Ingredients
- a pound of grated parmesan cheese rameqmns
Directions
i\/r,v -hnlf a Dound of crated Parmesan cheese with tour eggs wt. ^ j^^^^f a,
of butter, which «^°^^\^^^b^^;^',.nnto a well-buttered pie-dish,
^^wSot^kTS^^^^^^^^^
the pie-dish can be lined with puff-paste.
•„= Pnt half a pound of grated Parmesan Cheese Rameqmns.--Put hal a po ^^^^^ ^^^^^ ^^^^ ^
cheese in a stew-pan with ^ qy ^ uX pepper and salt, and as quarter of a pmt of thick paste. Mix up
iuch flour as will m^l;\*^™!fte\f„'^p eggs as will make the with the P-«te_as many wel^» _ ^^^^ ^^^^
brown colour.
n^. <;+PWPd —When the remains of cheese have got very Cheese, Stewea.— w nen u stewed cheese,
dry it is a good plan to use f ^ "^^'^^^ Je^ with about Break up the cheese and P;\f^ "^^J^tSe mUk, and let the a quarter its weight of finish, and when
cheese stew gently t Hit is dlssoi^ea ^g^.^eaten-up egg.
you have removed it from f/*;' f "^'^^ed on to a dish This can be served on toast, or it can be pourea o and pieces of toasted bread stuck m it.
Cheese Straws.-Mix equal quantities of grated f armesan cheetgratTbTead-crum^^
it gets cold very quickly, and when cold gets Hara, served on hot-water plates.
Cheese, DeviUed-Chop up some hot pickles, add some