To insure rich paste being light, great expedition must be used in the making and baking; for if it stand long before it is put in the oven, it becomes flat and heavy.
ORNAMENTAL-PASTE CUTTER.
Puff-paste requires a brisk oven, but not too hot, or it would blacken the crust; on the other hand, if the oven be too slack, the paste will be soddened, and will not rise, nor will it have any colour.
PATTY-PANS, PLAIN AND FLUTED.
PIE-DISH.
Tart-tins, cake-moulds, dishes for baked puddings, patty-pans, &c., should all be buttered before the article intended to be baked is put in them. Things to be baked on sheets should be placed on buttered paper. Raised-pie paste should have a soaking heat, and paste glazed must have rather a slack oven, that the icing be not scorched. It is better to ice tarts, &c., when they are three-parts baked.
