Parmesan Puff Pie.

Prepare some cheese pastry, as for "Straws No. 1," and with it line a round
shallow tin or tart ring. Common short or puff pastry will do, but the
cheese pastry is nicer. Fill in with rice or crusts to keep in place. Bake
rather briskly, and remove from the tin. Fill in with the following
mixture:--In a saucepan melt 1 oz. butter, and into that stir 1 oz. flour
and 1 oz. flaked or ground rice. Add gradually a teacupful milk, and when
it thickens, 2 ozs. grated cheese and seasoning, cayenne, and made mustard.
Pour into pastry case. Sprinkle a few browned crumbs or shredded wheat
biscuit crumbs on the top. Dot over with bits of butter, and bake in
moderate oven for about 20 minutes. Put a little more grated cheese on the
top and serve very hot.


Small Cheese Tartlets

can be made by dividing same ingredients into a number of small cases or
patty tins. Ten minutes should be long enough to bake. Another very good
filling for these or the previous puff pie is the mixture given in recipe
for Scotch woodcock, while a novel and delicious


Welsh Rarebit

could be made with either of these mixtures, with perhaps a rather more
liberal supply of cheese and made mustard spread between slices of hot
buttered toast.