651.—INDIVIDUAL RASPBERRY PIE
Roll paste one-eighth inch thick, cut into circles two and a half inches in diameter. Put a tablespoon of raspberry jam on half of them, and moisten the edges with water. With a small round cutter make three holes in each remaining circle, place on top of jam, press edges firmly together, and bake about fifteen minutes in a hot oven. Bake the small cut-out pieces of paste, and serve with soup.
652.—RHUBARB MERINGUE PATTIES
| 2 cups rhubarb | 1 egg yolk beaten |
| ¼ cup water | 3 tablespoons sifted crumbs |
| 1 cup sugar | 1 teaspoon butter |
Cut rhubarb in half-inch pieces and cook with water ten minutes; add sugar, egg yolk, crumbs, and butter, and cook five minutes; when cool, fill Patty Shells (see No. 621), cover with One-egg Meringue (see No. 628), and bake ten minutes in a moderate oven.
653.—SQUASH PATTIES (without Eggs)
| 2 cups cooked and sifted squash | 1 tablespoon dried and sifted crumbs |
| ½ cup sugar | ½ teaspoon lemon extract |
| 2/3 teaspoon salt |
Mix in order given. Line patty pans with paste, fill with squash, and bake in a hot oven about twenty-five minutes.
654.—CHEESE STRAWS
| ½ cup flour | 1/8 teaspoon mustard |
| 1 tablespoon shortening | ¼ teaspoon paprika |
| ¼ cup grated cheese | ¼ teaspoon baking powder |
| 1/8 teaspoon salt | Ice water |