Make puff paste as directed. (See puff paste.) After it has been rolled four times, put it on ice to harden. When hard, roll again twice. The last time leave the paste about an inch thick. Put in the ice chest to get very firm; then put on the board, and gently roll it down to three-quarters of an inch in thickness. Great care must be taken to have every part equally thick. Cut out pieces with a round tin cutter three and a half inches in diameter, and place in the pans. Take another cutter two and a half inches in diameter, dip it in hot water, place in the centre of the patty, and cut about two-thirds through. In doing this, do not press down directly, but use a rotary motion. These centre pieces, which are to form the covers, easily separate from the rest when baked. Place in a very hot oven. When they have been baking ten minutes close the drafts, to reduce the heat; bake twenty minutes longer. Take from the oven, remove the centre pieces, and, with a teaspoon, dig out the uncooked paste. Fill with prepared fish or meat, put on the covers, and serve. Or, if more convenient to bake them early in the day, or, indeed, the previous day, put them in the oven twelve minutes before serving, and they will be nearly as nice as if fresh baked. The quantities given will make eighteen patties.

Chicken Patties

Prepare the cream the same as for oysters, and add to it one pint of cold chicken, cut into dice. Boil three minutes. Fill the shells and serve. Where it is liked, one teaspoonful of onion juice is an improvement. Other poultry and all game can be served in patties the same as chicken.

Veal Patties. Put in a stew-pan a generous half pint of white sauce with a pint of cooked veal, cut into dice, and a teaspoonful of lemon juice. Stir until very hot. Fill the shells, and serve.

Lobster Patties

One pint of lobster, cut into dice; half a pint of white sauce, a speck of cayenne, one-eighth of a teaspoonful of mustard. Heat all together. Fill the shells and serve.

Oyster Patties

One pint of small oysters, half a pint of cream, a large tea-spoonful of flour, salt, pepper. Let the cream come to a boil. Mix the flour with a little cold milk, and stir into the boiling cream. Season with salt and pepper. While the cream is cooking let the oysters come to a boil in their own liquor. Skim carefully, and drain off all the liquor. Add the oysters to the cream, and boil up once. Fill the patty shells, and serve. The quantities given are enough for eighteen shells.

Crust Patties

Cut a loaf of stale bread in slices an inch thick. With the patty cutter, press out as many pieces as you wish patties, and with a smaller cutter, press half through each piece. Place this second cutter as near the centre as possible when using. Put the pieces in the frying basket and plunge into boiling fat for half a minute. Take out and drain, and with a knife, remove the centre crusts and take out the soft bread; then fill, and put on the centre pieces.

Filling for crusts: Put two table-spoonfuls of butter in the frying-pan, and when hot, add one of flour. Stir until smooth and brown. Add one cupful of stock. Boil one minute, and stir in one pint of cooked veal, cut rather fine. Season with salt, pepper, and a little lemon juice. When hot, fill the crusts. Any kind of cold meat can be served in this manner.