are made by cutting above paste, rolled very thin, into oblong or diamond
shapes, with pastry cutter. Bake in same way. Serve either hot or cold.
Spread with a little Marmite and savoury tomato mixture, or sandwich this
between two biscuits.
Cheese Straws (2).
Two ozs. cheese, same of batter, flour and fine white crumbs. Add
seasoning, and make into paste with one egg, roll out, stamp out a few
rings, make the rest into straws, bake and put a bundle of straws into each
ring.
Parmesan Puff Pie.
Prepare some cheese pastry, as for "Straws No. 1," and with it line a round
shallow tin or tart ring. Common short or puff pastry will do, but the
cheese pastry is nicer. Fill in with rice or crusts to keep in place. Bake
rather briskly, and remove from the tin. Fill in with the following
mixture:--In a saucepan melt 1 oz. butter, and into that stir 1 oz. flour
and 1 oz. flaked or ground rice. Add gradually a teacupful milk, and when
it thickens, 2 ozs. grated cheese and seasoning, cayenne, and made mustard.
Pour into pastry case. Sprinkle a few browned crumbs or shredded wheat
biscuit crumbs on the top. Dot over with bits of butter, and bake in
moderate oven for about 20 minutes. Put a little more grated cheese on the
top and serve very hot.