Parmesan Puffs
Make a spread of mayonnaise or other salad dressing with equal
parts of imported Parmesan, grated fine. Spread on a score or
more of crackers in a roomy pan and broil a couple of minutes
till they puff up golden-brown.
Use only the best Parmesan, imported from Italy; or, second best,
from Argentina where the rich pampas grass and Italian settlers
get together on excellent Parmesan and Romano. Never buy Parmesan
already grated; it quickly loses its flavor.
Breakfast Puffs
1 cup flour
1 cup milk
1/4 cup finely grated cheese
1 egg, lightly beaten
1/2 teaspoon salt
Mix all together to a smooth, light batter and fill ramekins or
cups half full; then bake in quick oven until they are puffing
over the top and golden-brown.
Danish Fondue Puffs
1 stale roll
1/2 cup boiling hot milk
Salt
Pepper
2 cups freshly grated Cheddar cheese
4 egg yolks, beaten lemon-yellow
4 egg whites, beaten stiff
Soak roll in boiling milk and beat to a paste.
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