se will do,
but Parmesan is preferred); also add a few grains of cayenne and salt.
Fold the other half over this 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.

[Illustration: Cheese Ramequins.]

[Illustration: Individual Souffle of Cheese.

(See page 108)]

=Gnochi a 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-fourth, a teaspoonful of salt and a few
grains of cayenne; then add the whites of three eggs, beaten stiff.
Shape in small balls and roll in cracker crumbs, sifted or crushed to a
fine meal; fry in deep fat and drain on soft paper.

=Individual Souffles of Cheese, Iced.=

(See cut facing page 106.)

Mix half a cup of grated Parmesan and one-fourth a cup of grated Gruyere
cheese and one-fourth a teaspoonful of paprica with two-thirds a cup of
chicken aspic, cold, but not set. Stir over ice water until just
beginning to form, then fold into it one cup of whipped cream. Fasten
strips of white paper around paper souffle cases, letting the strips
rise an inch and a half above the cases, fixing in place with
sealing-wax, mucilage, or a stitch. Fill the cases and the papers
surrounding them with the cheese mixture, and set them in a pail or
mould t