Nut Pastry Rolls

Roll paste to one-eighth inch in thickness and cut in pieces five by three inches. Spread with jelly, which has been beaten with a fork until of right consistency to spread, sprinkle with chopped pecan nut meats, and roll each piece separately like a jelly roll. Place on a tin sheet, having end of rolls nearest sheet, which keeps them in better shape. Bake in a hot oven.

Nut Pastry Sticks

Roll plain paste to one-fourth inch in thickness and cut in strips five inches long by one inch wide, using a pastry jagger. Arrange on a tin sheet and bake in a hot oven. Cool slightly, brush over with white of one egg, slightly beaten and diluted with one teaspoon cold water. Sprinkle generously with chopped pecan nut meats, return to oven and bake two minutes.