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 larger piece of pastry will require longer to bake through and through. Remove lid carefully, put in filling and replace lid. Raised Pie Crust. This paste is most wholesome and economical. For a good-sized pie take 3/4lb. flour and 3 ozs. butter or Nut Butter. Put the flour in a basin. Bring the butter to boiling point with a teacupful water. Pour in among the flour, stirring all the time till thoroughly mixed, then knead well. When nearly cold take off about a third and make the rest into a ball, flatten and work up by hand till the case is about 2-1/2 inches high, and slightly narrower at the top--Melton-Mowbray shape. Slip on to greased oven-plate, and when quite firm, fill rather more than half-full with haricots, tomatoes, &c. Roll out the bit of paste remaining, cut out lid, wet the edges of it and the pie-case and pinch together. Brush all over with egg. Ornament with the trimmings, brush again and bake in good steady oven for at least three-quarters of an hour. When ready, pour in some more gravy, or if to be used cold, some dissolved savoury jelly. Should there be difficulty at first in raising this entirely by hand, it might be moulded round a jar or round tin. Another way is to use a tart ring, but a very simple and handy way, which finds favour especially with children, is to make bridies. Divide the paste into ten or twelve pieces. Roll out a nice oval, put some savoury mixture on one half, wet edges with egg or water, press together and pinch into neat flutes, brush over with egg and bake. Suet Paste. Allow 3 ozs. vegetable suet to 8 ozs. flour. Chop the suet or run through nut-mill. Add to flour along with salt and pepper, and if liked, a little grated onion and chopped parsley. Make into a firm paste with water, which may have a little ketchup or "Extract" diluted in it.