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Rissoles and Patty Cases

Rissoles are very dainty entrees, considered elaborate enough for the most formal occasion. Cut puff paste in oblong pieces three by four inches, or stamp out in rounds. Place a spoonful of any savory meat mixture (creamed chicken, sweetbreads or mushrooms, daintily seasoned, being most suitable) on the lower half, fold over the wet edges of upper half and press well together. A sauce is served with them. A satisfactory proportion is two tablespoons of butter, two tablespoons of flour, one cup of chicken or other stock. Study to season the mixtures and sauces in a way all your own, setting the seal of your own dainty individuality upon the dishes you prepare.

For patties, roll puff paste one-fourth inch thick, stamp out rounds with French cutter, remove centers from half the rounds, forming rings. Wet the edges of whole rounds, lay on the rings and press well together. Chill and bake twenty-five minutes. - See Page XVII.

A Pie Mold In the "old country" where pastry is more hygienic than in America, it would be looked upon as deadly to eat a pie with a soaked under crust. Either there is no under crust, simply a well baked top and a filling of anything from pigeons to fruit, or a pie mold is made. For this purpose, puff paste may be used, or what the Scotch call "half puff," a pastry we would class as rich, with about half as much butter as flour. This paste is put on the outside of a bowl of tin or graniteware, and pricked all over to keep it from puffing up in unseemly bubbles. A lil is fashioned from another round of pastry covering a saucer. It is ornamented with medallions and scalloped edged ribbons of paste, put on according to the cook's taste. It must be very carefully baked and turned frequently. When cold slip it off the mold and serve in any way desired. It may hold creamed meat, any stewed fruit or fresh fruit with powdered sugar sifted over it. - See Page XXI.