Take a pound of fine puff or rough puff paste; roll it the third of an inch thick, and cut with a biscuit cutter three rounds; put one on the other; then with a smaller biscuit cutter dipped in flour press on the top, cutting only one-third through. When you have as many as you want, glaze with white of egg; bake them in a quick oven. These are the shells to be filled with jam or preserve, and will rise to three inches. Delicious patties are simply filled with thick cream twenty-four hours' old, sweetened, flavored with vanilla and whipped till firm; when prepared as directed above, remove the centre piece of the patties, which is the cover, scoop out the soft dough, leaving half an inch of crust; put the cream or preserve in with a spoon, pile it high, and lay on the cover.