Ingredients. - Quarter of a pound of flour. Quarter of a pound of fresh butter. Yolk of one egg. Salt. A few drops of lemon-juice.

Time required, one hour and a quarter.

To make Puff -Paste:

1. Take a quarter of a pound of flour and put it in a heap on a clean board, and make a well in the centre of the flour.

2. Put half of the yolk of an egg in the well.

3. Add six drops of lemon-juice.

4. Lay a quarter of a pound of butter in a clean cloth.

5. Fold the cloth over the butter and squeeze it, to get all the water out of the butter.

6. Mix all these ingredients together with your hands, adding water to make the paste of the same consistence as the squeezed butter.

7. Take a rolling-pin and flour it, and also sprinkle a little flour on the board, to prevent the paste from sticking.

8. Roll out the paste rather thin, to about a quarter of an inch in thickness.

9. Place the pat of squeezed butter on one-half of the paste, and fold the other half over the butter so as to cover it entirely, pressing the edges together with your thumb.

10. Let it stand on a plate in a cool place for a quarter of an hour.

N. B. - It is not necessary to do this in cold weather; it might be rolled at once.

11. Bring the paste back and place it on the board; roll it out with the rolling-pin, and fold it over in three.

12. Turn it round, with the rough edges toward you.

13. Roll it again and fold it in three.

14. Put it aside again for a quarter of an hour.

15. Bring it back on the board and roll it with a rolling-pin, and fold in three twice, as before.

16. Put it aside again for a quarter of an hour.

17. Bring it back to the board and roll it and fold it in three as before.

18. Put it aside for another quarter of an hour.

19. Bring it back to the board and roll it out ready either to cover an apple-tart, to make tartlets, or patty-cases.

20. If the paste is used for an apple-tart, put it over the apples in the same way as the short crust over the fruit-tart (see "Pastry," Lesson Second).

21. If the paste is used for tartlets, it should be one-eighth of an inch thick.

22. Take the tartlet-tins and wet them with the paste-brush.

23. Cut the paste out with a cutter a size larger than the tins. The cutter must be floured, or the paste will stick to it.

24. Fix the paste into the tins, and put a dummy, to prevent the paste rising straight.

25. Put the tins on a baking-sheet.

26. Put the baking-sheet in a hot oven for six minutes; the heat of the oven should rise to 300° Fahr., according to the thermometer fixed in the oven.

27. When the tartlets are baked sufficiently, take them out of the oven.

28. Take out the dummies, and turn the paste out of the tin.

29. Fill in the tartlets with jam.

If Patty-Cases are required:

1. Take the puff-paste (it should be half an inch thick) and stamp it out with a round cutter, the usual size of an oyster patty.

2. Take these cut rounds and place them on a baking-sheet.

3. Take a round cutter, three sizes smaller, and dip it in hot water, and stamp the cut rounds of paste in the centre, but not right through.

4. Put the baking-sheet in a hot oven for six minutes.

N. B. - The heat of the oven should be the same as for tartlets.

5. When the patties are sufficiently baked, take the baking-sheet out of the oven.

6. The cut centre of each patty-case will have risen so that we can take it off.

7. Take a small knife, and with the point cut out all moist paste from the centre of the patty-case.

8. Now the cases are ready to be filled in with either prepared oysters, minced veal, chicken, or pheasant, etc., according to taste.