How To Make Cheese Straws

Roll the paste for pie paste to one-fourth inch in thickness, spread on it grated strong cheese. Fold this together, pressing edges firmly. Roll to one-fourth inch again. Sprinkle with cheese as before. Repeat this a third time. Cut in strips one-fourth inch thick, one-fourth inch wide and five inches long. Place cayenne on the top just before baking. Bake eight minutes in a hot oven. Make rings of some of the strips and place two straws through one ring to make an attractive accompaniment for salads, soups, or cocktails.

How To Make Lobster, Crab, Shrimp Or Oyster Cocktail

2 cups of the sea food

1 cup of the hearts of celery chopped finely

1/2 cup chili sauce or catsup

Juice of 2 lemons

Dash of tobasco

3 tablespoons real hot horseradish

1/2 teaspoon salt

Mix the celery and the sea food. Mix all the seasonings and add to the solid food. Chill thoroughly. Serve with wafers instead of celery as there is celery in the cocktail.

How To Make Celery Stuffed With Roquefort Cheese Dressing

12 small stalks of white crisp celery

1/4 pound imported Roquefort Cheese

1/3 cup olive oil

3 tablespoons vinegar

1/2 teaspoon Worcestershire

4 tablespoons whipped cream

Cream the cheese, add the oil slowly. When all the oil is worked in, add the vinegar and Worcestershire, and lastly the stiffly beaten cream. Have the celery very dry. Fill the hollow part with the cheese mixture.

Double the quantity of oil, vinegar, and cream will make this a soft enough mixture for a dressing for lettuce, endive, etc.