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Ramequin Puffs

Make the cheese fritter paste of the foregoing receipt. Cut some manilla paper in broad ribbands, and brush them over with a little melted lard.

Form the paste in ring shapes on these papers, by pressing it out of a paper cornet, or a sack.

These are not slender rings, but more like flat cakes with a depression in the centre.

Draw the bands of paper through the hot frying-fat and the puffs will slip off. They should be fried of a light color. Drain, then split them as you would muffins, and spread between some creamed cheese or fondue. Dredge a little gra ed cheese on top, and set the pan containing them in the top of the oven for two minutes before serving. Care is required in forming the shapes not to have them too large, as they expand considerably.