od teaspoonful
of salt, two tablespoonfuls of cold butter and half a cupful of milk
or cream. Stiffen with flour sufficient to roll out. Nice for the tops
of meat pies.

TO MAKE PIE CRUST FLAKY.

In making a pie, after you have rolled out your top crust, cut it
about the right size, spread it over with butter, then shake sifted
flour over the butter, enough to cover it well. Cut a slit in the
middle place it over the top of your pie, and fasten the edges as any
pie. Now take the pie on your left hand and a dipper of cold water in
your right hand; tip the pie slanting a little, pour over the water
sufficiently to rinse off the flour. Enough flour will stick to the
butter to fry into the crust, to give it a fine, blistered, flaky
look, which many cooks think is much better than rolling the butter
into the crust.

TARTLETS. No. 1.

Tarts of strawberry or any other kind of preserves are generally made
of the trimmings of puff paste rolled a little thicker than the
ordinary pies; then cut out with a round cutter, first dipped in hot
water, to make the edges smooth, and placed in small tart-pans, first
pricking a few holes at the bottom with a fork before placing them in
the oven. Bake from ten to fifteen minutes. Let the paste cool a
little; then fill it with preserve. By this manner, both the flavor
and color of the jam are preserved, which would be lost were it baked
in the oven on the paste; and, besides, so much jam is not required.

TARTLETS. No. 2.

Tartlets are nice made in this manner: Roll some good puff paste out
thin, and cut it into two and a half 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 a quarter of an 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 preserves
the tartlets are filled with.

PATTIES, OR SHELLS FOR TARTS.

Roll out a nice puff paste thin; cut out with a glass or cookie-cutter
and with a wine-glass or smaller cutter, cut out the centre of two out
of three; lay the rings thus made on the third, and bake at once. May
be used for veal or oyster patties, or filled with jelly, jam or
prese