Cheese Straws

Six oz. flour, 4 oz. butter, 3 oz. grated Parmesan cheese, a little cream, salt, white pepper and cayenne.

Roll it out thin, cut into narrow strips, bake in a moderate oven, and serve piled high and very hot and crisp.

Roast Cheese

Three oz. Cheshire cheese, yolks of 3 eggs, 4 oz. grated bread-crumbs, 3 oz. butter, a dessertspoonful of mustard, salt and pepper.

Grate the cheese, add the yolks, bread-crumbs and butter; beat the whole well in a mortar and add the mustard, salt and pepper. Make some toast cut into neat slices and spread the paste thickly on. Cover with a dish and place in the oven till hot through, then uncover and let the cheese color a light brown. Serve immediately.

Ramequins

Beat 2 eggs, whites and yolks separately; to the yolks of the eggs add 2 tablespoonfuls flour, 2 oz. melted butter and 2 oz. cheese, grated; to this add the stiff whites of the eggs. Mix well and bake in buttered gem-pans, in quick oven, about 15 minutes. Eat hot.

Cheese Dish

Quarter lb. good, fresh cheese, 1 cup sweet milk, 1/4 teaspoonful dry mustard, a little pepper and salt, 1 tablespoonful butter.

Cut the cheese into thin slices, put it into a "spider" or saucepan, and pour over it the milk; mix in the other ingredients. Stir this mixture all the time while over the fire. Turn the contents into a hot dish and serve immediately.

Cheese Toast

Some rich cheese, pepper to taste, a beaten egg, with sufficient milk to make it of the consistency of cream.

Grate the cheese and mix with the other ingredients; warm the mixture on the fire, and when quite hot pour it over some slices of hot buttered toast. Serve immediately.