PASTRY FOR PATTY PANS OR CASES

Instead of frying-batter for timbale cases a paste can be made with 1½ cups of flour, 1 egg-yolk, and 3 tablespoons of butter well-mixed and dampened to the proper consistency by using perhaps ½ cup of cold water. Roll out very thin, about 1⁄1​6 of an inch, and press into the small pans or moulds after buttering them. Trim neatly, and press a little cup of buttered tissue paper in each, fill this with rice to protect the inside from too much heat and to keep flat on the bottom, and bake in a rather slow oven. Do not turn out until cooled, and do not fill until wanted.

Ordinary pastry may be used also to line moulds for patty cases, timbales, etc.