soufflé when it rises above the level of the tin. Melt the butter in a stewpan, stir in the flour, add the milk, and boil well. Now mix in, off the fire, the 2 yolks of eggs, beat well, then stir in the cheese and add seasoning to taste. Whisk the whites to a stiff froth, add them lightly to the rest of the ingredients, pour the preparation into the soufflé-tin, and bake in a hot oven from 25 to 30 minutes. Serve in the tin in which it is baked, and if not provided with an outer case, pin round it a napkin (previously warmed), and send to table quickly.
Time.—From 40 to 50 minutes. Average Cost, 1s. 2d. Sufficient for 5 or 6 persons. Seasonable at any time.
2745.—CHEESE STRAWS. (Fr.—Pailles au Parmesan.)
Ingredients.—2 ozs. of butter, 2½ ozs. of flour, 2 ozs. of Parmesan cheese, 1 oz. of Cheshire or Cheddar cheese, the yolk of 1 egg, salt, cayenne pepper.
Method.—Grate the cheese, mix it with the flour, rub in the butter, and season with salt and cayenne pepper. Now form into a stiff paste with the yolk of egg and cold water, adding the latter gradually until the desired consistency is obtained. Roll out thinly, cut into strips about 4 inches long and about ⅛ of an inch wide, and from the trimmings stamp out some rings about 1¼ inches in diameter. Bake in a moderate oven until crisp, fill each ring with straws, and arrange them neatly on a dish, covered with a napkin or dish-paper.
Time.—Half an hour. Average Cost, 9d. Sufficient for 6 or 7 persons. Seasonable at any time.
2746.—CHEESE STRAWS. (Another Method.) (Fr.—Pailles au Parmesan.)
Ingredients.—2 ozs. of grated Parmesan cheese, 4 or 5 ozs. of puff paste, cayenne.
Method.—Roll out the paste, using some of the cheese instead of flour for sprinkling the board, scatter cheese over the surface, fold in 3, and give it one turn. Repeat until the cheese is used; when rolling out for the last time sprinkle with a little cayenne pepper, and, if needed, let the paste stand for some time in a cold place after each turn. After rolling it out thinly, cut it into strips about 4 inches long and a ¼ of an inch wide, twisting each strip before placing it on a wetted baking-tin. Re-roll the trimmings, stamp out some rings 1¼ inches in diameter, and bake them with the straws until crisp and lightly browned. Arrange in bundles by means of the rings, and serve hot.
Time.—Three quarters of an hour. Average Cost, 7d. Sufficient for 6 or 7 persons. Seasonable at any time.
