very hot. A very tasteful effect is made by having the slices of toast,
which may be round, oblong, &c., graduating pyramid-wise from a large one at
the bottom to a small one at the top.


Cheese Straws (1).

Rub 2 ozs. butter into 4 ozs. flour. Add 2 ozs. grated cheese, a little
mustard and cayenne, and make into a stiff paste, with the yolks of 2 eggs
or one whole egg beaten up. Roll out thin, cut into straws, lift on to
baking sheet carefully with a knife, placing them a little apart, and bake a
pale brown--about 10 minutes in moderate oven. Another way is to break off
small bits of the paste and roll into thin pipes on a floured board.
Savoury


Cheese Biscuits

are made by cutting above paste, rolled very thin, into oblong or diamond
shapes, with pastry cutter. Bake in same way. Serve either hot or cold.
Spread with a little Marmite and savoury tomato mixture, or sandwich this
between two biscuits.


Cheese Straws (2).

Two ozs. cheese, same of batter, flour and fine white crumbs. Add
seasoning, and make into paste with one egg, roll out, stamp out a few
rings, make the rest into straws, bake and put a bundle of straws into each
ring.