A Paste for Sweet Meats
No. 7. Rub one third of one pound of butter, and one pound of lard
into two pound of flour, wet with four whites well beaten; water q: s:
to make a paste, roll in the residue of shortning in ten or twelve
rollings--bake quick.
No. 8. Rub in one and half pound of suet to six pounds of flour, and a
spoon full of salt, wet with cream roll in, in six or eight times, two
and half pounds of butter--good for a chicken or meat pie.
_Royal Paste_.
No. 9. Rub half a pound of butter into one pound of flour, four whites
beat to a foam, add two yolks, two ounces of fine sugar; roll often,
rubbing one third, and rolling two thirds of the butter is best;
excellent for tarts and apple cakes.
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