1/2 lb. Scotch or Short Pastry.

2 oz. strong Cheese (milled or grated).

2 oz. milled roasted Pinekernels.

Pinch Cayenne Pepper.


Roll the pastry very thin (about of an inch), and sprinkle with the cheese and cayenne, fold it up and roll out once or twice until the cheese is incorporated; roll out about as thick as a penny, brush over with beaten egg, and sprinkle the milled pinekernel over it, cut into strips about 3 inches long and a 1/4 of an inch wide. Cook in a fairly slow oven until light brown. Store in tins.