Roll out paste, about the eighth of an inch thick; rub over a plain mould with a little fresh butter; lay on the paste very even, and equally thin on both sides; pare it round the rim; then with a small penknife cut out small pieces, as fancy may direct, such as diamonds, stars, circles, sprigs, etc.; or use a small tin cutter of any shape: let it lie to dry sometime, and bake it a few minutes in a slack oven, of a light color: remove it from the mould, and place it over a tart, or any other dish of small pastry.