Cheese Custards.
6 tablespoonfuls of finely grated cheese; 2 tablespoonfuls of butter; 4 eggs; 1 cup of milk, with a teaspoonful of corn-starch stirred in it; salt and pepper; soda.
Beat the eggs very light, and pour upon them the milk heated (with a pinch of soda) and thickened with the corn-starch. While still warm, add pepper, salt, butter, and cheese. Beat up well and pour into greased custard-cups. Bake in a quick oven about fifteen minutes, or until high and brown. Serve at once, as a separate course, passing bread and butter with them. They should follow the soup directly, or be served just before the dessert.