Cheese Dishes Served with Salads.
and press the edges together closely. Fold again to make three layers, turn half-way round, pat and roll out to the thickness of one-fourth an inch. Sprinkle one half with cheese and proceed as before. Continue rolling and adding the cheese, until, to one cup and a half of flour, from half to a whole cup of cheese has been used. After the last rolling, cut into bands half an inch wide, or into rings and straws one-fourth an inch wide. The straws and bands should be four or five inches in length, and the rings large enough to hold three or four straws. Serve the bands piled in log-cabin style on a doylie-covered plate. If the paste be made expressly for the straws, the cheese and cayenne may be mixed into the flour with the butter, thus diminishing time in making. Bake in a moderate oven until delicately browned.
Gnochi à la Romaine.
Melt four tablespoonfuls of butter; cook in it four tablespoonfuls, each, of cornstarch and flour and half a teaspoonful of salt, then add gradually one pint of milk. When thick and smooth stir in the beaten yolks of two eggs, add four tablespoonfuls of grated Parmesan cheese, and spread on a buttered pan to cool. Just before serving, cut the paste in shapes, lay on a baking-sheet, and brown delicately in the oven.
Cheese Balls.
Mix together thoroughly one cup and a half of grated cheese, one tablespoonful of flour, one-
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