Cookery for every household

Roll out some flaky pastry rather thinly, and cut it in pieces about 4 inches square. Melt the butter in a saucepan, add the cheese finely chopped or shred, the hard-boiled egg chopped, and seasoning. Heat slowly over the fire until thick, but do not boil. Put a little of this mixture in the centre of each square of pastry, moisten the edges with beaten egg, and then bring two opposite corners together so as to make triangular-shaped puffs. Mark round the edges, brush over with beaten egg, and bake in a good oven until nicely browned. Serve hot with a lace-edged paper under them. 2339. Cream Cheese Savoury 2 table-sps. cream cheese 1 or 2 table-sps. cream. A little butter. Cayenne pepper. Salt. Plain biscuits. This is a very good way of using up the remains of cream cheese. Put the cheese into a small basin, and break it up with a fork or spoon, working in a piece of butter about the size of a walnut. Add the cream and season with cayenne and a little salt. Stand the basin in a saucepan of boiling water, and make the contents thoroughly hot over the fire. Butter 5 or 6 water or toast biscuits, heat them in the oven until brown and crisp, then pour the cream cheese mixture over them. 2340. Cheese Souffle (Souffle au Parmesan) 1 oz. butter. | oz. flour. 1 £ oz. Cheddar cheese, if oz. Parmesan cheese. 1 gill of milk. 2 yolks of eggs. 3 whites of eggs. Pepper and salt. A pinch of cayenne. Melt the butter in a small stewpan, add the flour, and mix these two well together with a wooden spoon. Pour in the milk, and stir quickly over the fire until the mixture draws away from the sides of the saucepan. Then remove the pan from the fire, and add the grated cheese and the seasonings. Next add the yolks, one at a time, and beat well together. Have the whites beaten to a very stiff froth with a wire whisk, and stir them lightly in with an iron spoon. Pour the mixture into small m greased souffle dishes, not more than half filling them, and bake them in a good oven until well risen, nicely browned, and firm to the touch. Then serve them as quickly as possible. Note. — If preferred, this mixture may be baked in one large dish. 2341. Cheese Straws, 3 oz. flour. 2 oz. butter. 2 oz. grated Parmesan cheese. 1 (Pailles de Fromage) h yolk of egg. A pinch of cayenne. A pinch of salt. A little water. Rub the butter lightly into the flour. Add the grated cheese and seasoning, and mix into a paste with half the yolk of an egg beaten with a little water. Make the pastry rather stiff, and work with the hands until free from cracks. Then roll it out on a floured board into a strip about 4 inches wide. Trim evenly at the edges, and cut most of the Cheese Straws pastry into straws about \ inch wide. Place these on a greased tin, and out of the remainder of the pastry cut 6 or 8 rings. Bake all together in a good oven until very lightly browned and firm to the touch. Watch them most carefully, as they burn very easily. Serve them with a bundle of straws placed in each ring. Note. — These may be served either hot or cold. 2342. Cheese Straws, 2 (Pailles de Fromage) Make in the same way as Allumettes de Fromage (Recipe 2327), cutting the strips much thinner, like straws. These may either be served as a savoury or as an accompaniment to some soups. 2343. Cheese Tartlets (Tartlettes de Fromage)