The Swedish, French, American cook book

Cheese in Baskets ( Corbeilles de Fromage) a la Fanchonette Line small cake tins with puff paste, fill with beans, bake. Make separate handles of puff paste for each. When baked, scoop out the beans and fill. To a half cup of hot cream sauce take three tablespoons cheese, cayenne pepper, and salt Sprinkle cheese on the top. Stick in the handles. Serve with salad for luncheon or Sunday supper. Parmesan Cheese Puffs ( Gateau feuillete au Parmesan) One tablespoon cream sauce, yolk of one egg, whites of two eggs, cayenne pepper and salt, four tablespoons grated Parmesan cheese. Take the cream sauce, add the cheese and yolks, then the whites (well beaten). Take tablespoons of the cheese, put on thin round slices of toast, bake in a very hot oven. Serve immediately as a hot dish with the salad. Cheese in Ramequin Cups, a la Maria Fro mage en pote a ramequin, a la Maria Line small moulds with puff paste, fill with beans, and bake. When baked, scoop out and take a small tablespoon butter, one tablespoon flour, one small cup milk, half cup cheese, and two eggs. Put butter in a pan, add flour, hot milk, pepper, salt, and cheese; leave until cold. Add well-beaten yolks and whites, fill the cases that have been baked, bake in oven until golden brown. Serve on a napkin as a cheese entree or with the salad. Cheese Biscuits ( Biscuits au Fromage ) Roll puff paste very thin, cut out with the fancy cutter — three layers for each biscuit — put one on top of another, sprinkle with pepper and cheese in between, drip a little beaten egg in the centre of each piece before joining, and on the top brush a little egg and twist a strip of pastry on it and a pinch of cheese in the centre. Bake until golden brown. Serve hot or cold with the salad. Cheese in Patties ( Petits Pates de Fromage ) a la Mabel One tablespoon butter, one tablespoon flour, small cup milk; cook the sauce; add one cup grated American cheese, pepper and salt. Fill the hot patty shells that have been made from puff paste. Put the cover on top; leave in oven until ready to serve. If very small they can be served as an appetizer before the soup; otherwise they are served as a cheese entree or with the salad. Cheese Rissoles ( Rissoles de Fromage) Roll out puff paste and put a piece of hard bread in the centre, double the pastry over; cut in a cornucopia shape; bake. When baked, take the bread out and fill. Filling. One and a half cups heated milk, one tablespoon butter, two tablespoons flour. Dissolve butter and flour in a pan, add the hot milk, beat well till it becomes creamy; add one cup grated cheese, cayenne pepper, and salt. Fill. Serve hot on a paper doily as a cheese entree or with the salad. Cheese Straws ( Fromage en tiges ) Roll out the puff paste very thin. Sprinkle on one side with grated cheese and a pinch of cayenne pepper, double the pastry over, roll out again and cut in strips half inch wide, twist them and bake on a baking sheet, pinching the ends to the pan. Cheese ( Fromage ) a l’Anglaise