nd beat to a paste. Mix with cheese
and egg yolks. When smooth and thickened fold in the egg whites
and fill ramekins, tins, cups or paper forms and slowly bake
until puffed up and golden-brown.

New England Cheese Puffs

1 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Hungarian paprika
1/4 teaspoon dry mustard
2 egg yolks, beaten lemon-yellow
1/2 cup milk
1 cup freshly grated Cheddar cheese
2 egg whites, beaten stiff but not dry

Sift dry ingredients together, mix yolks with milk and stir in.
Add cheese and when thoroughly incorporated fold in the egg
whites to make a smooth batter. Drop from a big spoon into hot
deep fat and cook until well browned.

Caraway seeds are sometimes added. Poppy seeds are also used, and
either of these makes a snappier puff, especially tasty when
served with soup.

A few drops of tabasco give this an extra tang.

Cream Cheese Puffs

1/2 pound cream cheese
1 cup milk
4 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon dry mustard

Soften cheese by heating over hot water. Remove from heat and add
milk, eggs and seasoning. Beat until well blended, then pour into
custard cups, ramekins or any other individual baking dishes that
are attractive enough to serve the puffs in.

RAMEKINS OR RAMEQUINS

Some Ramekin dishes are made so exquisitely that they may be collected
like snuff bottles.

Ramekins are utterly French, both the cooked Puffs and the individual
dishes in which they are baked. Essentially a Cheese Puff, this is
also _au gratin_ when topped with both cheese and browned bread
crumbs. By a sort of poetic cook's license the name is also applied to
any kind of cake containing cheese and cooked in the identifying
one-portion ramekin. It is used chiefly in the plural, however,
together with the name of the chief ingredient, such as "Chicken
Ramekins" and:

Cheese Ramekins I

2 eggs
2 tablespoons flour
1/8 pound butter, melted
1/8 pound grated cheese

Mix well and bake in individual molds for 15 minutes.

Cheese Ramekins II

3 tablespoons melted butter
1/2 teaspoon each, salt and pepper
3/4 cup bread crumbs
1/2 cup grated cheese
2 eggs, lightly beaten
1-1/2 cups milk

Mix the first four dry ingredients together, stir eggs into the
milk and add. Stir to a smooth batter and bake in buttered
ramekins, standing in water,