Fondues.
Boil a quarter of a pound of crumb of bread in milk; beat it with a wooden spoon; grate half a pound of Cheshire cheese, add the yolks of three eggs, and a quarter of a pound of butter; beat all well together. Beat up three whites of eggs to a thick froth; put this in last, and beat the whole well together. Bake in two paper cases or a dish, in a quick oven, for twenty minutes.