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Cannelons, or Fried Puffs

Make some fine puff paste (see PUFF PASTE). Roll it very thin, and cut it into pieces two inches wide and six inches long. Place a tea-spoonful of jam on each piece, and fold the ends over. Press the edges (which must be brushed with water or the white of egg), and fry the cannelons in hot fat. When they begin to brown, draw them to the side of the fire, or the pastry will be sufficiently browned before it is cooked through. Drain them well by laying a piece of blotting paper on a dish before the fire, and placing them on it for a minute or two. Arrange them in a pile on a napkin. They may be made with any sort of jam, or with fresh fruit. Time to fry, ten minutes. Probable cost, 2s. Sufficient, one pound of puff paste for a large dish.