Make a very rich light puff paste, and roll it out to half an inch of thickness; it should be cut with fluted paste-cutters, lightly baked, and the centre scooped out afterwards, and the sweetmeat or jam inserted; a pretty dish of pastry may be made by cutting the paste in ribbons of three inches in length, and one and a half in width; bake them lightly, and pile them one upon another, with jam between each, in the form of a cone.
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CHEESECAKES.
Warm four ounces of butter, mix it with the same quantity of loaf-sugar sifted, grate in the rind of three lemons, squeeze in the juice of one, add three well-beaten eggs, a little nutmeg, and a spoonful of brandy; put this mixture into small tins lined with a light puff paste, and bake.
Cheesecakes can be varied by putting almonds beaten instead of the lemon, or by substituting Seville oranges, and adding a few slices of candied orange and lemon peel.
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GIBLET PIE.
Prepare the giblets as for "stewed giblets" they should then be laid in a deep dish, covered with a puff paste, and baked.
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