Orange Cream for Filling.-½ lb. of sugar, ½ pt. white wine, 6 yolks, the rind and juice of 1½ oranges, ¾ oz. gelatine that has been softened in a little warm water, and if not tart enough add the juice of 1 lemon. Boil this, stirring constantly until slightly thick; remove from fire, and when cooled a little add the snow of 4 whites of egg carefully. In the egg white beat in a handful of sugar to prevent coagulation when mixing it into the warm cream filling. Finish as stated above.

Patty Shells.

Patty Shells are made with ordinary puff paste. Cut out about the size of sugar cakes, cutting small hole in one. Wash over the other with water or eggs. Place the one with hole on top and bake.

Pumpernickel.

These should be washed over with eggs before baking.

Patties.

Patties or tarts are made with puff paste rolled thin, which forms a lining for pans filled with any kind of fruit. These can be made in endless varieties. A good recipe for the pastry is as follows: 1½ lbs. Flour, 1½ lbs. Butter (hard), 2 Eggs, 1½ oz. Baking Powder, Salt and Ice Water. Medium dough, mixed lightly and rolled four or five times at intervals of about 15 minutes. This can be made very quickly.

Puff Paste for Patty Shells.

Mix 1 lb. spring wheat flour, 2 oz. bread dough, 2 oz. butter, 1 yolk of egg, ½ pint cold water, to a smooth dough. The more it is worked the better. Let lay a little while to recover. In the meantime wash 14 oz. of butter in cold water, press all the water out. Now roll out the dough ¼ inch thick into as perfect square as possible. Place in the 14 oz. of butter formed in a square in the center, turn the dough over the butter from all sides, roll 1 inch thick and turn over again, then roll three times more in the same manner, but give fifteen minutes’ time between each roll. When rolling the paste always brush off the flour. Cut proper size and bake in hot oven. If the shells jump too much or topple over, the dough must be rolled some more.