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Polish Tartlets

If a little piece of puff-paste is left after making vol-au-vents, or tarts, or any other articles of that sort, it may be advantageously used as follows. Roll out the pastry till it is very thin, and cut it into pieces a little more than two inches square. Moisten the surface of these with a little water, and fold over the corners so that they will all meet in the centre. Put a little ball of pastry in the centre of each, and press it lightly down with the finger. Brush the tartlets over with egg, sprinkle a little powdered sugar upon them, and bake in a hot oven. Before serving, put a little bright-coloured jam round the little ball of pastry, and serve the tartlets on a neatly-folded napkin. Time to bake, a quarter of an hour. Probable cost, 6d. each. Sufficient, a quarter of a pound of puff pastry for each moderate-sized dish.