_before_ the pastry is put in, and then the heat should be moderated.
This can of course be managed best with a gas oven.

This rough puff paste is very suitable for small sausage rolls. Roll out
for last time quite square. Divide into nine equal squares, put a small
quantity of sausage meat on centre, wet edges and press together. Brush
over with egg and bake. Remember never to brush the edges with egg, as that
would stick them together and prevent rising.


Rich Puff Paste

suitable for patties, vol-au-vent, &c., is made as above, but with 6 ozs.
butter to 8 ozs. flour. For patties leave the paste at last rolling out
1/2 inch thick. Stamp out into rounds with lid or biscuit-cutter, about
2-1/2" or 3" diameter, and with a smaller cutter mark about half-way through
the paste. Brush with egg and put on oven-plate. See that the oven is
specially hot, and yet regulated so that the pastry will not scorch before
thoroughly risen, as the oven door must not be opened for fifteen to twenty
minutes after putting in. They should rise to three or four times the
thickness of the paste. Allow to bake some time longer, remove from oven,
and with a sharp-pointed knife remove the centre lid. Fill in with the
mushrooms, tomatoes, &c., replace top, and make very hot again before using.


Vol-au-Vent

is done exactly in same way, only all in one. Cut out the whole of the
paste round, oval or square, and with a sharp-pointed knife mark half-way
through all round about an inch from the edge. Bake as for patties, but the