Ladylocks Recipe

Instructions

1. Butter the ladylock irons, cut puff or plain paste into "ribbons" an inch wide, then wrap a "ribbon" about each iron lightly, winding from the small end to the large end.
2. Let each edge merely touch the other, without overlapping.
3. Lay the paste-covered irons on a wire frame and set in a hot oven to bake delicately brown.
4. If desired as a course for supper or luncheon, slip them off the irons on a hot platter and fill with creamed chicken, sweetbreads, oysters, mushrooms or lobster.
5. Serve individually with a spoonful of the white sauce which goes inside, poured around them.
6. On top of the sauce put a sprinkling of chopped parsley or browned bread crumbs.
7. During shortcake season serve cold filled with strawberries, raspberries or cherries, well powdered with sugar, and garnished with whipped cream.
8. Fill them with whipped cream, sweetened and flavored with vanilla, then pour over each a chocolate frosting.
9. Or make the filling after any recipe for lemon pie and cover the top with a meringue, browning it delicately in a moderate oven.