Ogden Standard-Examiner | 1922-11-14 | Page 5 | Cheese Straws

HE SE BTK V 9 SincO the making of the first cheese-jstraws, cheese-jstraws, these aavory morsels have been Considered a fitting addition to crisp 'green lettut.e leaves. But only custom cus-tom confines them to this part of the-meal the-meal try serving them hot with cream of tomato soup for luncheon i.some day or with a cup of chocolate at Sunday night supper. heese Straws I Sift together 1 's cups flour. Ji tea-ispoon tea-ispoon baking powder. 'i teaspoon salt. Paprika. Add i pound grated cheese. Mix together with a fork. When thoroughly thor-oughly blended cu into the mixture With two knives 'i cup Crlsco. Add 14 or 5 tablespoons Ice water (enough tehold mixture together). Boil about Js inch thick, cut in strips 5 inches long and about inch wide. Bake In I hot oven until done about 10 minutes. min-utes. Thi amakea 40 straws. An attractive way to servo them. Make a few xlnss iy moistening the ends -of the strips and pressing together to-gether with the fingers. When baked and cool pass two or three slicks 'through each ring. Thev look like ilittlo bundles tied together.