Choice Cookery Part 13

_Cheese Puffs._--Line patty-pans with puff-paste, and fill three parts full with the following mixture: put a gill of cream in a double boiler with two ounces of grated cheese (half Parmesan if liked), a saltspoonful of salt, a pinch of pepper, a pinch of sugar, and a large teaspoonful of b.u.t.ter; when all is melted to a thick custard, break into it two eggs well whipped. The mixture is only to be made hot enough to melt the cheese, not to boil.

_Cheese Sticks._--Take a piece of light bread dough about the size of a teacup, roll it out on a pastry-board, spread it with bits of firm b.u.t.ter, dredge with flour, fold and roll, repeat until you have rolled in two ounces of b.u.t.ter, just as for puff-paste; now roll the pastry out the third of an inch thick, cut into strips half an inch wide and any length you think proper, lay them very straight on a baking-sheet, and bake slowly a _very_ light brown; remove from the oven, let them cool, then brush them over with white of egg, and roll them thickly in grated Parmesan; return for a minute or two to the oven. These are very good with salad, but cannot easily be made in warm weather. Should the pastry get too soft while rolling, put it on ice, and it is better to do so at all times before cutting into strips, so that the "sticks" may be quite straight.

THE END.