SAVOURY CHEESE PUDDING
Easy to make and excellent for using up tho tiny ends and pieces of cheese which every housewife sometimes finds she has, is cheese pudding, which, as a savory, makes an occasional change from sweets at dinner. Take half a pint of milk, and put the greater part into an enamel saucepan and bring it to the boil. Mix the remainder with a small tablespoon of flour and stir in, adding salt and a tiny pinch of cayenne pepper, three tablespoons of breadcrumbs, an ounce of butter, and two tablespoons of grated cheese. Stir them all together, and then stand on one sido to cool. Divide the yolk from the white of the egg and beat them up separately. When the mixture is sufiiciently cool beat in the yolk, and then stir in the stiffly-frothed white. , Put into a greased dish and bake until it is golden brown. -f- : . .
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https://paperspast.natlib.govt.nz/newspapers/NZH19360916.2.6.3
Bibliographic details
New Zealand Herald, Volume LXXIII, Issue 22525, 16 September 1936, Page 4
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152SAVOURY CHEESE PUDDING New Zealand Herald, Volume LXXIII, Issue 22525, 16 September 1936, Page 4
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