Take puff or rough puff paste, roll out about one-fourth of an inch thick, spread with grated Parmesan cheese in which a little cayenne has been mixed ; fold as before directed. Roll out again one-fourth of an inch thick, and cut with a very small cutter. Bake in moderately hot oven a light brown ; when baked they should be an inch thick, which they will be if paste is properly made. Serve with soups or black coffee.
Are made in the same way as cheese biscuit, rolled thin and cut in narrow strips about a finger long, then laid crisscross, or made in little bundles, tied with one of the strips and baked a light brown.
Four tablespoons of flour, two or three tablespoons of grated cheese, a speck of cayenne, yolk of one egg, one tablespoon of ice water. Mix cheese and cayenne in the flour, beat the yolk, add ice water, and stir into the flour. Put away to cool, then roll out thin, and cut in strips like straws. Make circle of one of the straws as large as a dime, put in a bundle of straws about a finger long. Bake in a rather hot oven.
Are made of puff paste, rolled one-half inch thick. Cut with a large round cutter, then cut half way through center with smaller cutter. Hake light brown in moderate oven ; they should puff three times their size. Remove center cover, take out the inside, fill, and put on cover.
Roll puff paste one inch thick, cut a round the size desired, cut an inner round half way through the paste. Bake in moderately hot oven ; remove, lift the cover, take out some of the center. Fill with any poulette mixture, or crab warmed in hot butter, etc. Return the cover and serve hot.
Roll pastry rather thin. Cut part in rounds. With a sharp knife dipped in hot water cut paste in strips about one-half inch wide, wet the edge of the rounds and lay the strips around the outside three times, without cutting the strip. Bake in rather hot oven until puffed and of a light brown color. Fill the center when cold with sweetmeats, or jelly, or lemon filling.
Take short crust, cut off a piece the size required for the bottom crust ; cover the bottom of tin plate with this, allowing an inch over ; roll out the upper crust ; have sour apples sliced thin, put a rim of apples around the rim of plate in regular order, then pile in the middle. Sprinkle with four tablespoons of white or brown sugar, juice and rind of one lemon, put one tablespoon of water in the center. (If preferred, grate over nutmeg or sprinkle with cinnamon.) Turn over the edge of crust, wet the rim slightly with cold water, put on the cover, press down carefully, trim, and bake until the pie will move on pie plate.
One cup of stewed apples sifted, add while hot one tablespoon of butter, cool, then add juice and rind of one lemon, one-half cup of sugar, yolks of three eggs, grate in a little nutmeg, add one and one-half cups of cream. Have tin pie plate with sides, cover with paste, putting two rims around the edge, add the mixture. Bake until firm in center. When baked and cool cover with meringue made from whites.