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PUFF PASTE

Wash
1 cup butter, shape in circular piece, reserve 1 tablespoon, and put
remainder in pan between two pans of ice. Work the reserved butter into
1 1/2 cups bread flour, mix to a dough with
5/8 cup ice water, knead 5 minutes, cover and let stand 5 minutes.

Pat and roll 1/4 inch thick, keeping corners square. Place butter in
center of one side of pastry, fold other side over butter, fold one end
over butter, other end under butter, pressing edges together. Turn 1/4
way round, pat, lift, roll 1/4 inch thick, fold in 3 layers and turn.
Repeat 4 times, chilling between pans of ice when necessary, and
folding the last time in 4 layers. Chill, roll out, shape, chill again
and bake in hot oven, reducing heat after pastry has risen.

PATTY CASES

After puff paste has been rolled 5 times and chilled, roll to 1/2 inch
thickness, shape with patty cutter, cut halfway through with a small
cutter, chill again, and bake in oven at 550 degrees F. at first,
reducing heat after 5 or 8 minutes to 425 degrees F., and turning often
that patties may rise evenly.

CABBAGE AND CARROT SALAD

Mix
2 cups shredded cabbage with
1/2 cup grated carrot and
1 apple cut in dice. Serve in nests of
Lettuce or cabbage leaves with
Thousand Island French Dressing.

THOUSAND ISLAND FRENCH DRESSING

Put in small jar
1 1/4 teaspoons salt
1/3 teaspoon pepper
Few grains cayenne
1/2 cup salad oil
2 tablespoons vinegar
1/4 cup chili sauce
1/2 teaspoon table sauce. Just before serving add
1/3 cup cream beaten stiff, and shake thoroughly.

BRAN MUFFINS

Beat
1 egg until light, add
2 tablespoons molasses or sugar
1 cup milk
1 cup bran
1/2 cup Graham flour or entire wheat flour
1/2 teaspoon salt
2 teaspoons baking powder and
1/2 cup seedless raisins. Mix well and bake in greased and floured
muffin pans 20 minutes at 450 degrees F.

MAPLE CHARLOTTE

Soak
1 tablespoon gelatin in
2 tablespoons cold water. Boil
2/3 cup maple syrup until it spins a thread. Add gelatin and stir
until dissolved. Pour slowly onto
2 egg whites, beaten stiff. Put in a cool place and when it begins
to stiffen fold in
2/3 cup heavy cream beaten stiff. Add
1/2 cup pecan nut meats broken in pieces. Fill center of sponge cake
box with charlotte mixture and serve with maple pecan sauce.

[Illustration: MAPLE CHARLOTTE]

MAPLE PECAN SAUCE

Boil
3/4 cup map