Cheese Pudding
Take a quarter of a pound of excellent cheese; rich, but not strong or old. Cut it in small bits, and then beat it (a little at a time) in a marble mortar. Add a quarter of a pound of the best fresh butter. Cut it up, and pound it in the mortar with the cheese, till perfectly smooth and well mixed. Beat five eggs till very thick and smooth. Mix them, gradually, with the cheese and butter. Put the mixture into a deep dish with a rim. Have ready some puff-paste, and lay a broad border of it all round the edge, ornamenting it handsomely. Set it immediately into a moderate oven, and bake it till the paste is browned, and has risen very high all round the edge of the dish. Sift white sugar over it before it goes to table.
It is intended that the cheese taste shall predominate. But, if preferred, you may make the mixture very sweet by adding powdered sugar; it may be seasoned with nutmeg and mace. Either way is good.
It may be baked in small patty-pans, lined at the bottom and sides with puff-paste. Remove them from the tins as soon as they come out of the oven, and place them on a large dish.
This pudding is very nice made of rich fresh cream cheese; the rind, of course, being pared off. Cream cheese pudding will require sugar and spice—that is, a heaped tea-spoonful of powdered nutmeg, mace, and cinnamon, all mixed; two ounces of fresh butter, and six eggs.