ck part
of the cutter; then cut them out with a cutter a size larger, lay them
on a baking tin, brush over with white of egg; then cut some little
rings the size of a quarter dollar, put one on each, egg over again, and
bake twenty minutes in a nice hot oven; then sift white sugar all over,
put them back in the oven to glaze; a little red currant jelly in each
ring looks pretty; serve in the form of a pyramid.

PASTRY TABLETS.--Cut strips of paste three inches and a half long, and
an inch and a half wide, and as thick as a twenty-five cent piece; lay
on half of them a thin filmy layer of jam or marmalade, not jelly; then
on each lay a strip without jam, and bake in a quick oven. When the
paste is well risen and brown, take them out, glaze them with white of
egg and sugar, and sprinkle chopped almonds over them; return to the
oven till the glazing is set and the almonds just colored; serve them
hot or cold on a napkin piled log-cabin fashion.

FRANGIPANE TARTLETS.--One quarter pint of cream, four yolks of eggs, two
ounces of flour, three macaroons, four tablespoonfuls of powdered sugar,
the peel of a grated lemon, and a little citron cut very fine, a little
brandy and orange-flower water. Put all the ingredients, except the
eggs, in a saucepan--of course you will mix the flour smooth in the
cream first--let them come to a boil slowly, stirring to prevent lumps;
when the flour smells cooked, take it off the fire for a minute, then
stir the beaten yolks of eggs into it. Stand the saucepan in another of
boiling water and return to the stove, stirring till the eggs seem
done--about five minutes, if the water boils all the time. Line patty
pans with puff paste, and fill with frangipane and bake. Ornament with
chopped almonds and meringue, or not, as you please.

It is very difficult to make fine puff paste in warm weather, and almost
impossible without ice; for this reason I think the brioche paste
preferable; but if it is necessary to have it for any purpose, you must
take the following precautions:

Have your water iced; have your butter as firm as possible by being
kept on ice till the last moment; make the paste in the coolest place
you have, and under the breeze of an open window, if possible; make it
the day before you use it, and put it on the ice between every "turn,"
as each rolling out is technically called; then leave it on the ice, as
you use it, taking pieces from it as you need them, so that the warmth
canno