cheeselet

A small, usually roundish lump of cheese; a baby cheese; specifically, a particular type made with sheep's milk in Malta.

CHEESELETS. A saucer three-fourths full of grated cheese, mix with it the whites of thee eggs beaten stiff, add a pinch of salt, a few drops of Worcestershire sauce. Form into balls, roll in cracker crumbs (very fine), drop in boiling lard. To be made during the dinner and served directly with the salad.

Milk free from foreign deleterious spores will produce cheeselets which are pliant without trace of gas development, that is free from 'holes' or 'eyes,' whereas the cheeselets from the milk not fit for cheesemaking will by this treatment be crumbly, leathery, spongy, shriveled, huffed or otherwise abnormal.

A baked dish of bread and cheese covered with a mixture of eggs and milk.

CHEESELET. […] Line a pudding dish with bread; then sprinkle cheese over; then bread and so on until the dish is full, having a layer of bread on top, buttered side down. […] Pour the custard over the bread and cheese and bake in a moderate oven for twenty or twenty-five minutes.

CHEESELET […] Line a buttered baking-dish with the bread, lay over the cheese, then bread until the dish is full, having top layer bread buttered side down. Make a custard of three beaten eggs, 1 pint of milk, 1 teaspoonful salt, pour over the bread and cheese, and bake twenty-five minutes.