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Vol-au-Vents with Strawberries

Prepare one pound of puff-paste, giving it six and a half turns; roll it out to about one-eighth of an inch in thickness, and with a fluted cutter about two inches in diameter cut about thirty rounds. Then cut out the center of these with a cutter one and one-fourth inches in diameter. Work up the balance of the paste and with it form an equal number of rings cut out in the same manner. Place them on top of one another. Have ready four ounces of sugar boiled to the caramel degree, dip the tops of the vol-au-vents into it, and afterward into coarsely-sifted loaf-sugar, and bake in a brisk oven. Put three ounces more of sugar into the saucepan with the caramel, reduce it again to the caramel degree, then add about one teacupful of the strained juice of strawberries. Fill the vol-au-vent cases with whole strawberries, cover with the syrup, and serve.