Cheese D'Artois

Ingredients

2 tablespoonfuls of butter. White of 1 egg. Yolks of 2 eggs. Salt and paprica.

2 ounces of grated Parmesan cheese.

1/4 a pound of plain or puff paste.

Method

Cream the butter, beat in the eggs, and add the cheese with a few grains, each, of salt and paprica. Roll the pastry very thin and cut it into two rectangular pieces; lay one of these on a baking-sheet and spread with the cheese mixture; cover this with the second piece of pastry. Score with a knife in strips one inch wide and about three inches long, brush over with beaten egg, and bake about fifteen minutes. Cut out the strips while hot. Serve at once, or reheat before serving.

Cheese Fritters

Slice thin half a dozen large tart apples (select apples that cook quickly), and prepare half as many thin slices of cheese. Beat up one or two eggs, and season with salt, mustard and pepper. Soak the cheese in the egg mixture, then put each slice between two slices of apple, sandwich style; dip in the beaten egg, sauté in hot butter, and serve hot.

Salad Of Lettuce With Cheese And Vegetable Macedoine

Mix together a ten-cent cream cheese, a canned pimento (red) cut in tiny cubes, one-fourth a cup of small green string beans, cut in cubes, five olives, chopped fine, and enough cream to hold the mixture together. When thoroughly mixed, use a piece of paraffine or confectioner's paper to handle and give the mixture the original shape. Let stand in a cold place, wrapped in the paper, until ready to serve, then dispose in the centre of a salad dish, lined with lettuce leaves, dressed with French dressing. Slice the cheese with a silver knife before sending to table. At luncheon, mayonnaise may be served in a dish apart.

Salad of Lettuce with Cheese and Vegetable Macedoine.

Palmerston ÉClairs

Prepare "chou paste" page 140. Add to the hot paste half a teaspoonful of paprica and half a cup of grated cheese. Bake, in strips three inches long, one inch wide, on buttered tins. Cut down one side and fill with cheese custard mixture.

Cheese Custard Mixture

3 tablespoonfuls butter. 3 tablespoonfuls flour. 1/2 teaspoonful salt. 1/2 teaspoonful paprica.

1 1/4 cups milk.

2 egg yolks.

3/4 cup grated cheese.

1/2 cup cream, beaten firm.

Make a sauce of the butter, flour, seasonings and milk, add the yolks, beaten and mixed with the cheese. When cold add the cream.

Lettuce-And-Roquefort Cheese Salad

Dispose a carefully washed-and-dried head of lettuce in a salad bowl and sprinkle over about one-third a cup of roquefort cheese, cut (or broken with a silver fork) into tiny cubes. Rub a bowl with the cut side of a clove of garlic; put in half a teaspoonful of salt and half a teaspoonful of pa-prica, then four tablespoonfuls of chili sauce; mix thoroughly, then gradually beat in seven or eight tablespoonfuls of olive oil and pour over the lettuce and cheese. Serve at once.

Lettuce-and-Roquefort Salad Dressing.