Take one pound sifted flour, place it in a bowl, add to it half a pound good butter. Break the butter up very fine in the flour, adding a little salt (according to the saltness of the butter); now add half a pint of cold water with half a teaspoonful of cream of tartar dissolved in it (this is to toughen it), then mix it into an easy dough, adding more water, if required. When mixed, work well together, and place it near by ready for use. Keep it covered with a damp cloth, or between two plates, and in a cool place. Short paste is very useful from the fact that it is easy to make, and can be kept in better shape, where the shape of the article you wish to make is an object. It is also better adapted for lining the bottom of paste pans, dishes, etc., as it is firmer than puff paste. Consequently it holds together, and when you wish to make a great deal of pastry, it is well to make a little short paste for that purpose, using the short paste for all lining or bottom work, and the puff paste for all top work. In using puff paste, when you have not made any short paste, cut out all of the tops first, then take the scraps and roll them, using them for lining and bottoms.

Now suppose we wish to make a few open tarts.