nd bake in a
medium hot oven; when nearly done draw them to front of oven, dust
over some fine sugar and bake till done.

737. +Puites d'amour.+-- Prepare 10 ounces puff paste and roll it out
1/2 inch in thickness; cut out into 20 rounds, about 2 inches in
diameter, with a scalloped tin cake cutter; cut a round piece out of
the center of each one, so that only a ring remains; roll out the
remaining paste the same way, cut out 20 rounds, lay them in a tin
pan and brush over with the white of egg; put on the rings, brush
the top over with beaten egg and bake in a hot oven; when done dust
them over with sugar and let them remain for a few minutes longer in
oven to glaze; remove and shortly before serving fill them either
with whipped cream sweetened and flavored with vanilla or some
preserved fruit. NOTE.--Care must be taken not to get any egg on the
outside of tart, as this will prevent the rising.

738. +Neapolitans.+-- Take neapolitan paste, roll it out thin, brush
over with egg and bake in buttered tins to a light brown color; when
done cut the cake into two pieces; spread one piece with fruit
marmalade or jelly and lay the other over it; cut the whole into
small pieces, pour over a wine or maraschino glaze and set them for
a few minutes in the oven.

739. +D'Artois Grilles.+-- Prepare 1/2 pound puff paste, roll it out
and fold over 10 times; roll out one-half into a thin, square piece;
put this into a square, shallow tin pan, wet the edge with beaten
white of egg, spread over a thick layer of apricot or peach
marmalade and over this a thick layer of apple marmalade 1 inch from
edge; roll out the remaining paste, cut into strips, lay it over the
marmalade like lattice work, brush over with beaten egg and bake;
when done dust over some sugar, let it remain for a few minutes
longer in the oven and cut into pieces when cold. Another way is to
line a pie plate with puff paste, spread over a layer of apple
marmalade flavored with vanilla and bake; when done spread over a
thin layer of apricot marmalade and pour over this a sugar glaze;
make it smooth with a knife and cut into pieces before the glaze
becomes hard.

740. +Cream Tarts.+-- Line small patty forms with short paste (Muerber
Teig), fill them with vanilla cream (see Cream) and bake in a hot
oven; when done spread a thin layer of peach marmalade over the
cream, pour over the marmalade a little lemon glaze and let them dry
for a few minutes in front of oven; mix