Before you put it into the dishes, roll it out once more. It is difficult in warm weather to make good puff paste without a marble table, or slab, to roll it on.
CREAM TARTS.
Mix together a quart of flour, half a pound of butter, a little salt, and two beaten eggs. Add a little cold water; make it into a paste, and set it away to cool. Then roll it out again. Cut it into round shapes with the edge of a tumbler. Lay round each a rim made of an even strip of the paste, and notch it handsomely. Bake them for a quarter of an hour, and then take them from the oven. Beat together a pint of cream, four eggs, and four table-spoonfuls of powdered sugar. Fill the tarts with this mixture, grate nutmeg over each, and bake them again for a quarter of an hour.
ALMOND TARTS.
Blanch half a pound of shelled sweet almonds and three ounces of shelled bitter almonds. Beat them, a few at a time, in a mortar, mixing them well, and adding at times a little rose-water. When done, mix with them a quarter of a pound of loaf-sugar powdered, and the juice and grated peel of half a lemon.
Have ready some fine paste. Cut it into circular pieces about the size and thickness of a dollar. Put into each piece of paste some of the almond mixture, heaping it up in the centre. Cover them with lids of the same, and crimp the edges very neatly. Bake them about half an hour, and grate sugar over them when done.
RISSOLES.
Make some fine paste, and cut it out with the edge of a tumbler. Have ready some minced veal, seasoned in the best manner, or some chopped oysters, or any sort of force-meat, and lay some of it on one half of each piece of paste. Then turn over it the other half, so as to inclose the meat. Crimp the edges. Put some butter into a frying-pan. Lay the rissoles into it, and fry them of a light brown.
They should be in the shape of a half-moon.