To make a dozen puffs, take a pound and a quarter of flour, a pound of
butter, and one egg. Put them together according to the directions for
puff pastry, No. 238. Divide it when made into three equal
portions--roll one of them out half an inch thick, cut it into cakes
with a tumbler--roll out the rest of the pastry, cut it into strips with
a jagging iron, and lay the strips round those that are cut with a
tumbler, so as to form a rim. Lay the puffs on buttered flat tins--bake
them in a quick oven till a light brown, then fill them with any small
preserved fruit you may happen to have.