PREPARATION:
Sift together the flour, salt, and dry mustard.
Cut in shortening until mixture resembles meal.
Sprinkle 3 tablespoons of water over and stir with a fork
until flour is moistened and forms a ball.
Add more water, a small amount at a time, if necessary.
Turn dough out onto a floured surface; roll into a rectangle
1/4-inch thick.
Sprinkle half of the dough surface with
1/3 cup of shredded cheese and 1 teaspoon paprika.
Fold plain half over the covered half and pinch edges to seal.
Roll out to a rectangle again and sprinkle half with another
1/3 cup shredded cheese and 1 teaspoon paprika.
Repeat rolling and sprinkling one more time.
Roll into a rectangle 1/4-inch thick and cut into 3-inch strips.
Place cheese straws on ungreased baking sheet and
bake at 425° for 10 to 12 minutes, until puffed and golden brown.