To Make Pate Shells From Puff Paste

Ingredients

• one pate shell
• two
• two rings writh the holes cut in them on top of the whole round
• two layers

Directions

1. Roll the paste to a quarter of an inch thickness. Cut into rounds with a fluted or plain cutter. Use the circles or rounds for one pate shell ; cut a hole in the center of two with a small cutter. Moisten the edge of each circle with a very little water, as too much water will hold the edges down and make them heavy. Place the two rings writh the holes cut in them on top of the whole round, pressing the edges lightly together. Glaze them on the top with an egg if you like; the egg must not go over on the edges. Use the small pieces that are cut from the rounds for covers after the cases are filled. Bake them in a sep- arate pan, as they do not require as long a baking.

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3. Tarts are made with the two layers, cutting one in a circle and placing it on the round the same as for a pate. Fill with jelly, jam, preserves or lemon cream, the same as for lemon pie, first cooking the lemon cream in a double boiler. When cool fill the tart shells. Serve cold.