I also make with the trimmings of puff paste the following little cakes : if you have about a quarter of a pound of puff paste left, roll it out very thin, about the thickness of half a crown, put half a spoonful of any marmalade on it, about one inch distance from each other, wet lightly round them with a paste-brush, and place a piece of paste over all, take a cutter of the size of a crown piece, and press round the part where the marmalade or jam is, with the thick part of the cutter, to make the paste stick, then cut them out with one a size larger, lay them on a baking-tin, egg over, then cut a little ring in paste, the size of a shilling, put it on them, egg over again, place in a nice hot oven for twenty minutes, then sugar over with finely sifted sugar, so as to make it quite white all over, then put back into the oven to glaze : should the oven not be sufficiently hot, take a salamander, or, for the want of one, a red-hot shovel, full of live coals, may be used; serve in the form of a pyramid. A little currant jelly in the ring looks well.