Preparation: The butter is beaten to foam, the cheese is grated fine and added, also salt and paprika. Then the flour is kneaded into it to make a smooth dough and rolled out to ½ inch thickness. Cut in ½ inch strips and 5 inches long. Now bake in a medium hot oven to a light yellow color. If too dark the sticks will taste bitter. They are served fresh and warm with strong bouillon. No. 18—CHEESE PASTRY. Quantity for 12—15 Persons. ¼ lb. flour ¼ lb. (scant) Parmesan cheese ⅛ lb. fresh, good butter 6 tbsps. thick, sour cream 1 pinch salt 1 pinch sugar A little nutmeg A little paprika (red pepper) Preparation: The butter is beaten to a cream, and the finely grated cheese added. The cream, sugar, salt, nutmeg, paprika and flour added, made into a fine paste and rolled out into ½ inch thickness. Cut out with a small glass and bake in a medium hot oven to a light yellow color. Remarks: It is better to put the paste on ice for a while and then roll it out. They are served hot with bouillon; or this pastry, as also the cheese sticks in No. 17 may be served as dessert instead of bread, butter and cheese. No. 19—FLOUR DUMPLINGS. Quantity for 6 Persons. 1 cup of flour 1½ cups of boiling water 1 tbsp. of butter 1 tsp. of salt, 1 egg Preparation: The flour and salt are mixed and the boiling water, in which the butter is melted, poured on and the mass stirred briskly, after which the egg is mixed in. The bouillon should be boiling, and the dumplings are formed or cut out with a teaspoon, put into the bouillon, and boiled 8 minutes. Remarks: These dumplings may be made large, boiled in salt water 10 minutes and served with stewed fruit. No. 20—RICE SOUP WITH BOUILLON. Quantity for 6 Persons. ½ cup of rice 3 qts. of bouillon 2 cups of cold water Preparation: The rice is washed and put on with 2 cups of cold water to boil 5 minutes; then pour off the water. Now add 3 qts. bouillon and cook slowly for 1 hour. No. 21—BOUILLON RICE SOUP WITH TOMATOES. Quantity for 6 Persons. ½ cup rice 2 cups water ½ qt. canned tomatoes or 1½ lbs. fresh tomatoes. 3 qts. bouillon Preparation: After the bouillon boils as in No. 1, add instead of one tomato the quantity mentioned in this recipe. Proceed as in No. 20, strain the bouillon and boil the rice in it for 1 hour. No. 22—RICE SOUP WITH MILK. Quantity for 6 Persons. 1 cup of rice 3 cups of water 2 qts. of milk ½ tsp. of salt Preparation: The rice is washed in water, and boiled for 5 minutes. Pour off the water and gradually add milk. It takes the rice about 1½ to 2 hours to get soft. Serve with sugar and cinnamon or cooked prunes. In the summer time rice is palatable and refreshing, served cold with milk. No. 23—COLD RICE SOUP WITH APPLES. Quantity for 6 Persons. ¾ cup of rice 2 qts. water 2 lbs. sweet-sour apples ½ lemon ¼ tsp. of salt ½ cup sugar