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Croquant Paste

Mix two ounces of finely-sifted loaf sugar with a quarter of a pound of fine flour. Add the well-beaten yolks of eggs till it forms a stiff paste. Roll it out about the eighth of an inch in thickness, and, with an ordinary pastry cutter, cut it out into pretty little shapes. Let these dry a short time, then brush them over with the white of an egg, sift a little sugar over them, place them on a tin, and bake them for a few minutes in a moderate oven. Take them from the tin before they are cold, and place them on the tartlets, etc., for which they are intended. Sufficient, two or three for a small dish of pastry. Probable cost, 4d. for this quantity.