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Rissoles, Sweet

Roll and stamp the pastry in small rounds, as for ordinary rissoles. Lay in the centre a spoonful of jam or marmalade, put a round of pastry on the top, and press the edges securely. Brush the rissoles over with egg, lay a little ring of pastry on the top of each, brush over with egg again, and bake on a baking-tin in a well-heated oven. When the pastry is set, take the rissoles out, sift finely-powdered sugar over them, and return them to the oven for a few minutes. Serve on a neatly-folded napkin. Time to bake, about twenty minutes. Probable cost, 1d. each. Sufficient, a dozen for a dish.