CANNELONS, or FRIED PUFFS

Ingredients

• 1/2 lb puff-paste No. 1205
• apricot, or any kind of preserve that may be preferred
• hot lard

Instructions

1. Cannelons which are made of puff-paste rolled very thin, with jam inclosed, and cut out in long narrow rolls or puffs, make a very pretty and elegant dish.
2. Make some good puff-paste, by recipe No. 1205;
3. roll it out very thin, and cut it into pieces of an equal size, about 2 inches wide and 8 inches long;
4. place upon each piece a spoonful of jam, wet the edges with the white of egg, and fold the paste over _twice;_ slightly press the edges together, that the jam may not escape in the frying; and when all are prepared, fry them in boiling lard until of a nice brown, letting them remain by the side of the fire after they are coloured, that the paste may be thoroughly done.
5. Drain them before the fire, dish on a d'oyley, sprinkle over them sifted sugar, and serve.
6. These cannelons are very delicious made with fresh instead of preserved fruit, such as strawberries, raspberries, or currants: it should be laid in the paste, plenty of pounded sugar sprinkled over, and folded and fried in the same manner as stated above.