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Genoa Ramekins

Use either individual baking dishes or one large shallow dish; earthenware is in this case preferable to agate or tin. Cut stale bread in two inch slices, freeing it from crust. Have ready a raw custard made with 2 eggs, a pinch of salt and dash of pepper to each pint of milk; also have some grated cheese. Lay the bread on a platter and pour over it the custard, basting until as much liquid as possible has been absorbed.

Transfer carefully to the buttered dishes, fitting them in nicely. Cover the top of each piece with an inch layer of grated cheese, dusting it with a very little salt and pepper. Place in a slow oven until the custard sets and cheese melts; it may be necessary to cover for a part of the time if the oven is hot. This dish may be made still more nutritious by scooping a slight hollow in the center of each piece of soaked bread (when in the dish), dropping in I raw egg then covering with the cheese. This is delightful.