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(Pies And Pastry) - (The International Jewish Cook Book)

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.

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One cup of flour, two cups of grated cheese, one teaspoon of salt, one
teaspoon of baking powder, and water enough to roll out like pie
dough; roll thin, and cut with pastry wheel in long, narrow strips.
Bake in quick oven.

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1/2 cup flour
1 teaspoon Dr. Price's Baking Powder
1/4 teaspoon salt
1/2 cup milk
1 egg
sliced bread
Sift together flour, baking powder and salt; add milk and beaten egg;
beat well. Into this dip bread. Fry in hot fat. Drain and serve hot
with powdered sugar.

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Cheese Straws


Mix one cupful of any good cheese grated with one cupful of flour, one

half saltspoonful of salt, a pinch of cayenne pepper and butter the size

of an egg. Add enough cold water to enable you to roll thin. Cut in

strips and bake five or to ten minutes in a quick oven.

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17 Cheese Straws

Grate 2 ozs. of cheese, and mix well with 2 ozs. of butter, 2 ozs. of

flour, 2 ozs. of bread crumbs, season with cayenne and salt to taste.

Roll out very thin and cut into strips 1/4 of an inch wide and 6 long.

Lay on a buttered tin and bake brown.

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Cheese Straws

One-half pound of cheese grated, two tablespoonfuls flour and the yolk

of two eggs. Season with salt and pepper. Mix thoroughly and roll in a

thin sheet. Cut into tiny rings and strips. Bake, being careful not to

burn, as they bake quickly. When ready to serve place three sticks in

two rings.

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Cheese Straws

Take two ounces of flour and three ounces of Parmesan cheese grated (it

is better to buy the cheese by the pound and have it grated at home),

and two ounces of butter. Rub the butter into the flour, add the cheese

and a little salt and cayenne pepper, and make into a paste with the

yolk of an egg; roll the paste out in a sheet about an eighth of an inch

thick and five inches wide and cut in narrow strips; bake in a hot oven

about ten minutes.

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