Sift together flour, baking powder, salt and sugar; add well-beaten egg and melted shortening to milk and add to dry ingredients to make soft dough. Roll out on floured board, ⅛ inch thick. Cut out with medium-size biscuit cutter which has been dipped in flour. Then taking a smaller cutter, cut ½ of these rounds again. Brush the large rounds lightly with melted butter. Then take the outer rings and lay on top of the large buttered rounds. Put on greased baking tin. Put a teaspoon of jam in each tart and bake in hot oven (475°) for about 10 minutes. The small centers can be brushed with butter and baked in the same manner and served as little tea biscuits.

Makes 10 tarts with 10 tiny biscuits.

All measurements are level

While no one looked he slyly took

A piece of pie crust fence,

And next he ate a pretzel gate—