Disposing Of Pastry

It is not always au easy matter to dispose of all the soraps of pastry left af ter making patties or pies of any kind. In olden times there was a variety of nice little cakes made of small pieces of fine pastry and garnished with jelly, jams or sweetened creams whipped to a stiff froth and llavored. The well known "wells of Cupid, " as they were known in those sentimental days, were nothing more than tiny flat cakes of pastry with a raised ring of pastry laid on thern; the cavity in the center beirig filled with jelly or jam of some bright color. These "wells" are sometimes made of cold boiled plum pudding, garnished with a creamy hard brandy sauce, and they are then served at the holiday season and known as "wells of Noel." Almost any plain cooky dough may be rolled out and cut up into circles and rings of equal size, and have a ring laid on every circle and the cakes baked. The cavity in the center may be filled with brigbt red currant jelly. Those dainty little cakes called "marigolds" may be made of puff paste ot any pastry or cake barrier that can be rolled out. They are especially nice made of puff pastry glazed with sugar and baked a golden hue. Out out 20 circles of pastry with a fluted cutter about two inches in diameter. Then stamp out an equal number of rings about three-quarters of an inch in diameter. Put these tiny rings in the center of the large circles and stick pieces of blanched and sbredded almonds around the centerpieces. Dredge these cakes with sugar and bake them in a quick oven for about ten minutes, or until they are a nice golden brown. Arrange littJe strips of red currant jelly lengthwise around the edge between the strips of ahnond. These represent the petals of the flower. These cakes are tronblesome to make, but are nice for a child's party orother gala occasion. ' 'King ELenry's Ehoestrings: ' are strips of pastry arranged in four loops iu the shape of a St. Andrew's cross. They are decoratcd with bits of green grapë jelly and red currant jelly to represent rubies and emeralds. Where a cooky batter is used pieces of candi ed cherry and green lime or the prettier candied angélica can be used. Other cakes may be made in the form of small wreaths made of little leaves of pastry when baked. Bits of bright jelly set in various hollows of the wreath renresont blossoms. These are a deligbt to