Cream Cakes.
Some good puff-paste; whites of 2 eggs; ½ cup of sweet jelly; 1 cup of cream, whipped to a froth; 3 tablespoonfuls powdered sugar; vanilla, or other flavoring.
Roll out the paste as for pies. Cut into squares five inches across. Have ready well-greased muffin-rings, three inches in diameter. Lay one in the centre of each square; turn up the four corners so as to make a cup of the paste; pinch the tips upon the upper edge of the ring to keep it in place, and having prepared all, bake in a quick oven. When done, pull out the rings with care; brush the paste, outside and in, with the white of egg, and set back to brown. When cold, wash on the inside with the jelly, and fill with the whipped cream, sweetened and flavored.
Fourth Week. Saturday.