76 CREAM HORNS Roll pastry 1/8 inch thick. With sharp knife cut into long strips, 1/2 to 3/4 inch wide. Make cornucopias out of stiff brown paper, one strip for each pastry. Wind strips of pastry around cornucopias in spiral fashion, letting edges overlap a little. Bake in hot oven, 400 deg. F., for 15 to 20 minutes. Remove cornucopias and cool. Fill as above. BOUCHEES Roll out dough 1/4 inch thick on lightly floured board. Cut in 3 inch circles, using fluted cutter. Use a 2 inch cookie cutter and cut circles in half of the 3 inch circles. Do not remove the centre sections. Brush edges of remaining circles with cold water. Place on each one a circle with cut centre. Press outer edges to seal. Paint pastry tops with 1 egg beaten with | tablespoon cold water. Place on baking sheet lined with brown paper. Chill. Bake in hot oven, 450 deg. F., for 5 minutes. Reduce heat to 350 deg. F., and bake another 20 minutes. When;cool: enough to handle scoop out soft interior. (The lids can be used later to top the filled bouchees.) Cool. Store. ECCLES CAKES Pastry: 2-1/2 cups once-sifted all-purpose flour 1 teaspoon salt 1 cup shortening (1/2 lard and 1/2 1 egg margarine) Water Juice of 1 lemon Filling: 2 tablespoons margarine or butter Cinnamon, if desired 4 tablespoons brown sugar 1 cup currants Glaze: 1 beaten egg Sift dry ingredients. Rub in shortening until mixture looks like fine crumbs. Combine egg, lemon juice and enough water to make 1/2 cup liquid. Beat. Add to flour and blend to make a smooth pastry ball. Roll dough into rectangle and fold in three, then roll and fold again. Cover. Chill in refrigerator overnight. Next day roll out dough 1/4 inch thick and cut into rounds with 3-1/2 inch cookie cutter. Mix filling ingredients and place a teaspoon of the filling in centre of each circle. Draw edges together and then flatten with rolling pin. Turn over and brush with beaten egg. Dust with sugar. Score (not through pastry) with blunt edge of knife. Place on cookie sheets and bake in hot oven 400 deg. F., for about 15 minutes. CURRANT SLAB Filling: 3 cups currants 2 or 3 tablespoons cornstarch 1 cup sugar 2 tablespoons butter 1-1/2 cups water , Vanilla or lemon flavoring Pastry: 2 cups all-purpose flour 3/4 cup butter or shortening Pinch of salt Ice water 1 teaspoon baking powder Put currants into pan with sugar and water. Boil 10 minutes. Thicken with cornstarch mixed to a paste with cold water. (Use 3 tablespoons cornstarch if mixture is too thin.) Cook 5 minutes more. Remove from heat. Stir in butter and flavoring. Cool. Mix dry ingredients for pastry. Cut in shortening. Add ice water to make pastry. Divide dough into two halves. Roll out on lightly-floured board. Fit half into bottom of utility pan. Spread with currant filling. Cover with second half of pastry. Bake in hot oven, 400 deg. F., for 20 to 30 minutes or until done. CHEESE STRAWS Roll puff paste or plain pastry 1/4 inch thick. Spread one half with grated cheese mixed with a dash of cayenne pepper and salt. Fold, pressing edges together tightly, fold again, pat and roll out 1/4 inch thick. Sprinkle with cheese and repeat the steps. Repeat again. Cut into strips, 5 inches long and 1/4 inch wide. Bake in hot oven, 400 deg. F., for 8 to 10.minutes or until done.