Show FRENCH PASTRIES tries IE beautiful small cakes and pantries pos which are so attractively decorated and wo we find so BO expensive when we come to purchase may be prepared at homo home with little work f there are arc several kinds of foi foundations inda the puff paste panto chow paste this Is tho the kind used when making cream then the cake foundation and short broad bread pastry almond slices spread tho the entire shoot sheet of 0 cake vilh a tart jelly or jain beaten to a paste then cut it into strips three to four inches long and one and one half inches wide spread the sides witt jelly top each with a heavy ine made with two egg whites eight to spoonfuls ble of sugar and one fourth teaspoonful of almond extract arrange with a pastry tube then kle hlo with powdered sugar and top with shredded almonds monds nl place in a slow blow oven to lightly brown neapolitan squares cut the cake into two inch squares spread half the squares with apricot jam currant jelly or orange marinn marina lade hide cover with the squares square and press together between boards until firmly joined now spread the sides with will jelly benten to n paste with a few drops of water and dip each into alne ly chopped coconut lee ice the tops with ti li thick chocolate icing and in the center place a 0 halved maraschino cherry cut side down nud add stem and leaves of citron or green icing fruit Pa pastries use tl the io cake foundation cut into I 1 strips squares or rounds put together with a custard crenin of orange ornnie lemon leinon or jolly jelly on top ot of each place a halved pear or peach which has been cooked until transparent in a heavy using one cupful of tho juice and three fourths cupful of sugar while cooling basto with this as this will give tt nice glaze when the fruit la in arranged pipe a n border joorde of whipped cream sweetened an and flavored nil all around the sides and top 6 1032 western newspaper paper union I 1 |