The new practical housekeeping

Almond Flowers, — Roll Puff Paste out quarter inch thick, and with a round fluted cutter, two and a half or three inches in diameter, cut out the number of pieces required. Work rest of paste up a^ain, roll it out, and with a smaller cutter cut out pieces an inch in diameter. Brush larger pieces over with white of an egg, and place one of the smaller pieces on each. Blanch and cut almonds into strips lengthwise ; press them slanting into paste closely around smaller circles, sift over powdered sugar and bake twenty minutes. Garnish between the almonds with strips of apple jelly, and place in center of top a little strawberry jam ; pile hign on dish and serve. To make Almond Tablets, roll Puff Paste verv thin and cut with the pastry pager into strips three inches and a half long, and an inch and a lalf wide. Spread half of them Vith a thin filmy layer of jam or marmalade, (not jelly) lay on each a strip without jam and bake in quick oven. When well risen and brown take out, brush with Pastry Frostins as directed, sprinkle chopped almonds over and return to oven till frosting is well set, and almonds just colored. Serve hot or cold on napkin, piled log-cabin fashion. Rissolettes. — Roll out very thin, about as thick as a fifty-cent piece, any trimmings of Puff Paste ; put about half a tablespoon marmalade or jam on it, in places about an inch apart, wet lightly round each, and place a piece of paste over all ; take a small round, cutter an inch and a half in diameter and press round the part where the marmalade or jam is with the thick part of the cutter : cut them out with a cutter a size larger, lay on baking tin, brush over with white of egg ; add the inch circles as in Almond Flowers and finish in same way, omitting the almonds. Serve in pyramid form. Preserve Sandwiches^ — Roll Puff Paste out thin and place in a square baking pan, cut to fit, and spread with peach, green-gage or any preserve ; place over this another thin layer of paste, press edges well together and lightly mark the top crosswise in lines one inch apart, and lengthwise two inches apart, to show where to cut when done. Bake half an hour and just before done use Pastry Frosting as directed and brown in oven. When cold, cut off in two-inch lengths, arrange in a circle overlapping each other, as illustrated and serve with whipped cream in center. Peach Short'Cdke, — Bake three sheets of sponge-cake as for jelly cake ; cut peaches in thin slices and sprinkle with sugar a few minutes before using, keeping closely covered ; prepare cream by whipping, sweetening and adding flavor of vanilla if desired ; put layers of peaches between the sheets of cake, and also on top, and pour the cream over each layer and over the top. Strawberry and Raspberry Short-cake made same way. Or, instead of the whipped cream, spread a meringue over each layer of fruit, allowing white of one egg for each layer. Strawberry Short-cake. — Bake a sponge-cake in three or four layers, or cut the sheet obtained from baker to fit the platter, and build by placing on each layer or sheet, a layer of strawberries