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Cheese Creams

2 heaping tablespoonfuls grated cheese 2 heaping tablespoonfuls I tablespoonful chopped parsley 1/2 pint (1 cup) half-set aspic jelly Salt, pepper, and red pepper to taste 1/2 pint (I cup) whipping cream Beat up the cream till stiff and stir into it the cheese; add the aspic jelly and the seasonings. Divide into china ramequins; when set, sprinkle over with a little chopped parsley.

Serve very cold.