Serve the bands piled in log-cabin style on a doylie-covered plate.

If the paste be made expressly for the straws, the cheese and cayenne may be mixed into the flour with the butter, thus diminishing time in making.

Bake in a moderate oven until delicately browned.
[Illustration: Cheese Ramequins.] [Illustration: Individual Souffle of Cheese.
(See page 108)] =Gnochi a la Romaine.= Melt four tablespoonfuls of butter; cook in it four tablespoonfuls, each, of cornstarch and flour and half a teaspoonful of salt, then add gradually one pint of milk.

When thick and smooth stir in the beaten yolks of two eggs, add four tablespoonfuls of grated Parmesan cheese, and spread on a buttered pan to cool.

Just before serving, cut the paste in shapes, lay on a baking-sheet, and brown delicately in the oven.
=Cheese Balls.= Mix together thoroughly one cup and a half of grated cheese, one tablespoonful of flour, one-fourth, a teaspoonful of salt and a few grains of cayenne; then add the whites of three eggs, beaten stiff.
Shape in small balls and roll in cracker crumbs, sifted or crushed to a fine meal; fry in deep fat and drain on soft paper.
=Individual Souffles of Cheese, Iced.= (See cut facing page 106.) Mix half a cup of grated Parmesan and one-fourth a cup of grated Gruyere cheese and one-fourth a teaspoonful of paprica with two-thirds a cup of chicken aspic, cold, but not set.