Make a rich paste of a quart of flour; after you have rubbed in part of the butter, cut the white of an egg to a stiff froth; reserve half a spoonful of it, and stir the rest, and the water into the flour with a knife; then proceed to roll in the remainder of the butter in the usual way. Cut rounds in the paste of the size you wish to have them, and twice as many as you intend to have of puffs. Then cut out of half of them, a small round in the centre, so as to leave a circular rim of crust. Take up these rims with a wide-bladed knife, and lay them upon the large rounds so as to form a raised edge, and with the knife lay them, thus prepared, on tin sheets, or a nice sheet-iron pan. Take a feather, and lightly brush the edges with a little of the reserved white of egg. This will make them brown handsomely. Bake them in a quick oven. Bake also the small rounds which were cut out from the rims. When all are baked, put raspberry jam, quince, currant, or lemon jelly in the puffs and lay the small rounds over it. Some people like them best, without-covering the jelly.

To make lemon jelly for the purpose, beat one egg and a cup of sugar together; when well mixed, add the juice of a lemon, and then two table-spoonfuls of cold water. Put the mixture in a shallow dish, set it on the stove, and stir it steadily, until it thickens, then take it off immediately. Be careful it does not boil. When it is cool, put it into the puffs.