CHEESE FONOU.

Ingredients : One pint of milk, five ounces butter, some sea-
soning, five ounces flour, six ounces Parmesan cheese, six eggs.
Into a stewpan put one pint of milk and five ounces butter, and
some seasoning, and let it boil one minute ; then add five ounces
good flour, and stir on the fire until the paste leaves the stewpan
quite free ; then stir in the yolks of six eggs and six ounces
grated Parmesan cheese, and mix well together ; whisk up the
six whites to a strong snow, and mix lightly in the batter ; place
in a fondu basin, place a band of paper round it, and bake in a
hot oven fifty minutes ; serve the fondu on a napkin.

CHESTERFIELD PUDDING.

Ingredients : Four ounces butter, six ounces sugar, six eggs,
five ounces breadcrumbs, four ounces flour, three ounces sul-
tanas, one ounce dried cherries, and two ounces fine-chopped
lemon-peel, one glass of brandy, one glass of port wine, the rind
of one lemon, and a little essence of almonds. Slightly warm
the butter in a basin, and with a wooden spoon beat to a cream ;
then beat in four ounces powdered white sugar, and add one egg
at a time, until all six are worked in ; then stir in the flour,
breadcrumbs and fruit; mix lightly all together, and put the mix-
ture in a buttered mould dusted with flour, and steam two hours ;
when cooked, turn the mould into a hot dish, and pour over it
the following mixture : Melt two ounces sugar in a tablespoon-
ful of water, grate in the rind of one lemon, and add one glass
of brandy and the same of port wine. Serve the pudding very
hot.

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