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Shortcakes

Rub together half a pound of butter and a pound of flour, mixing in a quarter of a pound of caster-sugar, a beaten egg and half a pint of milk. Dust a board with some flour and roll out the paste quite thin, then cut into small fancy shapes, brushing over the top of each with a paste-brush dipped in beaten white of egg, and dust some caster-sugar over the top; then butter some tin dishes, place the cakes in them and bake in a quick oven for about ten to twelve minutes, and serve either hot or cold, as desired.