CHEESE STRAWS.

Take two ounces of flour and three ounces of
Parmesan cheese grated (it is better to buy the cheese
by the pound and have it grated at home), and two
ounces of butter. Rub the butter into the flour, add
the cheese and a little salt and cayenne pepper, and
make into a paste with the yolk of an egg ; roll the
paste out in a sheet about an eighth of an inch thick
and five inches wide and cut in narrow strips ; bake
in a hot oven about ten minutes.

PATE A CHOU FOR SOUPS

Put a gill of milk and an ounce of butter into a
saucepan over the fire ; when it comes to the boiling
point add two ounces of sifted flour; stir with a
wooden spoon until thick and smooth, then add two
eggs, one at a time, beating briskly; remove from
the fire and spread out thin, cut in pieces, the size of
a small bean, put them in a sieve, dredge with flour,
shake it well and fry in boiling fat until a nice brown.
Add to the soup after it is in the tureen.

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