ice chest to get very firm; then put on the board, and gently roll it
down to three-quarters of an inch in thickness. Great care must be
taken to have every part equally thick. Cut out pieces with a round
tin cutter three and a half inches in diameter, and place in the pans.
Take another cutter two and a half inches in diameter, dip it in hot
water, place in the centre of the patty, and cut about two-thirds
through. In doing this, do not press down directly, but use a rotary
motion. These centre pieces, which are to form the covers, easily
separate from the rest when baked. Place in a very hot oven. When they
have been baking ten minutes close the drafts, to reduce the heat;
bake twenty minutes longer. Take from the oven, remove the centre
pieces, and, with a teaspoon, dig out the uncooked paste. Fill with
prepared fish or meat, put on the covers, and serve. Or, if more
convenient to bake them early in the day, or, indeed, the previous
day, put them in the oven twelve minutes before serving, and they will
be nearly as nice as if fresh baked. The quantities given will make
eighteen patties.


Chicken Patties.

Prepare the cream the same as for oysters, and add to it one pint of
cold chicken, cut into dice. Boil three minutes. Fill the shells and
serve. Where it is liked, one teaspoonful of onion juice is an
improvement. Other poultry and all game can be served in patties the
same as chicken.


Veal Patties.