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the rings last cut on these and bake for single-layer shells. If wanted more elaborate cut out two _^^^^__ rings as above, brush tops with white of egg and L«jersh6i]i, ptit together on the circle of paste cut with the larger cutter for the bottom,making double layer shells. ^niakePyramid Shells as follows : These are used for serving Oyster, Chicken or Lobster Fricassee, and instead of making the individual size, they are sometimes made large enough to serve the fricassee entire, rolling the paste about an inch thick. An ordinary size would be nine or ten inches in diameter, and may be made also as Cut or Layer Shells, laying a plate of the desired size on the paste and cutting out the shape with a wet knife, using a plate with diameter about two inches smaller for the inner round, and cutting about half through the paste. When baked, carefully remove this round without breaking it, or the under part, and lay it aside to be used as a cover for the fricassee when served. If the under paste _^ does not seem thoroughly cooked when this is cut out, return to oven. The above shells, both large and small, are also styled V^ol-au- Vents. To make Folded Shells, roll puff paste thin, cut into two and a half inch squares and brusn each square over with white of beaten egg, then fold down the corners so that all meet in middle ; slightly press together, brush with the egg, sift sugar over and bake in quick oven quarter of an hour ; when done make a little hole in the middle and put* in filling. In rolling puff paste for shells, some wet the top, before folding it the last time, with water or a little lemon juice. Chocolate Tarts.- — Dissolve three tablespoons grated chocolate in quarter pint milk ; then add one pint scalded milk thickened slightly with one and a half tablespoons corn-starch ; dissolve six tablespoons granulated sugar in four of hot water, add half teaspoon cinnamon and one teaspoon melted butter. When chocolate mixture is cold add this to it, with half teaspoon vanilla and yolks of four eggs well beaten. Line patty-pans with puff paste, fill, bake and cover with a meringue. Or they may be lined, filled, baked and kept in a cool dry place for a week or two, covering with a meringue, and browning in oven just before serving. Lemon Tarts, — Mix juice and grated rind of one lemon with cup sugar and beaten yolk of an egg. Add half cup cold water into which has been stirred a heaping teaspoon corn-starch. Set pan in boiling water and cook till it becomes a clear jelly. If wanted richer add to above, the juice and rind of another lemon, three more yolks of eggs, teaspoon butter and one more of corn-starch. Let cool and fill Patty Shells with the mixture covering with meringue. Or for Lemon Butter^ put four rounded tablepoons soft butter, two cups sugar and six eggs well beaten together in a custard kettle, stir almost constantly, add juice of three lemons and grated rind of two, and cook to consistency of honey. Pack in jars to use as wanted, and it will keep two or three months. To use, fill in any baked tart-shells and put in oven till mixture is hot. Or line patty-pans with the Sweet Paste, fill two-thirds full with the mixture adding a few pounded almonds, candied orange or lemon peel or grated Macaroons if liked, and bake in moderate oven about fifteen minutes.