Cookery for every household

These are small pastry cases filled with a savoury mixture. The cases should be made of puff pastry in the same way as directed for patties (p. 352), only very much smaller; from li to 2 inches in diameter will be sufficiently large. They can generally be ordered from the confectioners, if it is inconvenient to make them at home. Almost any nice savoury mixture may be used for filling them, also the mixtures given for filling patties. 2250. Pastry Cornets Small cornets of pastry are very useful for serving up savoury mixtures of different kinds. Use either plain short crust, cheese pastry, or anchovy pastry. Roll it out thinly and cut it into rounds 3 or 4 inches in diameter, grease the outside of some little cornet moulds, fold the rounds of pastry over them, moistening the join with a little water or beaten egg. Place these on a greased baking tin and bake in the oven until brown and crisp. When ready, slip out the moulds, and if necessary return the cornets to the oven to dry the insides. These may be used for either a hot or a cold mixture. Note. — The pastry must not be too rich or the cornets will lose their shape in baking. 2251. Batter Cases Prepare some batter the same as for Pancakes, but rather thicker. Put it in a small basin, cover it over, and let it stand in a warm place for an hour or two. To Make the Cases. — Have ready a saucepan of hot fat, not quite boiling ; take a fritter mould as in illustration, and dip the cup part into the fat to make it very hot. Dip it into the batter until the little cup is three-parts covered, or as high as you wish the case to be. Then plunge it into the hot fat, when the batter on the outside of the cup will cook and form a little cup. Slip out the mould and let the case cook a minute or two longer to brown the inside. Drain on paper, and proceed to make more cases in the same way. These cases may be made some time before they are required and re-heated for a moment in hot fat. They are exceedingly light in texture, and may be filled with almost any kind of savoury mixture. They can also be used for entrees. 2252. Butter Cases or Cassolettes Butter. A little flour. Egg and bread-crumbs. Take small pieces of firm butter about the size of a walnut, and the number required, and let these lie in very cold or iced water for J hour. Then roll them into round balls, and dry and flour them lightly. Next egg and bread-crumb these balls of butter twice very carefully, pressing on the crumbs each time. Flatten them slightly with a knife and, with a cutter a size smaller, mark the centre of the cases. Put them in a frying basket, and fry in boiling fat to a golden brown colour. With a small sharp knife lift off the centre piece and let the melted butter run into a basin. Turn the cases upside down, and allow them to drain for a few minutes. The butter that is run out may be used for making sauces. These little cases may be filled with various savoury mixtures, and make a very dainty-looking dish. They may also be made larger and used for entrees. 2253. Devilled Biscuits