These dishes are used for rims and upper crusts of.

Pastry, 460. Bag, to Make, 591. Desserts, 475–479. Pâte à Choux 2½ tablespoons flour ½ teaspoon salt ¼ cup melted butter Beat egg yolks slightly beaten Salt Mustard Cayenne Put butter in a moderate oven. Curried Eggs II 4 cups White Stock II or III 1 slice onion ⅓.