(1). Put one-half saltspoonful each of cayenne and salt into two ounces of flour; then mix in two ounces of butter, and add two ounces of grated Parmesan cheese; mix all these to a thick paste with the yolk of an egg. Roll this out to about five inches in length, cut it into rings and strips, lay them on a greased baking-sheet and bake for ten minutes in a fast oven. When they are done pass the straws through the rings like a bundle of sticks, and serve.

(2). Roll thin scraps of puff paste, sprinkle over with grated cheese, fold, roll out, and sprinkle again; then repeat the process and place on the ice to harden. When cold roll out to an oblong flat an eighth of an inch thick, place it on a baking sheet, and with a pastry cutter, cut into strips four or five inches long and less than a quarter of an inch wide. Bake and serve piled in cross triangles or squares. When the paste is very hard it is necessary to cut them as narrow as possible, laying them in the pans in groups of five or six, with one stalk tied round the middle to represent a bundle of straws, and baked in that position.