Cassell's dictionary of cookery

With regard to small articles of pastry, spread more puff paste, and cut it with cutters of different shapes; if intended for entrees, brush the paste over with yolks of eggs, but do not glaze it with sugar. By glazing is here meant the sifting of finely-powdered sugar over' the pastry when baked and emptied, and using over it a red-hot salamander, or else putting it into a very hot oven for the sugar to melt and glaze. Puff Paste, Household.— Beat out the water from ten ounces of butter. Rub two ounces of this into a pound of flour till it is quite fine, and add a pinch of salt. Whisk the white of an egg, and mix with it the juice of a lemon and a small quantity of water. Stir this into the flour to make a paste. Roll it out, and be careful to roll it one way and straight from you. Roll out the remainder of the butter, lay it on the paste, sift a little flour over it and the rolling-pin, fold the paste into three, and roll it out twice. Let it lie in a cool place for some time ; an hour will do, but twelve hours will be better. Before using it roll it out very thin; it can scarcely be too thin. Bake in a quick oven. Be careful to handle the paste as lightly as possible, and. to make it in a cool place with cool hands. Puff Paste Patties, or Small Volau-Vents. — Make some puff paste. Give it eight turns, and put it in a cool place or on ice PTTP (667) PUL for a little while, then roll it out to the thickness of a quarter of an inch. Take two plain or fluted pastry-cutters, one half the size of the other. Dip the larger into hot water, and stamp out as many rounds as are required. Place these on a baking-sheet, and brush them over with egg, then dip the smaller cutter into hot water, and press it about half through the rounds in the centre. 'Bake in a quick oven, and when they are done enough take out the small rounds of crust from the top with a sharp knife, and scoop out the crumb and the soft part from the inside. Before sending them to table fill the inside with any one of the different kinds of patty meats. These are composed of savoury minces, made of poultry, game, or fish. Lay the little lid on the top, and serve. Time to bake the patties, eighteen to twenty minutes. Ptiff Paste Rings or Pyramids (a pretty dish for a Juvenile Party). — Roll out some good puff paste to the thickness of a quarter of an inch. Stamp it out first in a round the size of the inside of the dish upon which the pastry is to be served, and afterwards in rounds, gradually decreasing in size, until one is cut to lay on the top of the pyramid. Brush these rings over with egg, and bake them separately on baking-sheets till they are done enough. Lay them one on the top of the other in gradation, spread bright-coloured jam of different colours on the rims, and crown the pyramid with a dried apricot, or any suitable ornament. If liked, three or four small pyramids may bo made instead of one large one. The rounds may then be formed into rings by stamping a small cutter through the centre, the holes in the rings may be filled with bright-coloured jam, and the pastry may be covered with sifted sugar. Time to bake the rounds, fifteen to twenty-five minutes, according to size.