What may be done with bits of paste not utilized in making pies?
When éclairs are desired, make the paste as for cream puffs.
Butter a deep dish, and line the bottom and sides of it with paste.
If wrapped in paste, it will not be done in less than five hours.
Butter the sides of a pot, and line them with paste nearly to the top.
Lay a lid of paste all over the top, leaving a hole in the middle.
Notch and ornament it handsomely with leaves and flowers of paste.
Mix the whole together, and pound it to a paste in a marble mortar.
Notch the edges handsomely, and put a paste flower in the centre.
If it is too hot, the paste will bake before it has risen sufficiently.