in slow oven.

Straws

Roll pastry dough thin and cover with grated Cheddar, fold and
roll at least twice more, sprinkling with cheese each time. Chill
dough in refrigerator and cut in straw-size strips. Stiffly salt
a beaten egg yolk and glaze with that to give a salty taste. Bake
for several minutes until crisp.

Supa Shetgia[B]

[Footnote B: (from _Cheese Cookery_, by Helmut Ripperger)]

_This is the famous cheese soup of the Engadine and little known
in this country. One of its seasonings is nutmeg and until one
has used it in cheese dishes, it is hard to describe how
perfectly it gives that extra something. The recipe, as given,
is for each plate, but there is no reason why the old-fashioned
tureen could not be used and the quantities simply increased_.

Put a slice of stale French bread, toasted or not, into a soup
plate and cover it with 4 tablespoons of grated or shredded Swiss
cheese. Place another slice of bread on top of this and pour over
it some boiling milk. Cover the plate and let it stand for
several minutes. Season with salt, pepper and nutmeg. Serve
topped with browned, hot butter. Use whole nutmeg and grate it
freshly.

WITH A CHEESE SHAKER ON THE TABLE

Italians are so dependent on cheese to enrich all their dishes, from
soups to spaghetti--and indeed any vegetable--that a shaker of grated
Parmesan, Romano or reasonable substitute stands ready at every table,
or is served freshly grated on a side dish. Thus any Italian soup
might be called a cheese soup, but we know of only one, the great
minestrone, in which cheese is listed as an indispensable ingredient
along with the pasta, peas, onion, tomatoes, kidney beans, celery,
olive oil, garlic, oregano, potatoes, carrots, and so forth.

Likewise, a chunk of melting or toasting cheese is essential in the
Fritto Misto, the finest mixed grill we know, and it's served up as a
separate tidbit with the meats.

Italians grate on more cheese for seasoning than any other people, as
the French are wont to use more wine in cooking.

Pfeffernuesse and Caraway

The gingery little "pepper nuts," _pfeffernuesse_, imported from
Germany in barrels at Christmastime, make one of the best
accompaniments to almost any kind of cheese. For contrast try a dish
of caraway.

Diablotins

Small rounds of buttered bread or toast heaped with a mound of grated