Mix up with the paste as many well-beaten-up eggs as will make the paste not too liquid to be moulded into a shape.

The eggs should be beaten till they froth.

Now, with a tablespoon, mould this mixture into shapes like a meringue or egg; place these on a buttered tin and bake them till they are a nice brown colour.
CHEESE, STEWED .-- When the remains of cheese have got very dry it is a good plan to use it up in the shape of stewed cheese.

Break up the cheese and put it in a small stew-pan with about a quarter its weight of butter; add a little milk, and let the cheese stew gently till it is dissolved.

At the finish, and when you have removed it from the fire, add a well-beaten-up egg.