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.
Cheese Biscuits.
Some pie-paste.
Grated cheese.
1 beaten egg.
Pepper and salt.
Cayenne pepper, if you like.
Roll out the pastry thin; strew grated cheese, seasoned, over the whole sheet and roll it up tightly. Roll out again, even thinner than before; strew the rest of the cheese; roll up and set in a cold place, half an hour, until crisp. Roll again into a sheet, cut into squares or triangles with a cake-cutter, or your jagging-iron; prick with a fork, and bake very quickly in a hot oven. Brush with beaten egg before taking up, and sift raspings of cheese over the top, shutting up in the oven for an instant to glaze the biscuits. Serve at once, on a hot napkin.