ROLLS, Fluted.
Ingredients.—Puff-paste, the white of an egg, sifted sugar, jelly or preserve. Mode.—Make some good puff-paste (trimmings answer very well for little dishes of this sort); roll it out to the thickness of ¼ inch, and with a round fluted paste-cutter stamp out as many round pieces as may be required; brush over the upper side with the white of an egg; roll up the pieces, pressing the paste lightly together where it joins; place the rolls on a baking-sheet, and bake for about ¼ hour. A few minutes before they are done, brush them over with the white of an egg; strew over sifted sugar, put them back in the oven; and when the icing is firm and of a pale brown colour, they are done. Place a strip of jelly or preserve across each roll, dish them high on a napkin, and serve cold. Time.—¼ hour before being iced; 5 to 10 minutes after. Average cost, 1s. 3d. Sufficient.—½ lb. of puff-paste for 2 dishes. Seasonable at any time.