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 six times and letting the paste rest from time to time for a few minutes. At the last time, fold it in two and reduce it to the necessary thickness that is, about one third of an inch. After each folding press the edges gently with the rolling pin to shut in the air, and turn the paste so as to roll in a different direction.

When the paste has had six turns cut it into the desired forms and put on ice, or in a cold place for twenty to thirty minutes before putting it on the oven, which must be very hot, with the greatest heat at the bottom.

The puff past is used for patè shells and vol-au-vent cake and for light pastries of all kinds.

Dilute three teaspoonfuls of flour with two teaspoonfuls of oil. Add two eggs, a pinch of salt, and mix well. This mixture will take on the aspect of a smooth cream and is used to glaze fried brains, sweetbreads and the like. All these things are first to be scalded in boiling salt water. Add a pinch of salt and one of pepper when taking from the water. The brains, sweetbreads etc. are then to be cut in irregular pieces, thrown into the paste, or cream, described above and fried in oil or good lard.