Mix two tablespoons flour, one fourth cup powdered sugar, and one fourth cup cream until smooth. Cook ten minutes, stirring constantly; add four egg yolks, one tablespoon each of sherry, lemon juice, lemon rind, and chopped citron. Cook in double boiler until mixture thickens.
Almond Sticks
Roll [Puff Paste] one eighth inch thick. Brush with white of egg, sprinkle with shredded almonds and powdered sugar. Cut in strips one half inch wide and three inches long. Bake in a quick oven.
Cheese Straws
Roll [Puff Paste]—trimmings will do for this purpose—one eighth inch thick. Sprinkle with salt, cayenne pepper, and grated cheese. To keep these ingredients on the paste, pat and fold in three layers. Roll again, spread, fold, and roll as before. Cut in strips half inch wide and five inches long. Bake in a quick oven.
Banbury Tarts
Make tarts and fill with the following cooked mixture: mix for filling, one cup seeded and chopped raisins, one cup sugar, three tablespoons cracker crumbs, one egg, one tablespoon butter, one eighth teaspoon salt, juice and rind of one lemon.
Banbury Squares
Roll [Chopped Paste] one fourth inch thick; cut in three inch squares. Put one and one half teaspoons Banbury mixture on one side of square, wet edges, fold to make a triangle, prick, and bake.