Puff Paste

Ingredients: one pound flour, one pound good butter, one egg, one lemon. How to use them : Put the flour on the pastry-slab, rub in one ounce butter, make a hole in the centre, in which put one egg and the juice of one lemon, mix it with cold water into a smooth, flexible paste, and dry up with a little flour and let it lie ten minutes on the slab, take the fifteen ounces butter, and with a large knife work out the water from it, bringing it to the same consistency as the paste, upon which place, press it out with the hand, then fold over the edges of the paste so as to hide the butter, and roll it with the rolling-pin to the thickness of a quarter of an inch, thus making it nearly two feet in length; fold over one third then fold over the other third, thus making a square, place it with the ends top and bottom before you, shaking a little flour over and under it, and repeat the rolls and turns twice as before. Flour a board or tin, upon which lay the paste, and put it in some cool place for half an hour; then roll it twice more, turning it as before; let it lie another quarter of an hour, give it two more rolls, making seven in all, and it is ready for use when required.

Short Paste

Ingredients: one pound flour, one-half pound butter, the yolk of one egg, and a little water. How to use them: Hub the butter well in the flour, make a hole in the centre, break in the yolk of one egg, and mix into a smooth, compact paste with cold water, then it is ready for use.

Swiss Pastry

Take a piece of short paste, roll it out the thickness of a penny-piece, spread some marmalade thinly over it, then cover it with a layer of paste the same thickness; wash the top over with egg, and sprinkle over it some chopped almonds and coarse white sugar; mark with a knife nice-size pieces, and bake it in a brisk oven.

For Italian Pastry And Tipsy Cake

Ingredients : One pint milk, six ounces loaf sugar, five eggs, a small piece of cinnamon. Boil the milk, sugar, and cinnamon together, whisk the eggs well up, pour the boiling milk over them, well whisking all the time, stir them well together over a slow fire until boiling; take off and stand the stewpan in cold water and stir until cold.

Italian Pastry

Take some short paste, roll out very thin, spread some custard over it, cover it with a layer of short paste, then mask the top over with meringue, made as follows: Four whites of eggs beaten to a stiff froth, stir in five ounces powdered white sugar, bake it in a cool oven; when baked, cut it up in fancy shapes, and ornament the tops with preserved fruits.

Sandwich Pastry

Cut out of a sheet of puff-paste strips about three inches long, an inch wide, and about half an inch thick; lay them on their edge and bake in a hot oven; when nearly cooked, sprinkle some fine sugar over them; when cooked spread some jam on one piece and cover it with another, the same as a sandwich.

French Pastry

Roll out a sheet of puff-paste, a quarter of an inch thick, cut into diamond, round and square-shaped pieces, gather the four corners of the squares into the middle, and stamp with a small round cutter; stamp the diamonds and rounds with three very small round cutters placed side by side, lay all on a sheet of paper on a baking-tin, lightly dust with white powdered sugar, and bake in a hot oven about ten minutes, more or less, according to the heat; when baked, take off the paper and fill the marked places with different-colored jams and jellies; thus, in some, for variety, place greengage jam, yellow apple jelly, and red currant jelly; in others, apricot jam, raspberry jam, and some preserved fruits. Dish the pastry on lace papers, in silver or glass dishes, in the form of a pyramid.