Consists of two layers of puff paste baked separately, pastry cream spread upon one the other placed on top, and icing sugar slightly wetted spread upon that.

Make puff paste with three quarters of a pound of butter to a pound of flour. Roll it and fold it only 6 times instead of 7 as for tarts. Cut in two, roll out thin, place the sheets of paste on two baking pans and after baking light colored place one on the other prepared as above directed. The corn starch pastry cream may be used. The glaze for the top is the same as pearl glaze for angel food. Cut in squares when finished.

Cost of material - puff paste 24, pastry cream 13, glace 3; 40 cents, or same as Washington pie. Can be cut in 8 or 10 ten-cent squares, according to lightness.

Note - In order to handle sheets of puff paste without breaking; it is necessary to roll up the raw paste on the rolling-pin and unroll it on the pan it is to be baked on, never touching it with the hands. Take up the sheet of paste after baking by sliding two broad knives under, or paddles made of shingles.