Fruit Short.—Roll out some good short pastry half an inch thick, mark it out in rounds, diamonds, etc., and bake in a good oven. Have ready any nice fruit purée or fool (apple or orange fool are particularly good for this) mixed with clotted or whipped cream, and when the cakes are baked, lift them out, and at once split them with a knife (previously dipped in boiling water, wiped, and dried), spread them thickly with the fruit mixture, cover with the topsides, dust with a little sugar, and serve hot or cold.