Cheese Fingers.
Cut good pastry, left from your patés, into strips three inches long and two inches wide. Strew with grated cheese, season with pepper and salt; double the paste upon this lengthwise, and bake in a quick oven. Brush over with beaten egg just before taking them up, and sift a little powdered cheese upon them.
Pile, log-cabin-wise, upon a folded napkin laid within a flat dish, and eat without delay, as they are not good cold.