Take one pound of puff-paste, give it six and a half turns, roll it out to about one-eighth of an inch in thickness, and with a fluted cutter cut out about two and one-half dozen pieces. Form them into rings by cutting out the centers with a cutter about one and one-fourth inch in diameter. With the trimmings of the paste prepare an equal number of rings the same size, brush them over with egg, put one of the other rings on top of each, press them together so they will adhere, place them on a baking-sheet, brush them over with egg, put them into a brisk oven, and bake. When nearly done, sprinkle them over with sugar, and stand them in the oven to glaze and finish cooking. When done, remove them and fill them with any kind of cream desired.

Vol-Au-Vents With Strawberries

Prepare one pound of puff-paste, giving it six and a half turns; roll it out to about one-eighth of an inch in thickness, and with a fluted cutter about two inches in diameter cut about thirty rounds. Then cut out the center of these with a cutter one and one-fourth inches in diameter. Work up the balance of the paste and with it form an equal number of rings cut out in the same manner. Place them on top of one another. Have ready four ounces of sugar boiled to the caramel degree (see Sugar Boiling), dip the tops of the vol-au-vents into it, and afterward into coarsely-sifted loaf-sugar, and bake in a brisk oven. Put three ounces more of sugar into the saucepan with the caramel, reduce it again to the caramel degree, then add about one teacupful of the strained juice of strawberries. Fill the vol-au-vent cases with whole strawberries, cover with the syrup, and serve.