smooth and without lumps, put in a little salt, a piece of butter, and a quarter of a pound of Parmesan or Gruyere cheese, or both mixed--not grated, but cut into small slices. Stir the whole on the fire till the preparation is perfectly mixed. When it is boiled enough--which may readily be ascertained, as the paste will then easily roll from the saucepan--take it off the fire, beat up three eggs, and stir them in, keeping the paste hot till the moment of serving. Butter a dish that will stand the fire, or a baking-tin, pour in the paste, and set it in a moderate oven. The cake will rise in ten minutes, like a souffle, and be of a fine yellow colour. Serve at once.