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Cheese Omelets

Beat the yolks of six eggs light. Stir into them a half cupful of milk, one cupful of grated cheese, a half teaspoonful of salt and white pepper to taste. Grease well custard cups or a dish from which it can be served; half fill them with the mixture; set in a pan of hot water and bake covered until firm. Serve at once. They are very good with a white sauce, but good without.