od puff-paste out thin, and cut it into 2-1/2-inch
squares; brush each square over with the white of an egg, then fold down
the corners, so that they all meet in the middle of each piece of paste;
slightly press the two pieces together, brush them over with the egg,
sift over sugar, and bake in a nice quick oven for about 1/4 hour. When
they are done, make a little hole in the middle of the paste, and fill
it up with apricot jam, marmalade, or red-currant jelly. Pile them high
in the centre of a dish, on a napkin, and garnish with the same preserve
the tartlets are filled with.

_Time_.--1/4 hour or 20 minutes.

_Average cost_, with 1/2 lb. of puff-paste, 1s.

_Sufficient_ for 2 dishes of pastry.

_Seasonable_ at any time.

_Note_.--It should be borne in mind, that, for all dishes of small
pastry, such as the preceding, trimmings of puff-pasty, left from larger
tarts, answer as well as making the paste expressly.

PUITS d'AMOUR, or PUFF-PASTE RINGS.

1321. INGREDIENTS.--Puff-paste No. 1205, the white of an egg, sifted
loaf sugar.

_Mode_.--Make some good puff-paste by recipe No. 1205; roll it out to
the thickness of about 1/4 inch, and, with a round fluted paste-cutter,
stamp out as many pieces as may be required; then work the paste up
again, and roll it out to the same thickness, and with a smaller cutter,
stamp out sufficient pieces to correspond with the larger ones. Again
stamp out the centre of these smaller rings; brush over the others with
the white of an egg, place a small ring on the top of every large
circular piece of paste, egg over the tops, and bake from 15 to 20
minutes. Sift over sugar, put them back in the oven to colour them; then
fill the rings with preserve of any bright colour. Dish them high on a
napkin, and serve. So many pretty dishes of pastry may be made by
stamping puff-paste out with fancy cutters, and filling the pieces, when
baked, with jelly or preserve, that our space will not allow us to give
a separate recipe for each of them; but, as they are all made from one
paste, and only the shape and garnishing varied, perhaps it is not
necessary, and by exercising a little ingenuity, variety may always be
obtained. Half-moons, leaves, diamonds, stars, shamrocks, rings, etc.,
are the most appropriate shapes for fancy pastry.

_Time_.--15 to 25 minutes.

_Average cost_, with 1/2 lb. of paste, 1s.

_Sufficient_ for 2 dishes of pastry.

_Seasonable_ at any time.

PARADISE PUDDI