Lowney's cook book

Roll Puff Paste one half inch thick. Cut out in desired shape, wet edges, and place one inch rim on wet edge. Prick several times in center that paste may rise evenly. Chill. Cut cover the size of space inside the rim. Decorate top of cover with paste circles, crescents, or diamonds, always wetting under surface with cold water before arranging. Chill before baking. Pate Shells Roll Puff Paste one third inch thick; shape with round cutter; cut rings from one half the rounds. Place rings on rounds, using cold water to hold them together. Chill until stiff before baking. Bouchees Roll Puff Paste one fourth inch thick. Cut with small round cutter; make impression on round with smaller round cutter. Chill until stiff before baking. Tarts Roll Puff Paste a little less than one fourth inch in thickness. Cut in rounds, squares, or diamonds; put on rim, wetting edges. Chill and bake. Vol-au-vent No. 2 Cover the outside of a charlotte russe mold with Puff Paste, cut one fourth inch thick. Prick surface of paste, chill, and bake. Cut a cover for vol-au-vent to fit mold; prick, chill, and bake. Remove vol-au-vent from mold immediately after baking. Rule for Baking Puff Paste Always chill Puff Paste before baking. Place in very hot oven; protect upper surface of paste, if necessary, at first. Pates should be baked in twenty-four minutes; after the first fifteen, decrease heat. Vol-au-vent should bake forty -five minutes to one hour, and should be turned frequently. Remove soft inside portion as soon as taken from oven. Tarts and bouchees should be baked the same as pates. Frangipane Tartlets Cover fluted patty tins with Puff Paste. Make covers a little larger than patty tins. Bake in a hot oven. Fill with Frangipane Cream. Cover with meringue, and decorate with cherries, angelica, and blanched and browned almonds. Frangipane Cream Mix two tablespoons flour, one fourth cup powdered sugar, and one fourth cup cream until smooth. Cook ten minutes, stirring constantly; add four egg yolks, one tablespoon each of sherry, lemon juice, lemon rind, and chopped citron. Cook in double boiler until mixture thickens. Almond Sticks Roll Puff Paste one eighth inch thick. Brush with white of egg^ sprinkle with shredded almonds and powdered sugar. Cut into strips one half inch wide and three inches long. Bake in a quick oven. Cheese Straws Roll Puff Paste — trimmings will do for this purpose — one eighth inch thick. Sprinkle with salt, cayenne pepper, and grated cheese. To keep these ingredients on the paste, pat and fold in three layers. Roll again, spread, fold, and roll as before. Cut in strips half inch wide and five inches long. Banbury Tarts Make tarts and fill with the following cooked mixture : mix for filling, one cup seeded and chopped raisins, one cup sugar, three tablespoons cracker crumbs, one egg^ one tablespoon butter, one eighth teaspoon salt, juice and rind of one lemon. Banbury Squares Roll Chopped Paste one fourth inch thick ; cut in three inch squares. Put one and one half teaspoons Banbury mixture on one side of square, wet edges, fold to make a triangle, prick, and bake. Apple Tarts Fill tarts with Apple Sauce to which has been added one tablespoon butter. Cranberry Tarts Fill tarts with cranberry filling used for Cranberry Pie. 244 lo^vnet's cook book