14. Baked Cheese Omelet

Two eggs, two cups milk, one small cup grated cheese, one small cup fine bread crumbs, salt to taste, one tablespoonful melted butter. Soak the crumbs in the milk, in which you have dissolved a tiny pinch of soda; beat the eggs light, and add to the bread and milk; stir in the butter, the seasoning, and, last of all, the cheese. Bake in a well-greased pudding dish, and eat at once, before it falls.

15. Cheese Ramekin

Put one cup of bread crumbs and one gill of milk on the fire to boil. Stir and boil until smooth. Then put in four tablespoonfuls of grated cheese, a little piece of butter, and salt. Stir till the cheese is dissolved, then remove from the fire. Beat two eggs, the yolks and whites separately. Stir the yolks into the mixture and then the whites of the eggs. Put in a pudding dish and bake fifteen or twenty minutes.

16. Cheese Muff

Put slices of buttered bread in a baking dish and slice some cheese on them; pour over a cup of milk mixed with two eggs and a little salt, and sprinkle some crumbs on top and bake.

17. Welsh Rarebit

Put one tablespoonful butter in the blazer of a chafing dish, and when hot add one pound cheese grated or shaved thin; when melted add one-half cup of milk, one-quarter teaspoonful each of salt and mustard, and a pinch of soda. Stir and serve on toast.