Part 160 (1/2)

1317. INGREDIENTS.--Puff-paste, the white of an egg, sifted sugar, jelly or preserve.

_Mode_.--Make some good puff-paste by recipe No. 1205 (tr.i.m.m.i.n.gs answer very well for little dishes of this sort); roll it out to the thickness of 1/4 inch, and, with a round fluted paste-cutter, stamp out as many round pieces as may be required; brush over the upper side with the white of an egg; roll up the pieces, pressing the paste lightly together where it joins; place the rolls on a baking-sheet, and bake for about 1/4 hour. A few minutes before they are done, brush them over with the white of an egg; strew over sifted sugar, put them back in the oven; and when the icing is firm and of a pale brown colour, they are done. Place a strip of jelly or preserve across each roll, dish them high on a napkin, and serve cold.

_Time_.--1/4 hour before being iced; 5 to 10 minutes after.

_Average cost_, 1s. 3d.

_Sufficient_.--1/2 lb. of puff-paste for 2 dishes.

_Seasonable_ at any time.

PASTRY SANDWICHES.

1318. INGREDIENTS.--Puff-paste, jam of any kind, the white of an egg, sifted sugar.

_Mode_.--Roll the paste out thin; put half of it on a baking-sheet or tin, and spread equally over it apricot, greengage, or any preserve that may be preferred. Lay over this preserve another thin paste; press the edges together all round; and mark the paste in lines with a knife on the surface, to show where to cut it when baked. Bake from 20 minutes to 1/2 hour; and, a short time before being done, take the pastry out of the oven, brush it over with the white of an egg, sift over pounded sugar, and put it back in the oven to colour. When cold, cut it into strips; pile these on a dish pyramidically, and serve. These strips, cut about 2 inches long, piled in circular rows, and a plateful of flavoured whipped cream poured in the middle, make a very pretty dish.

_Time_.--20 minutes to 1 hour. _Average cost_, with 1/2 lb. of paste, 1s.

_Sufficient_.--1/2 lb. of paste will make 2 dishes of sandwiches.

_Seasonable_ at any time.

PEt.i.tES BOUCHEES.

1319. INGREDIENTS.--6 oz. of sweet almonds, 1/4 lb. of sifted sugar, the rind of 1/2 lemon, the white of 1 egg, puff-paste.

_Mode_.--Blanch the almonds, and chop them fine; rub the sugar on the lemon-rind, and pound it in a mortar; mix this with the almonds and the white of the egg. Roll some puff-paste out; cut it in any shape that may be preferred, such as diamonds, rings, ovals, &c., and spread the above mixture over the paste. Bake the bouchees in an oven, not too hot, and serve cold.

_Time_.--1/4 hour, or rather more. _Average cost_, 1s.

_Sufficient_ for 1/2 lb. of puff-paste. _Seasonable_ at any time.

POLISH TARTLETS.

1320. INGREDIENTS.--Puff-paste, the white of an egg, pounded sugar.

_Mode_.--Roll some good puff-paste out thin, and cut it into 2-1/2-inch squares; brush each square over with the white of an egg, then fold down the corners, so that they all meet in the middle of each piece of paste; slightly press the two pieces together, brush them over with the egg, sift over sugar, and bake in a nice quick oven for about 1/4 hour. When they are done, make a little hole in the middle of the paste, and fill it up with apricot jam, marmalade, or red-currant jelly. Pile them high in the centre of a dish, on a napkin, and garnish with the same preserve the tartlets are filled with.

_Time_.--1/4 hour or 20 minutes.

_Average cost_, with 1/2 lb. of puff-paste, 1s.

_Sufficient_ for 2 dishes of pastry.

_Seasonable_ at any time.