491. Puff Paste

This paste is nearly the same as what we have called (489) flaky crust, and, of course, made upon the same principles. If eggs are desired, allow three yolks to a pound of butter or lard. Rub a fourth part of the fat to a cream, then mix the eggs with it, and afterwards the flour. A very little water will suffice to wet it. Beat it with the pin to make it flaky; roll it out thin three times, putting in a portion of the fat each time, and roll it from you: after each rolling, beat it well.

492. Sweet Paste

This is suitable to fruit tarts generally, apples perhaps excepted, for which we recommend a puff paste. To three-quarters of a pound of butter put a pound and a half of flour, three or four ounces of sifted loaf-sugar, the yolks of two eggs, and half a pint of new milk. Bake it in a moderate oven; if required to be iced, see 500.

493. Crust For Savoury Pies

To two pounds of flour, one and a half of butter, or lard, and the yolks of three eggs; rub part of the fat to a cream with the eggs, then rub in the flour; wet with cold water, and roll out with the remainder of the butter. This crust is suitable for pigeon, rabbit, hare, and other savoury pies.

494. A Rich Short Crust

Rub to a cream a quarter of a pound of butter; add one pound of well-dried and very fine flour, and two ounces or more of pounded loaf-sugar; rub together till they are thoroughly incorporated; then add the yolks of two good-sized eggs, and as much boiling hot cream as will bring it to a proper consistence. Bake in a moderate oven.

495. Biscuit Paste

Take six yolks of eggs, a quarter of a pound of loaf-sugar, a pound of flour, and a tea-cup full of milk. Rub these ingredients into a stiff paste. This paste is only fit for light preserved fruits that require scarcely any baking. It is sometimes cut out in rounds, a bit of jam or jelly placed on each, and baked in tins.

496. Crust For Venison Pasty

Raised crust (490) will do, but if a richer be required, increase the quantity of butter, and add eggs. Let the top crust be substantial, and line the sides of the dish, but not the bottom.

497. Stringing Paste must be made more tenacious than the other descriptions. A quarter of a pound of flour to one ounce of butter, with a very little water, will make paste which may be drawn out in fine strings, and laid across the tartlets.

498. Potatoe Paste

Boil your potatoes; rub through a colander, and while quite hot add butter and an egg. Use plenty of flour on the pie-board and rolling-pin; cover your pie, and put it into the oven while quite warm.

499. Rice Paste

Simmer the rice in water or milk till quite soft and pulpy; drain it well off; stir in yolks of eggs, one to a quarter of a pound of rice, and a little butter, if you like. Roll out the paste with a dust of flour. Cover your pie and bake without suffering to cool. This paste will do for either savoury or sweet pies.

500. Icing Pastry

When nearly baked enough, take the pastry out of the oven and sift fine powdered sugar over it. Replace it in the oven and hold over it, till the sugar is melted, a hot salamander or shovel. The above method is preferred for pastry to be eaten hot: for cold, beat up the white of two eggs well, wash over the tops of the pies with a brush, and sift over this a good coating of sugar; cause it to adhere to the egg and pie crust; trundle over it a clean brush dipped in water till the sugar is all moistened. Bake again for about ten minutes.