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Plaits of Pastry

Make half a pound of puff-paste, and give it nine turns (see PUFF-PASTE). Roll it out till it is one-eighth of an inch in thickness, and cut it into strips the third of an inch wide. Fasten three, four, or five of these together at the ends, moistening the pastry with a little water to make the pieces stick together; plait them evenly and loosely, and fasten them at the other end. Place the plaits on an oiled baking-tin, brush over them beaten egg, and bake in a well-heated oven. These plaits are useful for ornamenting open tarts, or they may be sent to table on a separate dish, with small portions of jam of various colours placed in the empty spaces. Time to bake, about twenty minutes. Probable cost, 1d. each.