Cut puff-paste into strips as long and as wide as your middle finger, sprinkle with a layer of cheese (grated), press upon this another strip of pastry, sprinkle with more cheese and bake in a quick oven.
To every quart of rich milk you use allow a pinch of salt and a teaspoonful of rennet, taking care to buy that which is not flavored in any way. When it is solid, turn into a bag and let it drip-When it is well drained so that all the whey is taken from the curd - it may take more than a day for this, and in that case you must change the bag at the end of the first twelve hours - take it out, chop the curd fine, put it into a cheese box and press two hours. Wrap in two or three folds of tissue paper or in tinfoil, to exclude the air.
Butter thin crackers - water, butter, cream or saltine - dip each lightly into hot milk and lay in a buttered bake-dish. Sprinkle the layers with salt and paprika and every other layer with a spatter of French mustard. Cover each layer with dry, grated cheese. The topmost layer should be soaked crackers dotted with butter. Finally, pour in a cup of milk, heated, with a pinch of soda. Cover closely for the first half-hour of baking, then brown delicately.
This is a good way of using cream cheese which has become a little dry after the tinfoil has been removed.
Rub three tablespoonfuls of cream cheese to a paste with a tea-spoonful of butter; salt and pepper it and work in a tablespoonful or two of cream, enough to make it quite soft. Set in a pan of boiling water over the fire and stir until hot, when add a beaten egg, cook one minute and spread upon buttered crackers.
Half a pound of soft grated cheese; one gill of ale; two eggs; one tablespoonful of butter; one teaspoonful of lemon juice and the same of Worcestershire sauce and half a spoonful of celery salt. A pinch of cayenne and one of mustard.
Put a broad saucepan over the fire and melt the butter. When it hisses stir in the cheese, then, still stirring, the dry seasoning. Have ready the eggs beaten separately and very light, before you stir them together in a bowl with a few swift strokes. Add three spoonfuls of the hot mixture to these, rapidly, then pour the eggs (now warmed by the hot cheese) into the saucepan, never letting the spoon rest. In one minute more add the sauce and lemon juice and put upon rounds of hot, buttered toast.
Cheese And Egg-Entrees
Break macaroni into two-inch lengths and boil until tender in plenty of salted water; then drain and blanch by pouring cold water over it. After it has been blanched cut into pieces not over a half inch long. Have ready a cheese-shell, one from which the cheese has been thoroughly scooped out. These shells, which are frequently thrown away, make a nice receptacle for serving macaroni. Stand the shell on a piece of waxed paper and this in a baking-pan. Put two tablespoonfuls of butter and two of flour in the saucepan, mix and add a pint of milk, stir until boiling, mix in the cold macaroni and stir over the fire until it is just heated through; add a teaspoonful of salt and salt-spoonful of pepper and pour the mixture into the shell; cover with a piece of greased paper and leave in the oven fifteen minutes. Lift the shell carefully, putting it on a round plate and send to the table. This process imparts a most delicate cheese flavor and makes a sightly dish. If baked too long, it will become soft and fall apart. For that reason the macaroni must be hot when poured into the shell. If the shell is carefully cleaned, it may be used several times.