Cheese Straws No. i. — If the cheese straws are to be made of puff paste, roll the paste very thin — if they are to be made of flaky pie crust, roll the same thick- ness as for pies. When rolled, cut in strips from six to ten inches wide, and cut the strips into straws or sticks a fourth of an inch in width. Lay upon baking sheets or shallow pans, leaving a space between the straws about a third as wide as the straws. Grate rich American cheese, season to taste with salt✪ Cheese Straws No. 1 and red pepper, and scatter quite thickly over the straws, and over the spaces between them also. Place in the oven where the great- est heat will be at the top, and bake ten or fifteen min- utes, or until cooked. Remove from the oven, cut the cheese in the center of the spaces between the straws, and pile the straws on a plate in the form of a log cabin. Cheese Straws No. 2. — To a cup of grated cheese add salt and pepper to taste, two tablespoonfuls of melted butter, three tablespoonfuls of cold water, and flour enough to make a soft dough✪ Cheese Straws No. 2. Mix with a fork until stiff" enough to cleave from the sides of the mixing bowl. Lay upon a molding board dusted with flour, sift flour over the dough, roll gently until as thin as pie crust, cut in strips a fourth of an inch wide, and bake. French Toast. — Beat one ^g'g very light, gradually Entries a?id Side Dishes. 305 beat into it a cup of sweet milk, and add a generous pinch of salt. Remove the crust from half a dozen slices of bread about a quarter of an inch thick, lay them upon a platter, and pour part of the ^gg and milk mixture over them. After they have soaked a minute turn them over carefully, add the balance of the mixture, and after they have soaked another minute coat each slice with prepared Crumbs No. 2, and saut6 in clarified butter un- til richly browned ; or saute in butter, without crumb- ing, if preferred. Serve hot with a liquid, a raisin, or a cherry sauce, in place of a pudding, or as a sweet entree at dinner ; or serve at breakfast, without a sauce. Tropical Toast. — Prepare and cook the slices of bread a? for French toast. To one cup of raisin sauce add half a cup of flaked pine-apple, and half a cup of orange pulp cut in small pieces. Heat all together and serve a spoonful of fruit on each slice of toast. Or the pine- apple may be omitted, and half a cup of thinly sliced bananas✪ Tropical Toast used in its place. Aspic Jelly. — To three pints of veal or chicken broth, or a mixture of the two, rich enough to form a jelly when cold, add the slighdy beaten whites of two eggs, half a cup of celery roots and trimmings cut in small pieces, a slice of onion, the thin rind of a lemon, a small blade of mace, six cloves, and salt and pepper to taste. Put all together in a sauce-pan, and heat slowly until the mixture boils, then let simmer for fifteen minutes, add a tablespoonful of lemon juice✪ Aspic Jelly, and strain through two or three folds of cheese-cloth. If the jelly is wanted more acid a larger quantity of lemon juice can be used. Aspic jelly when cold becomes clear and stiff, and is 3o6 The Art of Cookery. served suitably with boned turkey or chicken. It is often poured, in liquid form, over prepared meats, in the preparation of jellied meats, etc.

AI-modernized reading of the original text

Cheese Straws No. i. — If the cheese straws are to be made of puff paste, roll the paste very thin — if they are to be made of flaky pie crust, roll the same thickness as for pies. When rolled, cut in strips from six to ten inches wide, and cut the strips into straws or sticks a fourth of an inch in width. Lay upon baking sheets or shallow pans, leaving a space between the straws about a third as wide as the straws. Grate rich American cheese, season to taste with salt and red pepper, and scatter quite thickly over the straws, and over the spaces between them also. Place in the oven where the greatest heat will be at the top, and bake ten or fifteen minutes, or until cooked. Remove from the oven, cut the cheese in the center of the spaces between the straws, and pile the straws on a plate in the form of a log cabin. Cheese Straws No. 2. — To a cup of grated cheese add salt and pepper to taste, two tablespoonfuls of melted butter, three tablespoonfuls of cold water, and flour enough to make a soft dough. Mix with a fork until stiff enough to cleave from the sides of the mixing bowl. Lay upon a molding board dusted with flour, sift flour over the dough, roll gently until as thin as pie crust, cut in strips a fourth of an inch wide, and bake. French Toast. — Beat one egg very light, gradually Entries a?id Side Dishes. 305 beat into it a cup of sweet milk, and add a generous pinch of salt. Remove the crust from half a dozen slices of bread about a quarter of an inch thick, lay them upon a platter, and pour part of the egg and milk mixture over them. After they have soaked a minute turn them over carefully, add the balance of the mixture, and after they have soaked another minute coat each slice with prepared Crumbs No. 2, and saut6 in clarified butter until richly browned ; or saute in butter, without crumbing, if preferred. Serve hot with a liquid, a raisin, or a cherry sauce, in place of a pudding, or as a sweet entree at dinner ; or serve at breakfast, without a sauce. Tropical Toast. — Prepare and cook the slices of bread as for French toast. To one cup of raisin sauce add half a cup of flaked pine-apple, and half a cup of orange pulp cut in small pieces. Heat all together and serve a spoonful of fruit on each slice of toast. Or the pineapple may be omitted, and half a cup of thinly sliced bananas used in its place. Aspic Jelly. — To three pints of veal or chicken broth, or a mixture of the two, rich enough to form a jelly when cold, add the slighdy beaten whites of two eggs, half a cup of celery roots and trimmings cut in small pieces, a slice of onion, the thin rind of a lemon, a small blade of mace, six cloves, and salt and pepper to taste. Put all together in a sauce-pan, and heat slowly until the mixture boils, then let simmer for fifteen minutes, add a tablespoonful of lemon juice, and strain through two or three folds of cheese-cloth. If the jelly is wanted more acid a larger quantity of lemon juice can be used. Aspic jelly when cold becomes clear and stiff, and is 3o6 The Art of Cookery. served suitably with boned turkey or chicken. It is often poured, in liquid form, over prepared meats, in the preparation of jellied meats, etc.

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French ToastCheese Straws No. 1Cheese Straws No. 2Jellied ChickenTropical ToastAspic Jelly

The art of cookery