Vanilla, or other flavoring.
Roll out the paste as for pies; cut into squares five inches across. Have ready greased muffin-rings three inches in diameter; lay one in the centre of each square; turn up the four corners upon it, so as to make a cup of the paste, and bake in a quick oven. When almost done, open the oven-door, pull out the muffin-rings with care, brush the paste cups inside and out with beaten white of egg; sift powdered sugar over them, and brown. This operation must be performed quickly and dexterously, that the paste may not cool. Let them get cold after they are taken from the oven, line with the jelly and fill with the whipped cream sweetened and flavored.
Custard Cakes.
Some good puff-paste.
Some balls of white, clean tissue-paper.
3 or 4 table-spoonfuls powdered sugar.
2 eggs.
2 cups—more or less, of rich custard.
Roll out the paste very thin; spread it thickly with beaten yolk of egg, and strew powdered sugar over this. Fold up tightly; flatten with the rolling-pin, and roll out as for a pie-crust. Line paté-pans well greased with this; put a ball of soft paper within each to keep up the top crust; put this on, lightly buttering the inner edge, and bake quickly until nicely browned. When almost cold, turn out of the tins, lift the top crusts, take out the papers and cover the tops with icing made of the whites of the eggs and powdered sugar. Sift more sugar over this, and set in the oven a minute or two to harden. Just before sending them to table fill with custard; replace the frosted covers, and serve.