Make half a pound of puff paste (No. 1132), which roll to the thickness
of a penny-piece, beat three quarters of a pound of finely sifted sugar
in a basin with the whites of two eggs and a little lemon-juice; if too
stiff add a little more white of egg, beat well, spread over the sheet
of paste, and cut it into pieces three inches long and one broad, lay
them upon your baking-sheet and bake in a slow oven.
There are likewise a great many small cakes which may be made from puff
paste in all variety of forms, with different shaped cutters, and
ornamented with different preserves, or meringued in any pattern or
design you may fancy, but these must be left entirely to the taste.