Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

fruit jam in the center and fold over; press the sides together, brush over with egg wash and bake. When cold decorate with royal icing interpersed with dots of fruit jelly. 389.— TURNOVERS. GATES AJAR. Proceed same as for Rissoles; cut in squares, ovals or rounds; roll a little thin in the center; bake with a little filling, or without any filling, because they pufi up better without. When done, split open on the side and fill with marmalade or cream. Gates Ajar are made like Turnovers, cut in squares and filled with jam, folded in triangles and baked. u /r 390.— FLORENTINES. Roll out puff paste very thin, cut at bottom; wash and place on a ring of the same size; fill center with plum jam; put on with a bag some meringue paste; sprinkle with red almonds or pistachios; dust with sugar and bake to a nice color. 391.— PLAITS. Cut out rings from puff paste; wash with water and dip in sugar, bake nicely. 392.— PLAITED BRAIDS. Roll out puff paste; wash with egg-wash; form a cross of split almonds in the center; press down, dust with sugar and almond; bake in a good heat. 393.— MARIGOLDS. Proceed same as for Florentines; place no jam in the center; wash with eggs, and form a cross of split almonds into the center; press down, dust with sugar and bake; when done decorate with jelly and royal icing. 394.— ROSES. Roll out pufi paste, and with a five or six pointed star cutter cut out in pieces; wash with water and fold the points of the star into the center; bake, and when nearly done, take to the oven door and dust with sugar; put back in the oven to glaze and finish baking. The paste should pufi np like a rose. Fill with a little jelly, and decorate with royal icing. 395.— PARISIENNES. Take pufi paste which has got only four turns; finish the other turns, dusting each tarn, and fold with powdered sugar. Roll out very thin and cut in pieces, say six to twelve inches. Roll this sheet up in one roll same as for jelly roll; or roll from each side to the center; or roll in form of a S, as tight as possible. Cut in thin slices with a sharp knife; put on pans cut side up, and bake in a quick heat. When they take color, turn over on the Other side and finish baking. The sugar should glaze nicely and form a caramel. Take off the pans while hot. 396,— BASKETS. Cut out ovals from pufi paste -with a crimped cutter; mark the top same as for Patties, but in two parts, leaving the center to form the handle. Wash with eggs and bake. Push the sides down, or remove the soft inside paste; fill with jelly or whipped cream. The handle may be baked separate on a half round tin, and placed over the cream, or fastened with royal icing. 397.— BIRDS" NESTS, Bake small patty cases from puS paste. When done, brush with a thin royal icing and scatter over plenty of shredded cocoanut. Put back in the oven for a moment to color lightly; fill the center with jelly or jam, and place three or four small blanched almonds on the jelly to represent the eggs; or use some small candy eggs. 398.— LARGE PUFF PASTE CAKES. Large pieces from puff paste are built up in rings (which are baked separate and put together with jam or caramel sugar, or a couple of patty cases, diminishing in diameter) are placed on top of each other to form a pyramid. Another way is to bake a skeleton frame of the croquant paste No. 89, and place the puff paste rings (after they are baked) over the frame, fastening with caramel or royal icing. The forms may be decorated with meringue or almond icing, and browned lightly in the oven before filling; or it may be decorated with fancy macaroons or other small cakes, etc. 400.— FRUIT SLICES.