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Patty Shells

Follow the directions for making puff-paste. One half pound of flour will make about six patty shells.

Roll the paste to a thickness of one fourth inch; stamp out with a large round cutter and cut the centers from half of the rounds. Lay the rings thus made on the whole rounds, pressing them down so that they will stick together. In cold weather it may be necessary to wet the top of the large rounds near the edge to make sure that the rings will not slip. If deeper patty shells are wished two or three rings may be placed on top of the rounds instead of one.

Have the oven as hot as for baking white bread. The shells should rise in ten minutes and then take twenty minutes longer to bake through and brown. There will usually be a little soft dough left in the center. This should be carefully removed with a fork.