hem
remain in oven a few minutes longer to glaze; put two and two
together with jelly between; or they may be served single.

729. +Cannelous.+-- Prepare 1 pound puff paste and roll it out 8
times, instead of 6; then take about 18 connelonghoelzer (they
consist of round pieces of wood about 5 inches long and a finger
thick, and can be bought at wholesale confectioneries) and rub each
piece of wood over with butter; roll the paste out very thin and cut
it into strips of about 1 inch wide and 9 inches long; wind a strip
of the paste around each piece of wood, snake-like, brush them over
with beaten egg, lay them in shallow tins and bake in a quick oven;
when done remove the pieces of wood and when cold fill the cannelous
with whipped cream flavored with vanilla and sweetened with sugar.

730. +Vole-au-vent.+-- Carefully prepare 1 pound puff paste and roll
and fold it 6 times; great care must be taken in doing this, as the
whole result depends upon it; after the last rolling let it lay in
summer 1/2 hour on ice, in winter in a cold place; when ready to use
roll the paste out 1 inch in thickness, place the dish on which the
vol-au-veut is to be served upside down onto the paste and cut off
the paste from the dish; turn the paste around and lay it on a tin
which has been dampened with water; make with the back of a knife a
few dents in it around the edge, brush the top over with beaten egg
and make with the point of a knife a slight incision in the paste
all round the top about 1-1/2 inches from the edge; this forms the
cover; bake in a very hot oven; do not open the oven for 10 minutes;
then open and if the vol-au-veut is a light brown cover with paper
and bake from 3/4 to 1 hour; when done remove the cover, put the
vol-au-veut onto the dish it was made to fit and set it for a few
minutes in the oven to dry; then fill with either ragouts or
fricasseed chickens, birds, rabbits or pigeons, put on the cover and
serve; or fill it with fresh or preserved fruit and serve as a
dessert.

731. +Vole-au-vent (with Strawberries and Whipped Cream).+-- Roll out
some carefully made puff paste 3/4 inch in thickness and cut it out
with a fluted cutter the desired shape, either round or oval; make a
slight incision in the paste 1 inch from the edge and bake in a very
hot oven; when nearly done brush it over with white of egg, dust
with sugar and put it back in the oven to glaze; when done remove
the interior, or soft crumbs, and fill th