Butter a baking-pan lightly, and drop the mixture into it, using a heaping teaspoonful for each puff. Leave considerable space between them, as they will increase to about three times their original size. Bake in a mod- erate oven for about twenty minutes. Serve hot. These puffs are especially nice for the cheese course in a dinner. Frequently a plain white sauce or a brown sauce is served with them. CHEESE DISHES. 403 Cheese Straws. Use three heaping table-spoonfuls of sifted flour, three of Parmesan cheese, one of butter, half a saltspoonful of salt, the same quantity of white pepper, one-fourth of a saltspoonful of cayenne, a slight grating of nutmeg, the yolk of an egg, and one table-spoonful of milk. Mix the dry ingredients, and add the milk, the yolk, and the butter, softened. Mix well with a spoon ; and when the mass is smooth, divide it into two parts, and roll these very thin. Cut into narrow strips about three inches long, and bake in a very slow oven for fifteen minutes. These are designed for serving, hot or cold, as a cheese course, or with lettuce in the salad course. They may be served in bunches of six or eight, each bunch being tied with a narrow ribbon, or may be* piled on a plate in log-cabin style. * Golden Buck. This is one kind of rare-bit ; and though not so popu- lar as the familiar Welsh rare-bit, it makes a pleasing change for those who are fond of such dishes. Beat one egg in a small saucepan. Add to it^ five ounces of soft domestic cheese, broken in small bits, one level table-spoonful of butter, one-third of a teaspoonful of salt, a grain of cayenne, a level teaspoonful of mus- tard, and five table-spoonfuls of milk. Toast five slices of bread, and keep them warm. Put the saucepan con- taining the cheese mixture into another of boiling water, and stir until the cheese is almost creamy. Set the sauce- pan where it will keep warm, yet where its contents will not cook any more. Poach,1 or "drop," ten eggs in boiling salted water. Spread the cheese mixture on the toast, and arrange on a warm dish. Put two poached eggs on each slice of toast. Serve at once. 1 See page 408 for an explanation of poaching. 404 MISS PARLOA'S KITCHEN COMPANION. * Yorkshire Rare-bit. Make the cheese preparation the same as for golden buck. Spread it on four or five slices of toast. Lay a slice of broiled bacon on top of each slice of toast, and serve very hot. Beer or ale may be substituted for the milk. In that case use half a cupful. The cheese preparation makes a good Welsh rare-bit. * Cottage Cheese. ✪ Deviled Biscuit

AI-modernized reading of the original text

Butter a baking-pan lightly, and drop the mixture into it, using a heaping teaspoonful for each puff. Leave considerable space between them, as they will increase to about three times their original size. Bake in a moderate oven for about twenty minutes. Serve hot. These puffs are especially nice for the cheese course in a dinner. Frequently a plain white sauce or a brown sauce is served with them. Cheese Straws. Use three heaping table-spoonfuls of sifted flour, three of Parmesan cheese, one of butter, half a saltspoonful of salt, the same quantity of white pepper, one-fourth of a saltspoonful of cayenne, a slight grating of nutmeg, the yolk of an egg, and one table-spoonful of milk. Mix the dry ingredients, and add the milk, the yolk, and the butter, softened. Mix well with a spoon ; and when the mass is smooth, divide it into two parts, and roll these very thin. Cut into narrow strips about three inches long, and bake in a very slow oven for fifteen minutes. These are designed for serving, hot or cold, as a cheese course, or with lettuce in the salad course. They may be served in bunches of six or eight, each bunch being tied with a narrow ribbon, or may be* piled on a plate in log-cabin style. * Golden Buck. This is one kind of rare-bit ; and though not so popular as the familiar Welsh rare-bit, it makes a pleasing change for those who are fond of such dishes. Beat one egg in a small saucepan. Add to it five ounces of soft domestic cheese, broken in small bits, one level table-spoonful of butter, one-third of a teaspoonful of salt, a grain of cayenne, a level teaspoonful of mustard, and five table-spoonfuls of milk. Toast five slices of bread, and keep them warm. Put the saucepan containing the cheese mixture into another of boiling water, and stir until the cheese is almost creamy. Set the saucepan where it will keep warm, yet where its contents will not cook any more. Poach,1 or "drop," ten eggs in boiling salted water. Spread the cheese mixture on the toast, and arrange on a warm dish. Put two poached eggs on each slice of toast. Serve at once. 1 See page 408 for an explanation of poaching. * Yorkshire Rare-bit. Make the cheese preparation the same as for golden buck. Spread it on four or five slices of toast. Lay a slice of broiled bacon on top of each slice of toast, and serve very hot. Beer or ale may be substituted for the milk. In that case use half a cupful. The cheese preparation makes a good Welsh rare-bit. * Cottage Cheese.

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