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Patties

Have ready some fine puff paste, put in the ice chest to get firm, then roll about three-quarters of an inch in thickness. Have the pastry rolled equally thick; cut with a round cutter three and a half inches in diameter, and put in the pans; use another cutter two and a half inches in diameter, dip it in hot water, place in the center of the patty, and cut about twothirds through. The center pieces are to form the covers, and separate very easily from the rest when baked. Put in a very hot oven; after baking ten minutes reduce the heat, then bake fifteen minutes longer. Remove from the oven and take out the center pieces, and scrape out the uncooked paste with a knife or spoon. Fill with the meat, put on the covers and serve.