GALETTES
Roll puff-paste trimmings as thin as possible. Stamp it all over with some rough surface which will pierce the paste (a wooden meat-pounder was used for those in illustration). Then cut with a plain biscuit-cutter into round or oblong shapes. Lay these on a baking-sheet, paint the tops all over evenly with egg, and sprinkle them with powdered sugar. Bake in a medium oven until lightly colored.
Every scrap of paste can be utilized for these cakes, which are very nice with ice-cream or for afternoon tea-cakes.
NO. 184. COCOANUT MERINGUES.
NO. 185. GALETTES.
There is a utensil for making these cakes, but it is too expensive for general use. It is a metal plate with raised pattern, and over this the thin paste is rolled.