Boll your paste out about a quarter of an inch, but first try a very thin bit in your oven, and you will find out the heat of the oven and the lightness of your paste, and then cut the thickness accordingly. Have a plain or a fluted cutter, turn each piece, of paste upon your papered baking sheet, take a smaller cutter and pass in the middle of the top of each, then egg each top with a paste brush; nine will make a good dish. Roll out a piece of the paste, and with a cutter sufficiently large to cover the opening on the top, cut out the same number for the tops, egg them and bake them separately; after your paste is baked and before it is cold, with a small knife carefully put them in the screen until required.