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Cheese Ramekins

Use two tablespoons of grated cheese.; one tablespoon of butter; two tablespoons of bread crumbs; four tablespoons of milk; one-fourth teaspoon of mustard; one-fourth teaspoon of salt; one-eighth teaspoon of pepper; one egg. Boil the crumbs in the milk until soft, and add the butter, mustard, salt, pepper and cheese and the yolk of the egg. When all are well mixed, stir in the white of the egg, beaten to a stiff froth. Put the mixture in china cases, filling each case but three-fourth full, and bake five or six minutes. The ramekins should be puffed high above the edge of the case, and should be served immediately, else they will fall. They make a pretty cheese course for dinner. CLABBER (This is Thickened Milk) - This dish is perfection in the summer when milk sours and thickens quickly. Serve it very cold. A nice way is to pour the milk, before it thickens, into the glass dish it is to be served in; when thickened set it on ice for an hour or so. Serve on sauce plates or small dishes with powdered, granulated or maple sugar, and a little grated nutmeg, if liked.