Cheese Straws

Roll puff or plain paste 1-4 of an inch thick, sprinkle half of it with grated cheese, salt and cayenne pepper, fold and press the edges together, fold again and roll 1-4 of an inch thick. Sprinkle again with seasoned cheese and proceed as before. Repeat twice, cut in very narrow strips and bake.

Miss Robertson.

Cheese Straws

Mix 4 tablespoons flour, a pinch of salt, a little cayenne pepper and 3 oz. of rich grated cheese. Add the beaten yolk of an egg and enough ice water to make a stiff paste. Roll out on a board 1-8 of an inch thick, cut into strips 1-8 inch wide and 5 inches long. Bake in a hot oven to a very light brown.

Cheese Crackers

Butter soda crackers and cover with very thin slices of cheese, spread the cheese with prepared mustard and bake in a dripping pan until the butter and cheese melt together. Served verv hot. Mrs. Berr.

"The broad minded see the truth in different religions, the-narrow minded see only their differences."

Cheese Straws

One pint flour, 1-2 pint grated cheese, 1 scant cup butter and lard mixed, 1-2 teaspoon baking powder, little salt, large pinch red pepper, roll 1-2 inch thick, cut into strips 1-2 inch wide and 5 or 6 inches long. Bake in a hot oven.

Mrs. W. A. Graham, Samoa.

Cheese Biscuit

Roll some puff paste or ordinary biscuit dough out thin, sprinkle over with cayenne pepper and dry grated cheese, double over the paste, roll out again and cut with a small round cutter. Brush over with an egg and bake in a hot oven. to a pale brown. Mrs. W. J. Crane.

Scallop Cheese

Three slices of bread buttered, 1 qt. of grated cheese. Lay bread in layers in a buttered baking dish, sprnkle over the grated cheese pepper, salt and a little mustard. Four beaten cgcrs, 3 cups of milk well beaten together and poured over the bread. Bake in a hot oven. Mrs. A. D. Hannah.

Cheese Fonda

One cup of sweet, milk, 1-2 cup bread crumbs, 2 beaten eggs, 1 tablespoon melted butter, 1-2 cup grated cheese, pinch of soda.

Soak the bread in milk, add soda eggs and butter with cheese last. Pour into a buttered baking dish, and bake until set. Mrs. W. E. Tuft.

Dutch Cheese

Set pan of clabbered milk on the stove, pour boiling water into it and as soon as it separates, pour it into a funnel shaped bag, and hang it up where it can drain until dry. Be careful not to get it too hot or the cheese will be tough. Season with salt, cayenne pepper and rich cream, mix into a smooth paste with the hands and form into small balls.