Sift one cupful of flour, one half teaspoonful of baking powder, a dash of cayenne pepper, and salt thoroughly. Then work in two tablespoonfuls butter, add three fourths of a cupful of grated cheese and mix to a soft dough with milk. Roll out lightly on a floured board, cut in strips the length of a pencil, also make some small rings. Bake in a hot oven until delicate brown. Put sticks through one or two of the rings. Nice to serve with salads, or for lunch boxes.
ESCALOPED POTATOES, WITH CHEESE.
Slice cold boiled potatoes and sprinkle with salt and pepper; prepare a good cream sauce; put a layer of sauce, then one of potato into a shallow bake dish, having the last layer of sauce; cut some thin strips of cheese about two and one half inches long, lay them on top of the potatoes, sprinkle with bread crumbs, put into a good oven till slightly browned and the cheese is somewhat melted.
CHEESE PATÉS, NO. 1.
Make a good short crust, roll it out very thin and line as many patty pans as will be required; fill them with stale bread crumbs, or dry rice. Cover with crust and bake in a quick oven. When cooked, remove the lid and take out the bread, or rice; fill up the case with cheese mixture; brush round the edge with egg and cover with the lid. Serve very hot.
Cheese Mixture.—Grate one half pound of good rich cheese, add a dash of cayenne pepper and a tiny speck of soda, mix with white sauce to the consistency of cream, stir over the fire until the mixture is thick, remove from stove, and add one well beaten yolk of egg. Fill the cases while hot and serve at once.
CHEESE PATÉS, NO. 2.
Cut rounds of bread two and one half inches thick and with a sharp knife or smaller cutter cut the center nearly through; spread all over with soft butter, put into a quick oven till a delicate brown, grate enough dry cheese to make one large cupful; season with salt, cayenne and a very little dry mustard; moisten with cream and stock till you have a smooth paste, adding a few drops of onion juice; fill the centers of the bread rounds; the cheese must not be too soft; put in a quick oven till cheese is melted, then draw to the edge of the oven; put a spoonful of beaten white of egg on top of each center, let color for a moment and serve.
CHEESE RELISH.
Fill a baking dish with alternate layers of grated cheese, in which you have mixed a tiny speck of soda, a dash of cayenne pepper, and bread crumbs, placing crumbs in bottom of dish. When filled, pour over it rich milk, or cream, in proportion of one half pint to each cupful of crumbs. Salt to taste and bake for twenty minutes in a reasonably hot oven.