|Milk||1 1⁄2 Pint|
|Cheddar cheese||1⁄2 Pound|
Scald 1 1/2 pints milk in a double boiler.
Add 1 teaspoon salt and pour in 8 oz. farina slowly, stirring constantly to avoid lumps.
Cook until thickened.
Add 1 oz. butter and the beaten yolks of 2 eggs.
Continue cooking for 2 minutes, remove from heat, cool slightly and fold in the stiffly beaten whites of 2 eggs.
Spread 1/2 inch thick in a buttered baking tin and chill.
When cold, cut into 2 inch cubes.
Grate 1/2 lb. cheddar cheese.
Butter a shallow baking dish generously.
Put in layer of cubes on the bottom, cover with a layer of cheese and repeat, alternating layers, with cheese last Sprinkle with paprika, dot with butter.
Place in refrigerator.
Next day place dish in a pan of hot water and bake in a moderate oven 350°F, Reg 4 for 1/2 hour.
Serve in the baking dish.