By grating the bread and cheese and mixing these with an egg, salt and
pepper and just a little milk, the mixture can make a kind of pancake
in the ordinary way, or be baked in a buttered pie-dish in the oven as
a savoury pudding.
Supposing there are some stale crusts and a bit of dry cheese, but no
eggs or butter. Pour a little boiling water, or better still a little
boiling milk, over the crusts in a dish and leave to soften, then put a
little ale or cider into a frying-pan, slice up the cheese very thinly,
lay it in the hot liquor, and while it is getting hot through beat up
the soaked bread with a fork, add a sprinkle of salt and then put all
into the frying-pan and toss up till the whole is thoroughly light and
hot through.
Another way is to pour milk over broken crusts and set these in a dish
inside the oven and when hot to cover thickly with grated or sliced
cheese, salt and pepper enough to season well, and return until just
browned on the surface.
If very dry crusts of bread are dipped in milk and baked between two
plates, then spread with butter and toasted cheese, they make a very
relishable supper.