PUFF PASTE OF SUET.

Two cupfuls of flour, one-half teaspoonful of salt, one teaspoonful of baking powder, one cup of chopped suet, freed of skin, and chopped very fine, one cupful of water.  Place the flour, sifted with the powder in a bowl, add suet and water; mix into smooth, rather firm dough.

This paste is excellent for fruit puddings and dumplings that are boiled; if it is well made, it will be light and flaky and the suet impreceptible.  It is also excellent for meat pies, baked or boiled.  All the ingredients should be very cold when mixing, and the suet dredged with flour after it is chopped, to prevent the particles from adhering to each other.

POTATO CRUST.

Boil and mash a dozen medium-sized potatoes, add one good teaspoonful of salt, two tablespoonfuls of cold butter and half a cupful of milk or cream.  Stiffen with flour sufficient to roll out.  Nice for the tops of meat pies.

TO MAKE PIE CRUST FLAKY.

In making a pie, after you have rolled out your top crust, cut it about the right size, spread it over with butter, then shake sifted flour over the butter, enough to cover it well.  Cut a slit in the middle place it over the top of your pie, and fasten the edges as any pie.  Now take the pie on your left hand and a dipper of cold water in your right hand; tip the pie slanting a little, pour over the water sufficiently to rinse off the flour.  Enough flour will stick to the butter to fry into the crust, to give it a fine, blistered, flaky look, which many cooks think is much better than rolling the butter into the crust.

TARTLETS.  No. 1.

Tarts of strawberry or any other kind of preserves are generally made of the trimmings of puff paste rolled a little thicker than the ordinary pies; then cut out with a round cutter, first dipped in hot water, to make the edges smooth, and placed in small tart-pans, first pricking a few holes at the bottom with a fork before placing them in the oven.  Bake from ten to fifteen minutes.  Let the paste cool a little; then fill it with preserve.  By this manner, both the flavor and color of the jam are preserved, which would be lost were it baked in the oven on the paste; and, besides, so much jam is not required.

TARTLETS.  No. 2.

Tartlets are nice made in this manner:  Roll some good puff paste out thin, and cut it into two and a half inch squares; brush each square over with the white of an egg, then fold down the corners, so that they all meet in the middle of each piece of paste; slightly press the two pieces together, brush them over with the egg, sift over sugar and bake in a nice quick oven for about a quarter of an hour.  When they are done, make a little hole in the middle of the paste and fill it up with apricot jam, marmalade, or red currant jelly.  Pile them high in the centre of a dish on a napkin and garnish with the same preserves the tartlets are filled with.