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Sausage or Meat Rolls

INGRE- DIENTS for 12 rolls.-1 lb. of puff-paste, sausage-meat, the yolk of 1 egg. AVERAGE COST, 1s. 6d.

Make 1 lb. of puff-paste; roll it out to the thickness of about 1/2 inch, or rather less, and divide it into 8, 10 or 12 squares, according to the size the rolls are intended to be. Place some sausage-meat on onehalf of each square, wet the edges of the press the edges together, and trim them neatly with a knife. Brush the rolls over with the yolk of an egg, and bake them in a well-heated oven for about 1/2 hour, or longer should they be very large. The remains of cold chicken and ham, minced and seasoned, as also cold veal or beef, make very good rolls.

TIME.- hour, or longer if the rolls are large.

September to March or April.

SEASONABLE, with sausage-meat, fro n