Prepare a sheet of paste upon a baking-sheet as before, in the centre
of which put some apple marmalade (No. 1389) spread it within an inch
and a half of the edges all round, roll out a piece of the trimmings of
puff paste very thin, from which cut about forty narrow bands, wet the
edges of the paste, and string the bands tastefully over the marmalade,
forming diamond shapes; have ready a band of puff paste as in the last,
which place round the apples, pressing it closely to the bottom sheet,
egg the top, and bake as in the last; when done shake sugar over the
top, and glaze lightly with the salamander.