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Ramekins (to serve with the Cheese Course)

INGREDIENTS for 9 or 10 tins.- 1 lb. of Cheshire cheese, lb. of Parmesan cheese, 1/4 lb. of fresh butter, 4 eggs, the crumb of a small roll; pepper, salt and pounded mace to taste. AVERAGE COST, 1s. 4d.

Boil the crumb of the roll in milk for 5 minutes; strain and put it into a mortar; add the cheese, which should be finely scraped, the butter, the yolks of the eggs and seasoning, and pound these ingredients well together. Whisk the whites of the eggs, mix them with the paste, and put it into small tins or cases, which should not be more than half filled. Bake them from 10 to 12 minutes, and serve them very hot and very quickly. This batter answers equally well for macaroni after it is boiled tender.

TIME.-10 or 12 minutes.

SEASONABLE at any time.

Ramekins, Pastry (to serve with the Cheese Course). - INGREDIENTS. Any pieces of very good light puff-paste, Cheshire, Parmesan or Stilton cheese.

The remains or odd pieces of paste left from large tarts, &c., answer for making these little dishes. Gather up the pieces of paste, roll it out evenly, and sprinkle it with grated cheese of a nice flavour. Fold the paste in three, roll it out again, and sprinkle more cheese over; fold the paste, roll it out, and with a paste-cutter shape it in any way that may be desired. Bake the ramekins in a brisk oven from 10 to 15 minutes, dish them on a hot napkin, and serve quickly. The appearance of this dish may be very much improved by brushing the ramekins over with the yolk of egg before they are placed in the oven.

TIME.-10 to 15 minutes.

SEASONABLE at any time.