Roll out puff pastry and grate cheese thickly on it, add seasonings of salt and cayenne pepper, fold and roll out three times, quite thin. Cut in rounds and bake until a delicate golden colour. Hard boil eggs (according to quantity of pastry); chop up the yolks and add twice their weight in grated cheese and a tablespoon of whipped cream. Season well and then add a little vinegar from the caper bottle. Mix all thoroughly and then pile up the pastry rounds with conical heaps of the mixture.

Cheese Pudding.

Six ounces cheese, 3 ounces breadcrumbs, salt, pepper and cayenne to taste; two eggs, milk (about one and a-half cups).

Mix the breadcrumbs and grated cheese and seasoning together, add beaten up eggs and sufficient milk to make a batter. Put in a greased piedish and bake in moderate oven for about three-quarters of an hour. As usual, with a custard, place the piedish in a dish of water to prevent curdling.

Cheese Souffle.

One ounce butter melted in a saucepan; add ½ oz. flour and 1 gill of milk. Mix well and add yolks of three eggs. Beat all well together, then add 3 ozs. grated cheese, white pepper and cayenne to taste, also the whites of the eggs beaten to a stiff froth. Bake in moderate oven for about thirty minutes.

Cauliflower au Gratin.

Boil the cauliflower, taking care not to get it too soft. Place neatly in a dish. Pour over it a thick coating of melted butter sauce with grated cheese in it. Sprinkle grated cheese and then breadcrumbs over all, and brown in a hot oven. One-quarter teaspoon mustard may be added if desired.