MILK COOKERY 165 



English Monkey 



1 cup bread crumbs 3^ teaspoon salt 



2 cups milk ]/^ teaspoon white pepper or 



paprika 

 1 cup grated cheese 1 egg 



1 tablespoon melted butter 



Scald milk in double boiler and add bread crumbs to it. Then 

 add grated cheese, melted butter and seasonings. Cook in double 

 boiler until cheese is melted; add the slightly-beaten egg gradually. 

 Cook five minutes and serve on dry toast. 



Cheese Omelette No. 1 



4 eggs 4 tablespoons hot water 



Y2 teaspoon salt 1 " butter 



Few grains pepper 1 cup grated cheese 



Beat j^olks of eggs thoroughly; add salt, pepper and hot water. 

 Beat whites till stiff and dry; add cheese and fold into first mixture. 

 Melt butter in pan, turn in mixture and cook slowly. When well 

 raised and a delicate brown underneath, place pan in hot oven to 

 cook top. Fold and turn on hot platter. 



Cheese Omelette No. 2 



Make as above, omitting cheese. Make two cups of hot, white 

 sauce; add 1 cup grated cheese, melt and pour around the omelette. 



Baked Eggs with Cheese 



4 eggs 3^ teaspoon salt 



1 cup grated cheese Few grains cayenne 



1 cup soft bread crumbs 2 cups white sauce 



Break the eggs into a buttered baking dish and cook in hot oven 

 until they begin to turn white around the edges. Then cover eggs 

 with the white sauce and over this put the mixture of crumbs, 

 cheese and seasonings. BrowTi in very hot oven, so eggs will not 

 be overcooked by time cheese is brown. If preferred, or for variety, 



