A VOL-AU-VENT OF FRUIT.
It is now the fashion to fill vol-au-vents with fruits richly stewed with sugar until the syrup is almost a jelly; it forms a very pretty entremêt.
PETITS VOL-AU-VENTS.
These are made in the same way, but cut in small rounds, the crumb of the larger is scooped out, and the hollow filled with any of the varieties of patty preparations or preserved fruits.
MINCE PIES.
Grease and line tin patty-pans with a fine puff paste rolled out thin ; fill them with mince-meat, cover them with another piece of paste, moisten the edges, close them carefully, cut them evenly round, and bake them about half an hour in a well-heated oven.
PATTY MEATS
May be prepared from any dressed materials, such as cold dressed veal, beef and mutton,
