"Dainty dishes"

Cream Gimblets. Proceed as in previous receipt, except to roll the paste thinner. Cover ona side of the cakes with cheese cream and lay another cake on top. Failles au Fromage — Cheese Straws. Prepare the same paste as for Cheese Gimblets, roll out to }i inch in thickness; cut bands 3 to 4 inches wide and these again into fine straw-like strips. Place the strips on a baking sheet and bake in a brisk oven. Paillettes au Diable — Small Straws, Deviled. Put on the pastry board 4 ounces each of flour and grated Parmesan cheese; add 2 ounces of butter, 3 egg yolks, 2 tablespoonfuls of thick cream, some salt and plenty of cayenne pepper. Work all this to a paste and allow to rest for 15 minutes. Then roll out the paste to ⅜ of an inch in thickness, cut into bands 2 inches wide and then into fine strips and allow to dry well. A few minutes before serving, place in a frying basket and plunge into smoking hot lard and fry to a golden color. Serve on a folded napkin. Biscuit au Fromage — Cheese Fingers. Cream 5 ounces of butter with 10 egg yolks, season with salt, nutmeg and red pepper; add 5 ounces of Parmesan cheese, the froth of 10 egg-whites and (last) 8 ounces of flour. Butter a baking sheet lightly, strew over some flour and with the pastry bag (fitted with a round tube) lay the above preparation on the baking sheet in the shape of small lady fingers. Cook in a brisk oven and serve hot. BISQUITS AU FROMAGE, PRALINES — CHEESE BISCUITS WITH ALMONDS. Proceed as in the previous receipt but lay a buttered paper over the baking sheet and pour the preparation over it. Besprinkle with chopped almonds and bake in a hot oven. When baked, allow to get cold; then remove the paper and cut the biscuits into suitable shapes and pieces. Souffles au Parmesan — Parmesan Cheese Souffles. Dilute 2 ounces of flour with 1 pint of milk and 1 gill of cream, season with salt, nutmeg and cayenne, set on the fire and stir continuously until boiling (being careful not to have any lumps). Add 2 ounces of butter, 4 egg yolks and 6 ounces of grated Parmesan cheese. Whip the whites of 6 eggs very firm and add gently to the mixture. Fill some small cases with this, and bake in a hot oven for about 8 minutes or more (according to the size of the cases). Souffle au Parmesan et Jambon — Parmesan Cheese and Ham Souffle. Proceed as for Parmesan Cheese Souffle ; adding to the cheese preparation some cooked ham, cut in small squares. Souffles a la Helder — Souffles Helder Fashion. Proceed as for Parmesan Cheese Souffle; adding some shredded truffles and ham. Fondue de Fromage a la Galloise — Welsh Rarebit. Cut 8 ounces of rich American cheese in small pieces and put into a pan with ¼ gill of ale. Set on the fire to melt, stirring all the time until thoroughly melted. If too thick, add more ale. Then pour the cheese over some dry toast on a very hot china dish. Notes, — The rarebit may be seasoned with red pepper or Worcestershire sauce. Care has to be taken in selecting the cheese. If too old it will curdle and if too new it is liable to become stringy. To remedy either accident, add a little Cream sauce. Fondue de Fromage dit: Golden Buck — Golden Buck. Proceed as for Welsh Rarebit, but serve one poached egg on top of each piece of toast. Fondue de Fromage dit : Yorkshire Buck — Yorkshire Buck. Proceed as for Golden Buck, adding 2 slices of broiled bacon to each egg. Fondue de Fromage dit : Long Island Buck — ^Long Island Buck. Prepare a Welsh rarebit, keeping it rather thin, and before serving add the yolks of 2 raw eggs. Creme au Fromage — Cheese Cream. Place in a bowl 5 ounces of grated Parmesan or Swiss cheese, 1 ounce of cornstarch and 6 egg yolks and dilute with 1 pint of boiling cream.