MILLEFEUILLES
Roll puff-paste turned six times to the thickness of one half inch; cut it with a pastry wheel into pieces three inches long and one inch wide. Brush the tops of the pieces with egg, and sprinkle them with sugar. Let them stand on ice one half hour, and then bake in a hot oven for twenty minutes, or until well browned; these are served in place of cakes. Or, cut the paste three and a half inches long and two inches wide, and when baked place two pieces together with a thin layer of apricot jam between them, and cover the top with meringue. These are served as a dessert dish for luncheon.
TARTLETS
Cut puff-paste into rings the same as for pâté shells. Use tart paste for the under crust. After they are baked fill the center with pineapple, with any preserves, or with apple pur6e covered with apricot jam.
PAGANINI TARTLETS
Roll puff-paste one eighth inch thick; cut it with a pastry wheel into squares of three and a half to four inches. Turn the points together in the middle, and press them down lightly. Bake; then put a spoonful of jam in the center of each, and cover the jam with meringue; place them in the oven a moment to brown.
TO GLAZE PASTRY
Take an egg and one tablespoonful of water, and beat the egg enough to break it, but not enough to make it froth. The yolk alone may be used with the water, but the white alone will not give it color. Brush it lightly over the pastry, using a brush or quill-feather, and dust it with a very little sugar. This will give a brown and polished surface to the pastry.
When two layers of pastry are to be stuck together, brush the top of one with water, and lay the other on it before baking them.
