The New century cook book

Mix two ounces of flour to three ounces of grated cheese, one-half teaspoonful salt and a dash of red pepper. Beat the yolk of an egg with two tablespoonfuls of ice water. Add this to the flour and cheese. Work all into a smooth paste. Roll out on a board to one-eighth of an inch thick. Cut some of the paste into small rings and the remainder into strips oneeighth of an inch wide and five inches long. Place on greased paper and bake in a very moderate oven till a light brown. Put the straws through the rings like a bundle of fagots. Cheese Fingers. Roll puff paste into a thin sheet, brush over lightly with ice water, cut into strips five inches long and one-half inch wide, sprinkle with grated cheese. Put one strip over the other; lay on a greased paper in a long pan and bake in a quick oven fifteen minutes. Cheese Straws. Two and one-half cups grated cheese, one-half cup melted butter, one teaspoon salt, flour to mix stiff enough to roll. Cut in strips and bake in a quick oven. New Century Cook Book. Cheese Straws. Mix two ounces butter, two ounces flour, two ounces bread crumbs, two ounces grated cheese, small spoonful of salt, pinch of cayenne pepper. Work into a paste, roll thin, cut in narrow strips, lay on sheets of buttered paper and bake. Cheese Straws. Four ounces grated cheese, three and one-fourth ounces butter, four ounces flour, whites of two eggs, one-fourth teaspoon cayenne pepper. Roll thin and cut in narrow strips. Bake in hot oven. Mrs. Eastwood. Cheese Straws. One cup of flour, one cup of grated cheese, one-half teaspoon salt, and a little red pepper, butter the size of walnut and enough cold water to make a paste. Roll out and cut in narrow strips; bake. Oakland Church. Cheese Straws. One-half pound cheese, grated, butter size of walnut, one egg, salt and pepper, flour for dough. Roll thin and put onehalf inch apart to bake. Mrs. Barrett. Celery on Toast. Scrape clean and cut into half-inch pieces; cook in boiling salted water until tender — do not drain — add plenty of butter, a little pepper and thicken to the consistency of rich cream; pour over toast and serve with slices of lemon. Mrs. E. C. Chapman. A Nice Entree. Boil eight eggs hard, when cold cut them lengthwise and take out all the yolks carefully and pass through sieve or potato squeezer and mix with one-half pint cream, or more if required. Add pepper and salt. Place the whites in a flat baking dish, arranged prettily. Fill with the mixture and pour rest around dish. Strew with bread or cracker crumbs. Bake slightly to a light yellow. Serve in baking dish. Egg Kisses. Beat whites of four eggs, very stiff. Add one cup granulated sugar and a little vanilla. Line a dripping pan with fools- New Century Cook Book. cap paper and drop mixture upon it with a large spoon. Bake in a very slow oven three-quarters of an hour. Grated cocoanut may be sprinkled upon the tops of them. Miss Ednah Burns. Quince Honey. Three pints boiling water, three grated quinces, three pounds sugar. Boil water and quinces ten minutes, add sugar and boil five minutes. Mrs. M. W. Lazear. Apple Ginger.