Roll out paste, as [No. 8], 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, &c.; or use a small tin cutter of any shape: let it lie to dry some time, and bake it a few minutes in a slack oven, of a light colour: remove it from the mould, and place it over a tart, or any other dish of small pastry.
Derby or Short Cakes.—(No. 87.)
Rub in with the hand one pound of butter into two pounds of sifted flour; put one pound of currants, one pound of good moist sugar, and one egg; mix all together with half a pint of milk: roll it out thin, and cut them into round cakes with a cutter; lay them on a clean baking-plate, and put them into a middling-heated oven for about five minutes.
Egg and Ham Patties.—(No. 88.)
Cut a slice of bread two inches thick, from the most solid part of a stale quartern loaf: have ready a tin round cutter, two inches diameter; cut out four or five pieces, then take a cutter two sizes smaller, press it nearly through the larger pieces, then remove with a small knife the bread from the inner circle: have ready a large stew-pan full of boiling lard; fry them of a light-brown colour, drain them dry with a clean cloth, and set them by till wanted; then take half a pound of lean ham, mince it small; add to it a gill of good brown sauce; stir it over the fire a few minutes, and put a small quantity of Cayenne pepper and lemon-juice: fill the shapes with the mixture, and lay a poached egg ([No. 546]) upon each.
Damson, or other Plum Cheese.—(No. 89.)
Take damsons that have been preserved without sugar; pass them through a sieve, to take out the skins and stones. To every pound of pulp of fruit put half a pound of loaf sugar, broke small; boil them together till it becomes quite stiff; pour it into four common-sized dinner plates, rubbed with a little sweet oil; put it into a warm place to dry, and when quite firm, take it from the plate, and cut it into any shape you choose.
N.B. Damson cheese is generally used in desserts.