Roll the other half of the paste into a rectangular sheet, dot one half with tiny bits of butter, fold the unbuttered paste over the other, dot half of this with bits of butter, fold as before, dot one half with butter, fold as before, then roll out into a thin sheet for the upper rounds. The paste may be chilled to advantage before rolling. In pastry making a magic cover may be used more successfully than a marble slab. [Illustration: PEARS BÉATRICE] Pears Béatrice Cut choice pears in halves, lengthwise; remove the skin and the seed cavity. Cook tender in a little sugar and water. Cut into small bits enough French candied fruits to half fill the cavities in the pears. Mix the fruit with apricot, peach or apple marmalade and use to fill the open spaces in the pears. For a dozen halves of pears, scald one pint of rich milk; sift together, several times, three-fourths a cup, each, of sugar and flour, dilute with some of the hot milk and stir until smooth and return to the rest of the milk; stir the whole until thick and smooth, cover and let cook fifteen minutes, stirring occasionally. Beat the yolks of five eggs; add one-fourth a cup of sugar and half a teaspoonful of salt and beat again, then stir into the hot mixture; continue stirring until the egg is cooked, then fold in the whites of five eggs, beaten dry, continuing the cooking and folding until the white is set or cooked. Flavor with a teaspoonful of vanilla extract. Turn part of this cream into an au gratin dish (sometimes called cocotte and sometimes Welsh rabbit dish). Dispose the pears in the cream, cover with the rest of the cream, sprinkle the whole with dried and pulverized macaroons, mixed with melted butter. Set the dish into the oven to brown the crumbs. Serve hot in the dish. [Illustration: GREEN CORN AU GRATIN IN RAMEKINS] Green Corn au Gratin in Ramekins Cook one slice of onion and a slice of green pepper, chopped fine, in one or two tablespoonfuls of butter, until softened and yellowed; add two tablespoonfuls of flour and half a teaspoonful of salt and cook until frothy; add two cups of thin cream and cook and stir until boiling, then stir in sweet corn, cut from the cob, to make quite a consistent mixture. One or two beaten eggs may be added, if desired. Turn into buttered ramekins and cover with two-thirds a cup of cracker crumbs mixed with melted butter; let cook in the oven until the crumbs are browned. Serve as an entrée at dinner or luncheon, or as the chief dish at supper or luncheon. [Illustration: KUGELHOPF KUCHEN SLICED AND TOASTED] [Illustration: KUGELHOPF KUCHEN READY TO SHAPE] Kugelhopf Kuchen for Afternoon Tea Take one pound of flour (four cups), ten ounces (one cup and a fourth) of butter, two tablespoonfuls of sugar, one-fourth a teaspoonful of salt, one cake of compressed yeast, two or three tablespoonfuls of lukewarm water and seven eggs.