Cheese Straws

One cup flour, little salt, pinch cayenne, 2 tablespoons butter, chop through flour as for pastry, add 3 tablespoons ice water, one-third pound of grated cheese, toss, roll and fold. Cut in narrow strips and bake light brown.

Mrs. W. H. Philleo.

Mrs. J. T. Jobe.

Mrs. Mary E. Dutt.

Cheese Straws

One cupful grated cheese, one cupful flour, one dessert spoonful melted butter, one teaspoonful baking powder; add salt, mix, roll out smooth one-fourth inch thick and cut in strips six inches long. Bake quickly.

Rosette Wafers

Take 2 eggs, 1 teaspoonful of sugar, one-fourth teaspoonful of salt, 1 cup of milk, 1 cup of flour (a little more if necessary). Beat eggs slightly with sugar and salt, add milk and flour, beat until smooth. If wanted for patties or instead of toast, leave the sugar out of the batter. Put the rosette iron in hot lard to heat before dipping it into the batter, not letting the batter come over the top of the iron, return it to the hot lard thoroughly covering the iron with same, for at least 20 seconds but not over thirty-five seconds. Pearl Winders.

One cup of flour, 1 cup of milk, 2 eggs, half a teaspoon of salt. Put all the ingredients together in a mixing bowl and. beat to a smooth batter. Fry on hot timbale iron in hot lard, fill with creamed chicken, oysters or vegetables.

Mrs. Margaret Taylor.