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Turnovers

Make some good pastry, roll it out to the thickness of a quarter of an inch, and stamp it in rounds from four to seven inches in diameter, lay fresh fruit and sugar, or jam, on one half of the pastry, moisten the edges, and turn the other half right over. Press the edges closely, ornament them in any way, and brush the turnovers with white of egg. Sprinkle a little powdered sugar over them, and bake on tins in a brisk oven. Serve on a dish covered with a neatly-folded napkin. Time to bake, fifteen to twenty minutes. Probable cost, 1d. each. Sufficient, one pound of pastry will make two dozen turnovers.