Cheese Omelet
Butter and cut in quarters a sufficient number of slices of bread to line a medium-sized pudding dish. Sprinkle over small pieces of dry or stale cheese (fresh can be used of course), another layer of buttered bread, then more cheese, and so on until the dish is full. Make a custard of 1 pint of milk, 2 eggs and a pinch of salt. Pour over the bread and cheese. Bake one-half hour in a quick oven.