Evening Republican, Volume 16, Number 272, Rensselaer, Jasper County, 13 November 1912 — FOR THE LIGHTER REPAST [ARTICLE]

FOR THE LIGHTER REPAST

Cheese Dessert and Genoa Ramekins Meant to Follow More Substantial Dishes. Cheese Dessert —Melt a piece of butter as large as an egg in a coffee cupful of milk. Pour this over threequarters of a pound of bread crumbs and half a pound of grated cheese. Soak 20 minutes. Add four eggs wellbeaten and a pinch of salt. Put into a well-buttered dish and bake threequarters of an hour. Genoa Ramekins Slice bread lengthwise the loaf; beat two eggs and one-half pint milk together; add level saltspoonful of salt; pour the custard over the bread and allow It to soak one hour; dissolve rich cheese in one-half gill (about one-quarter cupful) of cream—enough to cover the bread one inch thick; salt and pepper and stir over slow fire; when melted pour the cheese over the bread; put into the oven and bake until qfcite brown. Cheese Puffs —Line patty pans with puff paste; put a cupful of cream into a double boiler with two ounces of grated cheese (one-half Parmesan if liked); add a salt-spoonful of salt, dash of pepper, pinch of sugar and tablespoonful of butter; melt to custard and break in two eggs well whipped. lielt the cheese, but do not boll.