Polish Cakes

Give seven turns to half a pound of puff-paste, roll it out as in the foregoing cases, and then cut it tip into square pieces measuring rather better than two inches each way; wet these in the centre, and then fold down the corners, so as to make them all meet in the middle of the piece of paste; place a dot of paste in the centre of each, pressing it down with the end of the finger; egg them over, and bake them in a rather sharp oven, of a fine, bright, light colour; and just before they are done, shake some finely-sifted sugar over them; put them back again in the oven to melt the sugar, and then pass the red-hot salamander over them to give them a glossy appearance. Decorate this kind of pastry with red-currant or apple jelly.