Tuesday, September 13, 2011

Cheese Straws

Sift six ounces of flour on the pastry board, make a hole or well in the centre; into this well put two tablespoonfuls of cream, three ounces of grated Parmesan, or any rich dry cheese, four ounces of butter, half a teaspoonful of salt, quarter of a teaspoonful of white pepper, and the same quantity of grated nutmeg, together with as much cayenne as you can take up on the point of a very small pen-knife blade; mix all these ingredients with the tips of the ringers, to a firm paste, knead it well, roll it out an eighth of an inch thick; and with a sharp knife, or pastry jagger, cut it in straws about eight inches long, and quarter of an inch wide; lay the strips carefully on a buttered tin, and bake them light straw color in a moderate oven. These cheese straws make a delicious accompaniment to salad.

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