8. Cheese Imps.
  Put a gill of milk into a stew-pan, with two ounces of
butter ; when boiling, stir in two spoonfuls of flour, and
keep stirring over the fire until the bottom of the pan is
dry, then add by degrees four eggs, half a pound of Gruyere
and half a pound of grated Parmesan cheese ; mix well in,
season with pepper, salt, and cayenne rather highly; mold
the paste into little balls with the forefinger against the
side of the stew-pan containing it ; drop, them into hut
lard ; fry of a nice light brown, dress in a pyramid upon
a napkin, and serve very hot. Half of this quantity may,
of course, be made.

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