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Short Paste Cake

Put a pound of fine flour into a basin; scoop out a hollow in the centre of it, and put into this ten ounces of fresh butter, a pinch of salt, a dessert-spoonful of powdered sugar, and a quarter of a pint of water. Work all together with the fingers, and when necessary add another quarter of a pint of water. To make a smooth, firm paste, gather this together into a lump, and leave it in a cool place for a couple of hours. Roll it out to an oblong shape, an inch and a quarter thick. Score the edges with a knife, and mark it on the top in any fanciful pattern. Brush over with beaten egg, and bake in a quick oven. Time to bake, about half an hour. Probable cost, 1s. Sufficient for three or four persons.