Part 50 (1/2)

A little cayenne.

Pepper and salt.

_Method._--Rub the b.u.t.ter lightly into the flour.

Add the grated cheese and seasoning, and mix with the yolk of egg.

If necessary, add another yolk, but no water.

Roll out and cut into fingers about a quarter of an inch wide and two inches long.

Lay them on a greased baking-sheet.

Stamp out with a cutter, the size of an egg-cup, some rounds, and make them into rings by stamping out the middles with a smaller cutter.

Bake the rings and straws a pale fawn colour, and serve them with a bundle of straws placed in each ring.

Gooseberry Turnovers.

_Ingredients_--Some gooseberries.

Sugar.

Short crust.

_Method._--Pick off the heads and tails of the gooseberries.

Roll out the paste and cut into rather large rounds.

Wet the edges and put some gooseberries in the middle of each round, with a teaspoonful of sugar.

Fold the paste over and press the edges together.

Decorate the edges with a fork or spoon.

Put the turnovers on a greased baking-sheet, and bake in a quick oven for fifteen minutes.

Pet.i.t Choux.

_Ingredients_--5 oz. of flour.

2 oz. of b.u.t.ter.

3 oz. of castor sugar.

3 whole eggs.

pint of water.

_Method._--Rub the flour through a sieve.