ne-half pound of pot cheese and one-half pound of butter and two
cups of flour sifted four times, add a pinch of salt and work these
ingredients into a dough; make thirty small balls of it and put on a
platter on the ice overnight. In the morning roll each ball separately
into two-inch squares. These squares may be filled with, a teaspoon of
jelly put in the centre and the squares folded over like an envelop; or
fill them with one-half pound of walnuts, ground; one-half cup of sugar
and moisten with a little hot milk. Roll and twist into shape. Brush
with beaten egg and bake in a moderately hot oven.

CHEESE STRAWS

One-half cup of flour, two tablespoons of butter, four tablespoons of
grated cheese, yolk of one egg, dash of cayenne pepper, enough ice-water
to moisten. Mix as little as possible. Roll out about a quarter of an
inch thick and cut into long, narrow strips. Shake a little more cheese
on top and bake in hot oven. This is also an excellent pie crust for one
pie, omitting pepper and cheese.

Serve cheese straws with salads.

LAMPLICH

Make a mince-meat by chopping finely eight medium-sized apples, one-half
pound each of raisins, currants and sugar, a little citron peel, two or
three cloves and one teaspoon of powdered cinnamon.

Cut some good puff paste into little triangles and fill with the mince,
turning the corners of the paste over it so as to make little puffs.
Place these closely together and on a buttered baking-dish until it is
full. Now mix two tablespoons of melted butter with one teacup of thick
syrup flavored with essence of lemon, and pour it over the puffs. Bake
until done in a rather slow oven.

MIRLITIOUS

Pound and sift six macaroons; add one tablespoon of grated chocolate and
one pint of hot milk. Let stand ten minutes, and then add yolks of three
eggs well beaten, one tablespoon of sugar, one teaspoon of vanilla. Line
patty-tins with puff paste; fill with the mixture and bake twenty
minutes.

APPLE PIE, No. 1

Pare, core and slice four apples. Line a pie-plate with plain pastry.
Sprinkle with bread crumbs. Lay in the apples, sprinkle with one-half
cup of sugar, flavor with cinnamon, nutmeg or lemon juice or two
tablespoons of water if apples are not juicy. Cover with upper crust,
slash and prick and bake in moderate oven until the crust is brown and
the fruit is soft.

APPLE PIE, No. 2

Put in saucepan one-half cup of sugar and one-fourth cup of water, let
it boil