Plaits

Give nine turns to half a pound of puff-paste, roll it out to the thickness of the eighth of an inch, and then cut this into bands about five inches in width, and divide these into narrow strips a quarter of an inch wide. Take four of these strips, and after fastening them together at one end, with a little egg or water, plait them neatly but rather loosely together, and when finished, fasten the ends. As each plait is completed, place it on a baking-sheet, and when they are all ready, egg them over and bake them of a light colour; and when done, let them be glazed as usual; just before sending these cakes to table, decorate them by placing in the small cavities some dots of bright currant or apple jelly, and some greengage jam.