Then proceed in the manner explained for the making of puff paste.

To make good puff paste one must have all the ingredients cold.

Line patty-tins with puff paste; fill with the mixture and bake twenty minutes.

Bake it in buttered dishes, laying puff paste round the edges.

Make a rich puff paste and bake it in small patty-pans.

Make a puff paste; roll about twice the thickness you would for pie.

A rich puff paste may be substituted for the nouilles pastry if preferred.

Have ready either bread pates or pates made from puff paste.

This rough puff paste is very suitable for small sausage rolls.

However, it is always preferable to make puff paste without the assistance of ice.

Still another method is followed when puff paste or fancy pastry dishes are desired.

Line little patty pans with puff paste, or any rich paste, rolled very thin.

Add a little water and cover with puff paste.

Shells of puff paste will rise best if baked on flat patty-pans, or tin plates.

When hard, use the same as puff paste.

For these we require some richer puff paste.