542. Orange Tartlets Or Puffs

Line patty-pans; when baked, put in orange marmalade made with apple jelly:

543. Fried Patties

Mince a bit of cold veal and six oysters with a few crumbs of bread, nutmeg, pepper, salt, and a small bit of lemon peel; add the liquor of the oysters; warm all in the tosser, but do not boil it; let it get cold. Make a good puff paste, roll thin, and cut it in round or square bits; put the meat between two of them, pinch the edge to keep in the gravy, and fry them of a fine brown. This is a very good thing - and baked, is a fashionable dish. Wash all patties over with egg before baking.

544. Oyster Patties

Put a fine puff paste into small patty-pans; put a bit of bread in each, and cover with paste; bake them; and in the mean time make ready the oysters. Take off the beards of the oysters; cut the other parts in small bits, put them in a small tosser, with a grate of nutmeg, a little white pepper and salt, a bit of lemon chopped very fine, a little cream, and a little of the oyster liquor; ake the bread out of the patties, and fill them, after simmering them a few minutes. Observe to put a bit of bread into all the patties, to keep them hollow while baking.

545. Beef Patties

Cut very fine some underdone beef with a little fat, season with pepper, salt, and a little onion or eschalot.

Make plain paste, thin, in an oval shape; fill it with mince, pinch the edges, and fry them of a fine brown. The paste should be made with a small quantity of butter, egg, and milk.

546. A Good Mince For Patties

Two ounces of ham, four of chicken or veal, one egg boiled hard, a blade of mace, salt, and pepper, three cloves in powder. Just before you serve, warm it with four spoonfuls of rich gravy, four spoonfuls of cream, and an ounce of butter: fill as usual.

547. Apple Puffs

Pare and core the fruit, and either stew them in a stone jar, or bake them. When cold, mix the pulp of the apple with sugar and lemon peel shred fine, taking as little of the apple juice as you can. Bake them in a thin paste, in a quick oven; a quarter of an hour will do them, if small. Orange or quince marmalade is a great improvement; cinnamon pounded, or orange flower water, in change.

548. Lemon Puff's

Beat and sift a pound and a quarter of double refined sugar, grate the rind of two large lemons and mix it with the sugar; then beat the whites of three new-laid eggs a long time, add them to the sugar and peel, and beat them for an hour. Make it up in any shape you please, and bake them on paper; put on tin plates, in a moderate oven. Do not remove the paper till cold. Oiling the paper will make it come off'with ease.

549. Excellent Light Puffs

Mix two spoonfuls of flour, half a spoonful of brandy, one egg, a little grated lemon peel, a little loaf-sugar, some nutmeg; then fry, but not brown; beat it in a mortar with five eggs; put a quantity of lard in a frying-pan, and when quite hot, drop a dessert spoonful of batter at a time; turn as they brown Serve them immediately with sweet sauce.