Cheese Fingers.
Some good pie pastry, “left over” from pie-making.
3 or 4 table-spoonfuls best English cheese, dry and old—grated.
A little salt and pepper.
1 raw egg.
Roll the paste out thin; cut into strips about four inches long and less than half as wide. Strew each with grated cheese, season with pepper and salt, double the paste upon it lengthwise, pinch the edges, and when all are ready, bake in a quick oven. Wash over with beaten egg just before taking them up, and sift a little powdered cheese upon the top. Shut the oven-door an instant to glaze them well; pile log-cabin-wise upon a hot napkin in a warm dish, and eat at once, as they are not good cold.
This will make a savory side-relish for John’s luncheon on a hurried baking-day. Pastry is none the worse for standing a day or longer in a cold, dry place, and this uses up the “odds and ends” satisfactorily and economically.