Let one fourth a cup of butter and half a cup of rich, creamy milk heat to the boiling point, then stir in three fourths a cup of flour, sifted with half a teaspoonful of salt and a dash of cayenne or paprika, stir and cook until the mixture leaves the sides of the pan, then turn into a cold dish and beat into it two ounces (half a cup) of grated cheese and two eggs, one at a time. With a pastry bag and small plain tube shape the dough, on oiled paper, in the form of rings; brush these with beaten egg and fry in hot fat three or four minutes. Sprinkle with grated cheese and serve hot with a green salad. They are also good cold. Parmesan cheese is preferable, but any cheese may be used. The paper should be of such size as will lie on the top of the fat. When the rings float from the paper, remove it, turn the rings and fry as doughnuts.