(15) Describe briefly the making of puff paste.
(16) What may be done with bits of paste not utilized in making pies?
(17) If more than sufficient paste for use at one time is mixed, what may be done with that which remains?
(18) How should pastry be cared for after baking?
(19) Describe the serving of pastry.
(20) Why should starchy material used for thickening not be cooked with acid fruit juice for any length of time if this can be avoided?
INDEX
A
Almond macaroons,