From “Ogilvie’s Book for a Cook”, published 1905.
"The original is still on our kitchen book-shelf at home having passed from hand to hand and home to home through several generations. It was a rite of passage into young Canadian womanhood to receive an Ogilvie's or Five Roses cookbook.
The rolling-out instructions here are delightfully archaic - referring to pastry as a paste was usage of the time - but even more, I love the careful precision of the measurements for the cutting of the straws." - Marcia
INGREDIENTS
- 1 cup grated cheese
- 1 cup unbleached flour
- 1/2 tsp salt
- 2 Tbsp butter
- pinch cayenne pepper
METHOD
- Mix thoroughly the cheese, flour, salt, pepper and butter.
- Add enough cold water so that the paste can be rolled out thin.
- Cut in strips seven inches long and half an inch wide.
- Put on sheets and bake in a quick oven (about 400F) for ten minutes.