Short Cake

Cut puff-paste, made with a pound of flour and six or eight ounces of butter, in square or round pieces, bake; when cold, spread sweetened strawberries on, then cover with another cake, spread strawberries again on it, etc. Strawberry-jelly may be used.

Plum

Mix well in a vessel a pound of sugar with a pound of butter, and then again with eight eggs, one at a time, also half a pound of raisins, half a pound of flour, a little rum, and a little yeast. Line a mould with buttered paper, turn the mixture into it, not filling it more than two-thirds full, place it in a warm but not quick oven for nearly two hours, remove the mould, and serve hot or cold.

Tea Cake

Put half a pound of flour on the pasteboard, and in the middle of it a pinch of salt, half an ounce of sugar, two eggs, four ounces of melted butter, and cold water enough to make a rather stiff paste. Knead well, roll down to about a quarter of an inch in thickness; cut it in pieces with a knife or paste-cutter; moisten the top with water by means of a brush, dust with sugar, and bake in an oven at about 370 degrees Fahr. Serve cold.

Viennois

Make some biscuits in boxes, and when cold, cut off a little piece on the top, in the centre, which place you fill with peaches or apricots in compote; put two together; serve cold.

With Jelly

Proceed as above in every particular, using currant, or raspberry jelly instead of compote.