1317. Bread-And-Butter Pastry

Give six turns to half a pound of puff-paste, and roll it out to the thickness of a quarter of an inch ; cut this into bands about three inches wide, then cut these again into strips rather better than a quarter of an inch wide, and place them (on the cut side) on a baking-sheet in rows, about two inches apart, so as to allow them sufficient room to spread out. Bake these strips of paste in a rather sharp oven, and just before they are done, glaze them; that is, shake some fine sugar over, and then salamander them. About two dozen of these are required for a dish : they must be spread with some kind of preserve, and stuck together in pairs, to imitate bread-and-butter; dish them up on a napkin, piled up in several circular rows, in a pyramidal form.

This kind of pastry may also be dished up with some stiffly-whipped cream, seasoned with a glass of liqueur, in the centre.

1318. Puff-Paste Rings, Or Wreaths

Give eight turns to half a pound of puff-paste, and roll this out to the sixth part of an inch in thickness; then stamp out twenty circular pieces with a fluted tin-cutter about one inch and three quarters in diameter, and stamp out the centre of these with a plain circular cutter about three quarters of an inch in diameter, then place the rings on a wetted baking-sheet, shake some fine sugar over them, and bake them of a very light color (at very moderate heat). When they are done, decorate them with some whipped white of egg and sugar, over which strew some coarse sugar; put them to dry in the screen, and then finish decorating them by placing or inserting some strips of currant or apple jelly in between the folds or dots of the decoration.

Note. - Puff-paste turned or folded eight times, then rolled out to the thickness of the sixth part of an inch, and stamped out with appropriate fancy-shaped tin cutters - either in the form of crescents, leaves, trefoil or shamrock, stars, etc, and after being baked as directed in the foregoing case, may also be decorated in the same manner ; a cornet of paper should be used for this purpose.

1319. Polish Cakes

Give seven turns to half a pound of puff-paste, roll it out as in the foregoing cases, and then cut it up into square pieces measuring rather better than two inches each way; wet these in the centre, and then fold down the corners, so as to make them all meet in the middle of the piece of paste; place a dot of paste in the centre of each, pressing it down with the end of the finger, egg them over, and bake them in a rather sharp oven, of a fine bright light color, and just before they are done, shake some finely-sifted sugar over them ; put them back again in the oven to melt the sugar, and then pass the red-hot salamander over them to give them a glossy appearance. Decorate this kind of pastry with bright red-currant or apple-jelly.

1320. Harry The VIII.'s Shoestrings

This kind of pastry is prepared in the first instance in exactly the same manner as the foregoing, as far as folding the corners down. Then cut out a small angle from each of the parts that have been folded down, which will then present the appearance of four bows joined together; place a small ring of puff-paste in the centre of each, which must be fastened on by first wetting the part; they should be then egged over and baked of a bright light color, and afterward glazed as directed in the foregoing cases. Previously to dishing them up, fill a cornet of paper with some firm red-currant jelly, and use this to draw rather bold lines all round the angular parts of the bows, and also round the ring that has been placed in the centre; then, with another paper cornet filled with bright apricot or green-gage-jam, fill in the centre of the bows; this kind of decoration produces a very brilliant effect.