Show 1 A is fo k A rissole I Is nothing but a n croquet 1 wrapped In pastry and fried In boiling l 1 lard hard lart S Special eoal Irons Iron come como for boing frying these dainties but they thoy not are aro I l sary Roll Hal out thin squares of or puff paste and on top place tho the croquet mixture of at chicken stirred Into a well seasoned 1 t white sauce an and 1 molded mottled when cold Into regular croquet shapes shapes Fold the time pastry around the time meat seal gral the time I edges hes white of oC egg elg dip Into egg eS 1 and wel well seasoned 1 bread brend crumbs and amI fry in ij boiling bOing lard are sheets of at pastry rolled roiled very thin tutu and dotted with currant cur cur- rant Jel Jelly orange marmalade marmula or any desired Ie preserve A large sheet of oC pastry Is rolled roBed thin C covered ered with wih dots of the time preserves s and topped with another sheet of ant wih pas pas- u try To prevent pre the limo Jam from spreading the timo pastry about the Jelly jeBy Is wet with Ice water vater for or about half hult an Rn Inch about tIme tho edge edse Cut in circles diamonds or any de- de I wired sim-ed 1 shape hape pinch tho the edges together ether j de-j mon brush with white of oC egg and china 1 I I Th These se can en cither be fried friet I II I I In hot lard larch or what Is easier easler baked Inn In Jr I a n hot oven o for lor about 15 16 mimics I I. I |