CHEESE DISHES.

New Zealand Herald, Volume LXIII, Issue 19396, 3 August 1926, Page 5

CHEESE DISHES.

Cheese Straws,—Three ounces of dry cheese, two heaped tablespoonfuls of breadcrumbs, half a saltspeonful of salt, 3oz. of flour, 3oz. of butter, a pinch of cayenne. Sift*the Sour with the salt; rub in the batter, add the cheese grated very finely, the breadcrumbs and cayenne. Mix well, then stir in just enough water to form a still paste. Roll out thinly. Butter a baking tin. Cut tha cheese paste in narrow strips. Place them on the buttered tin, twisting them as you do so. and press the tips to the tin, so that they will not come untwisted. Cut out also some rings of the pasto to fasten tha straws together, and bake these at the same time. Bake in a rather quick oven until crisp and lightly browned, from five to tea minutes. Cheese with Spaghetti—Three ounces of spaghetti, 2oz. of butter, 4oz. of cheese, pepper, salt and cayenne, half a pint of milk. Put one table,spoonful c. water in ft saucepan, add the milk ana spaghetti and simmer until tender. Ktnnn off the liqr/or. Add to spaghetti the butter, a good seasoning of salt, pepper and cayenne. Stir m 3oz. of the gutted cheese Mix well, turn into a dish, sprinkle with, the other ounce of graced cheese, and brown tinder a grill. toes ' los of batter, one egg, P®PP er a! fi alt.' Steam them very smoothly, add ttw> finely grated, the jpepper and the tSR welJi beaten, and mixed with the Slk Tut t e mixture in a well buttered Pfdist a«d bake in a mcderato oven fo ? half an is