Drain on soft paper and serve piled on a folded napkin.
=Cheese d'Artois.= INGREDIENTS.
2 tablespoonfuls of butter.
White of 1 egg.
Yolks of 2 eggs.
Salt and paprica.
2 ounces of grated Parmesan cheese.
1/4 a pound of plain or puff paste.
_Method._--Cream the butter, beat in the eggs, and add the cheese with a few grains, each, of salt and paprica.

Roll the pastry very thin and cut it into two rectangular pieces; lay one of these on a baking-sheet and spread with the cheese mixture; cover this with the second piece of pastry.

Score with a knife in strips one inch wide and about three inches long, brush over with beaten egg, and bake about fifteen minutes.
Cut out the strips while hot.

Serve at once, or reheat before serving.
=Cheese Fritters.= Slice thin half a dozen large tart apples (select apples that cook quickly), and prepare half as many thin slices of cheese.

Beat up one or two eggs, and season with salt, mustard and pepper.