CHEESE PUDDING
Half a .pint of milk, one-quarter pint (a teacupful) of breadcrumbs, one ounce butter, two ounces cheeso (grated), two eggs, jnixed mustard, cayenne, salt to taste. Melt the butter in the milk, poutit warm over the crumbs and cheese, add the seasoning and yolks of eggs (beaten);' last of all stir in the nrliites (beaten stiffly). Bake in a buttered souffle dish (porcelain) for about 20 minutes?. and serve hot. Instead of stirring in the whites of the eggs, they may be used to ornament the dish when baked, sprinkled with grated cheese and returned to the oven until brown and crisp.
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https://paperspast.natlib.govt.nz/newspapers/NZH19321119.2.167.56
Bibliographic details
New Zealand Herald, Volume LXIX, Issue 21344, 19 November 1932, Page 7 (Supplement)
Word Count
104CHEESE PUDDING New Zealand Herald, Volume LXIX, Issue 21344, 19 November 1932, Page 7 (Supplement)
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