Pie and Pastry Recipes

~TART SHELLS~–Roll out thin a nice puff paste, cut with a small biscuit
cutter. With cutter take out the centers of two or three of these, lay
the rings thus made on the third and bake immediately. Shells may also
be made by lining pattypans with the paste; if the paste is light the
shells will be fine and may be used for tarts or oyster patties. Filled
with jelly and covered with meringue (a tablespoonful of sugar to the
white of an egg), and browned in the oven.

Easter Recipes