[Modern cookery, in all its branches

Roll out thin some fine puff-paste, cut it in rounds or squares of equal size, lay some raspberry jam into each, moisten the edges of the paste, fold and press them together, and bake the puffs from fifteen to eighteen minutes. Strawberry, or any other jam will serve for them equally well. CREAMED TARTLETS. Line some pattypans with very fine paste, and put into each a layer of apricot jam ; on this pour some thick boiled custard, or the pastry cream of page 373. Whisk the whites of a couple of eggs to a solid froth, mix a couple of tablespoonsful of sifted sugar with them, lay this icing lightly over the tartlets, and bake them in a gentle oven from twenty to thirty minutes, unless they should be very small, when less time must be allowed for them. RAMEKINS A l’uDE, OR SEFTON FANCIES. Roll out, rather thin, from six to eight ounces of fine cream-crust, or feuilletage (see page 345) ; take nearly or quite half its weight of * Strawberry or raspberry jelly will answer admirably for these. [chap. XVllK grated Parmesan, or something less of dry white English cheese sprinkle it equally oyer the paste, fold it together, roll it out very lightly twice, and continue thus until the cheese and crust are well mixed. Cut the ramekins with a small paste-cutter ; wash them with yolk of egg mixed with a little milk, and bake them about fifteen minutes. Serve them very hot. Cream-crust, or feuilletage, 6 oz. ; Parmesan, 3 oz. : or English cheese, 2| oz. : baked 12 to 15 minutes. Mould for large Vols-au-vents or Tourtes. Paste Pincers. $HAr. xix. j CHAPTER XIX, Stiute, (Smith, fe SOUFFLES. The admirable lightness * and delicacy of a well-made souffle render it generally a very favourite dish, and it is now a fashionable one also. It may be greatly varied in its composition, but in all cases must be served the very instant it is taken from the oven ; and even in passing to the dining-room it should, if possible, be prevented from sinking by a heated iron or salamander held above it. A common souffle -pan may be purchased for four or five shillings, but those of silver or plated metal, which are of the form shown at the commencement of this chapter, are of course expensive ; the part in which the souffle is baked is placed within the more ornamental dish when it is drawn from the oven. A plain, round, cake-mould, with * This is given to every description of sovjfle in the same manner as to Savoy or sponge-cakes, by mingling gently with the other ingredients the whites of eggs whisked to a solid mass or snow froth, — that is to say, that no portion of them must remain in a liquid state. For the proper mode of preparing them, see commencement of the chapter of Cakes : so -puddings are rendered light in the same manner, and steamed instead of being boiled. Ichap. XIX. a strip of writing paper six inches high, placed inside the rim, will answer on an emergency to bake a souffle in. The following receipt will serve as a guide for the proper mode of making it : the process is always the same whether the principal ingredient be whole rice boiled very tender in milk and pressed through a sieve, bread-crumb? soaked as for a pudding and worked through a sieve also, arrow-root, potato-flour, or aught else of which light puddings in general are made.