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Jam Patties

Rub two ounces of fresh butter into a quarter of a pound of dried and sifted flour. Add a pinch of salt and a salt-spoonful of sugar, and moisten with the yolk of an egg, beaten up with two table-spoonfuls of cold water. Roll the paste out twice, and each time spread an ounce of butter on it. Dredge a little flour over it, fold it up in a roll, and let it stand in a cool place for an hour or two. Before making it up roll it out once or twice, and the last time leave it the thickness of half an inch, then stamp it out in fourteen small rounds, and with a smaller cutter stamp again quite through six of them, leaving a ring three-quarters of an inch wide. Lay a pastry ring on each perfect round, first moistening it a little with water to make it adhere securely. Bake the patties in a quick oven, fill them while warm with jam, and put on the top a small ornament, which has been lightly baked with the patties. Time, ten minutes to bake the patties. Probable cost, 1 1/2d. each. Sufficient for six patties.