Tartelettes

Roll some puff-paste down to a thickness of about one-sixteenth of an inch; cut it, with a paste-cutter, of the size of small tin moulds, and place the pieces in the moulds; put about a teaspoonful of frangipane in each; place two narrow strips of paste across each, which strips you cut with a truckle; bake in an oven at about 380 deg. Fahr.

Tartelettes (Sweet)

Proceed as for the above in every particular, except that you use any kind of sweetmeats or jelly instead of frangipane.

Cake Pithiviers

Roll some puff-paste down to a thickness of about one-eighth of an inch; cut it round and place on a baking-pan; if the pan be square or rectangular, cut a round piece that will go in easily; cut a strip of paste about one inch broad, glaze with egg the border of the paste in the pan, place the strip all around, and then glaze it also. Fill the middle with the following mixture: pound four ounces of sweet almonds and mix them well with half a pound of sugar, two ounces of butter, four yolks of eggs, essence to flavor, and four maca-roons chopped. Cut another piece of puff-paste round, and of the same size as the other; dust it slightly with flour, fold it gently in four; the piece then will have two straight sides and a circular one. With a sharp knife make three cuts in each of the two straight sides through the four thicknesses of the paste, and about half an inch in length. Make another cut through the paste also, representing half of the figure 8, right in the middle of the piece of paste, commencing half an inch from the border of the circular side and in the middle of it, and going toward the point, so that when the paste is open there are sixteen cuts in it Place the paste still folded on the paste and mixture in the pan, the circular side on the border and the point right in the middle; open it gently, and the whole will be covered. Glaze with egg, and put in an oven at from 430 to 460 deg. Fahr. The same cake may be filled with a frangipane, and prepared as the above for the rest.

Rissoles (Also Called Fourres)

Cut round pieces of puff-paste about three inches in diameter; wet the edge with water, put a teaspoonful of compote or any kind of sweetmeat on one side of it, then fold the paste in two, so as to cover the sweetmeat; pinch the paste around to cause it to adhere, in order to envelop the sweetmeat; you have then a cake of a semicircular shape. Glaze with egg, bake in a quick oven, dust with sugar, and serve.

Galette Du Gymnase

Make puff-paste with half a pound of butter to a pound of flour, and when done as directed, knead it. Then roll it down to the thickness of about one-fourth of an inch, cut it in strips of any length and about an inch and a half wide, glaze with egg, bake in a quick oven, about 420 deg. Fahr. The two ends of the strips may be brought together and joined, forming a crown. The same galette is made with trim mings of puff-paste, kneaded and rolled as above.