No. 201 French Plum Pasties
6 ounces whole meal flour.
2 ounces white flour.
3 ounces butter.
A little water.
Stewed French plums.
1 egg.
Make a paste of the flour, butter, water, and half the egg; roll out rather thin; cut into four-inch squares, place a French plum, having removed the stone, in the centre of each square, moisten the edges with a little water, fold them over, brush over with the remainder of the beaten egg, and bake in a moderate oven for fifteen or twenty minutes.
Note.—They may be eaten either hot or cold, and will be found particularly suitable for travelling, etc.