Make a good short paste, using the receipt for tart paste. Roll it one eighth inch thick, and cut it into a circle six inches in diameter, using a basin for guide. Wet the edges and lay around it a band of puff-paste cut in a strip one and one half inches wide and one quarter inch thick. Place the strip neatly and carefully around the edge, using care not to press it; cut the edges that are to join in a sharp diagonal line, and moisten them so they will adhere. Prick the bottom crust in many places with a fork to prevent its puffing up; brush the top of the band with egg, but do not let the egg touch the edges; let it rest on ice for half an hour, then bake in hot oven thirty to forty minutes.

When ready to serve fill it with jam, preserves, puree, or any other mixture used for tart pies.

These tarts are very good, and can be served where pies would not be admissible.

Millefeuilles

Roll puff-paste turned six times to the thickness of one half inch; cut it with a pastry wheel into pieces three inches long and one inch wide. Brush the tops of the pieces with egg, and sprinkle them with sugar. Let them stand on ice one half hour, and then bake in a hot oven for twenty minutes, or until well browned; these are served in place of cakes. Or, cut the paste three and a half inches long and two inches wide, and when baked place two pieces together with a thin layer of apricot jam between them, and cover the top with meringue. These are served as a dessert dish for luncheon.

Tartlets

Cut puff-paste into rings the same as for pate shells. Use tart paste for the under crust. After they are baked fill the center with pineapple, with any preserves, or with apple puree covered with apricot jam.

Paganini Tartlets

Roll puff-paste one eighth inch thick; cut it with a pastry wheel into squares of three and a half to four inches. Turn the points together in the middle, and press them down lightly.

Bake; then put a spoonful of jam in the center of each, and cover the jam with meringue; place them in the oven a moment to brown.

How To Glaze Pastry

Take an egg and one tablespoonful of water, and beat the egg enough to break it, but not enough to make it froth. The yolk alone may be used with the water, but the white alone will not give it color. Brush it lightly over the pastry, using a brush or quill-feather, and dust it with a very little sugar. This will give a brown and polished surface to the pastry.

When two layers of pastry are to be stuck together, brush the top of one with water, and lay the other on it before baking them.