Cheese Straws No. 2

2 ounces of Cheddar cheese 2 ounces of Parmesan cheese

2 ounces of flour 2 ounces of butter

Pepper

Grate the cheese, add the flour, beat the butter to a cream, and add to the cheese and flour, with the seasoning. Mix well together, and roll about a quarter of an inch thick. Cut into fingers, and bake ten minutes.

Cheese Straws No. 3

1 cup flour 1/4 cup butter

1/4 teaspoon salt 1/2 cup ice water

1 ounce of cheese

Make plain pastry of the flour, butter, salt and ice water. Roll the pastry out to one-fourth inch in thickness. Spread one half of it with grated cheese. Press the edges firmly together. Fold again, and roll to one-fourth inch in thickness. Sprinkle one half with cheese, and proceed as before. Repeat this process once more. Cut into strips about five inches long and one-fourth inch wide. Bake in quite a hot oven about eight minutes.

Fried Paste

When paste, made according to any of the recipes, has been kept two or three days, and it is not required for tarts, etc., a very nice dish can be made by rolling it out three-quarters of an inch thick, and stamping it into small rounds, and frying these in oil. The oil must not be quite so hot as for general frying. Test it by throwing in a bit of bread, and put in the paste as soon as the bread crisps, and before the oil is hot enough to brown it, then the paste will be done perfectly.

The rounds of pastry should have sugar sifted over them, and be piled on a dish paper. Any stewed fruit may be served with them.

Paste For Boiled Puddings

1 pound of flour 6 ounces of butter

1 heaping teaspoon of baking powder

Water

Take out two large tablespoons of the flour to work up the paste, and mix the rest with the baking-powder. When these have been well-mixed, rub in the butter, and stir in as much water as will make a rather stiff paste. Flour a pastry-board, and roll out the paste to half an inch in thickness. Fold the pastry in three, and roll out again, when it will be ready for use. Keep the board and rolling-pin well floured with the flour that was taken from the pound at first. This pastry can be used equally well for either fruit or vegetable pies. If the paste is to be kept several days before using it should be wrapped in a napkin and put in a cool place so no crust will be formed. In making paste everything should be cold and the dough handled as little as possible.