Cookery for every household

Take some puff pastry that has only had four rolls (see Recipe 1447), and give it two more rolls, sprinkling it well with finely grated Parmesan and rolling the cheese into it. Then roll it out into a strip 4 or 5 inches in width, and cut this strip across into finger-shaped pieces. Place these on a wetted baking tin, brush them over with beaten egg, sprinkle with more cheese, and bake in a good oven until nicely browned. Serve hot. 2328. Cheese d'Artois (Fromage d’ Artois) 2 yolks of egg. 1 white of egg. 1 oz. butter. 2 oz. grated Parmesan. Seasoning. Puff pastry. Put the cheese into a basin and add to it the yolk of egg and the butter melted. Season with cayenne, salt, and a little made mustard, and then stir in the white of egg beaten to a stiff froth. Roll out some puff pastry rather thinly, and spread the cheese mixture over half of it. Moisten round the edges with beaten egg and fold over the other half. Cut in fingers or fancy-shaped pieces, brush over with yolk of egg, sprinkle with grated Parmesan, and bake in a good oven from 10 to 15 minutes. Serve hot with a lace-edged paper under them. 2329. Cheese Bouchees (Bouchdes au Fromage) 1 oz. butter. 1 yolk of egg. 1 dessert-sp. flour. 1 or 2 table-sps. cream. 2 table-sps. water. Seasoning. 3 table-sps. grated Par- Bouchee cases, mesan. Make and bake some very small bouchee or patty cases. Then put the butter, flour, and water into a saucepan and stir them over the fire until smooth, thick, and thoroughly cooked. Remove the saucepan from the fire and stir in the yolk of egg, cream, cheese, and seasoning. Reheat, but do not boil. Fill the pastry cases with this mixture, piling it rather high, put on the little lids and re-heat in the oven a few minutes. Note. — Batter cases (Recipe 2251) may be used instead of pastry cases. 1 lb. flour. 2 oz. butter. 2 oz. grated Parmesan. Cayenne. Salt. A little cold water. 1 yolk of egg. Cheese Biscuits, 1 (Biscuits au Fromage) A squeeze of lemon juice. 2 whites of eggs. A little grated cheese. Coralline pepper. Put the flour and grated Parmesan into a basin, and rub in the butter until free from lumps. Season with cayenne pepper, salt, and a squeeze of lemon juice, and bind all together with the yolk of an egg beaten up with a little cold water. Roll out the pastry rather thinly, cut it in finger-shaped strips, and bake in a moderate oven. Beat up the whites of eggs to a stiff froth, and add to them a little grated cheese. Spread this over the biscuits, sprinkle them with coralline pepper, and return them to the oven to dry and become lightly browned. Serve the biscuits hot on a lace-edged paper. 2331. Cheese Biscuits, 2 (Biscuits au Fromage) Plain biscuits. I Some soft cheese. Butter. I Seasoning. Take any dry unsweetened biscuits, such as captain, Bath oh vers, or lunch biscuits, and butter them lightly on both sides. Then take some soft cheese, such as St. Ivel, and work into it a little made mustard and a few drops of tarragon vinegar or Worcester sauce. Spread this thickly on one side of the biscuits, sprinkle them with a little coralline pepper, and then brown or toast them in a quick oven. Serve the biscuits at once. 4 table-sps. cheese. 2 table-sps. crumbs. 1 oz. butter. Make some Cheese Croustades (Petites Croustades au Fromage) grated Seasoning. 1 egg. 2 table-sps. cream or bread- milk.