Recipes For Making Puff Paste. Continued

Patty Shells Recipe

Roll the puff paste to one fourth an inch in thickness; cut into rounds with a fluted or plain cutter, dipped in flour; cut out the centres from half the rounds, brush over the edges of the whole rounds with cold water and press the rings upon them; chill on ice or in a cool place and bake about twenty-five minutes. (See Baking of Puff-raste.) Bake the centres cut from the rings for covers. French patty cuttere are purchasable that will give a clean, sharp cut (one edge cuts the rounds, the other the centres giving the rings). The paste may be rolled half an inch thick; cut in rounds, then cut halfway through these with the small cutter. When baked lift off the inner paste for a cover and remove any uncooked paste beneath before fining.

Orange Croutons Recipe

Cut small rounds from puff-paste, chill and bake; spread orange curd between each two, sandwich fashion: sprinkle the top with powdered sugar or cover with confectioner's or water frosting.

Orange Curd Recipe

1/4 cup of butter. 1/4 cup of sugar. The juice and grated rind of one orange. 2 ounces of candied orange peel if desired. The yolks of three eggs.

Melt the sugar and butter; add the juice and grated rind, and when hot stir gradually into the yolks, beaten thick; stir and cook until the mixture thickens, use hot or cold.

Banbury Tarts Recipe

1 cup of raisins. 1 cup of sugar. 1/4 pound of citron. The juice and grated rind of one lemon. 1 egg.

Stone the raisins and chop with the citron very fine; add the grated rind and juice of the lemon, also the sugar, crumbs and egg, slightly beaten.

Roll puff-paste one eighth an inch thick and cut in rounds between three and four inches in diameter. Put a little of the mixture on each piece; moisten one half the edge with cold water and fold over the pastry, pressing the dry edge upon the half that is moistened very closely. Bake about twenty-five minutes in a slow oven. A cracker, pounded fine, and the juice (only) of a second lemon may be added. This gives a less rich mixture.

Lady-Locks Recipe

Roll puff-paste one eighth an inch thick and cut in long strips three fourths an inch wide; wind around wooden lady-lock sticks or forms, leaving a narrow space between the lines of paste; trim the ends even with the sticks. Bake on a tin in a slow oven; remove the curls from the sticks and when cool fill with whipped cream, sweetened and flavored before whipping.

Vienna Whipped Cream Roll Recipe. (Cook's Restaurant)

Roll puff-paste into strips four inches wide. Butter tin or hardwood cylinders about one inch in diameter and four inches long. Cut the strips of paste into pieces to fit the cylinders. Brush over one side of each piece of paste with white of egg or water, and press this side upon the first upon the cylinder, so that when baked and removed from the tin hollow cylinders of paste will be formed. Bake on a tin sheet in a slow oven. When cold cover the outside with chocolate frosting (confectioner's, boiled, or fondant) and when ready to serve fill the centres with sweetened and flavored cream, beaten stiff.

Mirlitons Recipe

The yolks of four eggs. 1/4 teaspoonful of salt. The whites of two eggs. 1/2 teaspoonful of orange extract. 1/2 cup of sugar. 1/4 cup of melted butter. 1/4 pound of crushed macaroons. Powdered sugar. Puff-paste.

Beat the yolks, add the sugar, salt, macaroons, extract, and melted butter, then the whites of the eggs, beaten until foamy. Turn into about thirty tartlet moulds lined with puff-paste, sift powdered sugar over the top and bake in a slow oven. Serve hot or cold.