Cheese Fingers

Roll out puff paste into a thin sheet; brush it over lightly with ice-water, cut into strips about five inches long and a half-inch wide; sprinkle over them grated cheese, put one strip over the other, lay on a greased tin sheet, and bake in a quick oven fifteen minutes.

Cheese Straws

2 ounces of flour

3 ounces of grated Parmesan

A little cayenne A little salt

Yolk of one egg

Mix the flour, cayenne, salt and cheese together, and moisten with the egg; work all into a smooth paste. Roll out on a board, one-eighth of an inch thick, five inches wide, and five inches long. Cut some of the paste in small rings, and some in strips of one-eighth of an inch wide. Place both on greased sheets and bake ten minutes in an oven (2400 Fahr.) till a light brown. Put the straws through the rings like a bundle of sticks.

Cheese Ramakins (Henderson)

4 tablespoonfuls of grated cheese 1 gill of milk Yolks of two eggs

2 tablespoonfuls of butter 2 ounces of bread 1/3 teaspoonful of mustard Whites of three eggs

Cayenne and salt to taste

Put the bread and milk on to boil. Stir and boil until smooth; then add the cheese and butter. Stir over the fire for one minute; take off, add seasoning and the yolks of the eggs. Beat the whites to a stiff froth, and stir them in carefully. Pour into a greased baking-dish, and bake fifteen minutes in a quick oven.

Schmier-Kase

This is made from clabbered milk. After taking the cream from the top of a pan of thick, sour milk, stand the pan on the back part of the range, and pour over it about three quarts of boiling water; then turn the whole into a bag to drain. Hang it in a cool place over night. When ready to use, mix and beat it until light; add salt, pepper and sufficient sweet cream to make it the proper consistency. Serve very cold. This is also called cottage-cheese.

Cream Cheese With Noodles

Put two heaping tablespoonfuls of flour in a plate. Make a well in the center, put into it the yolks of two eggs and a quarter-teaspoonful of salt. Mix the flour gradually into the yolks. Work until the dough thus produced is perfectly free from stickiness; now roll it out into a very thin sheet, place it on a napkin, and hang in the air a minute to dry; then roll tightly and cut into fine noodles; shake out again to dry. When dry, cover with boiling water; add a teaspoonful of salt, and boil fifteen minutes. Drain, turn in a hot dish, and pour over a Welsh Rare-bit (page 364).