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Cheese Ramequins No.1

1/4 pound of pastry 1 ounce grated cheese Make the pastry from the recipe for tarts. Roll out the pastry very thin; sprinkle over it half the grated cheese, fold the pastry again, and roll out an inch thick. Sprinkle the rest of the cheese.

Stamp it into small rounds with a small pastry cutter, fold the pastry again, and roll it out into an inch thick. Bake in a quick oven, and serve hot piled on a dish.