Be very particular that your slab or paste table, rolling-pin and cutters are clean, and free from all old paste, and be very careful that both the flour and butter are extremely good. Have a dry sieve al ways in readiness, in or by the flour tub, so as to use none without sifting it; for. though it may appear pure and fine, bran, or small particles of old paste may have fallen into it; sifting is, therefore, always necessary. Weigh one pound of flour, lay it in a circle on the slab: break one egg in the centre, put a small quantity of salt, and a little bit of butter; mix all these together lightly, add a little water, mix them again, then add more water, and so proceed until it binds into paste; but take care that you do not make it too stiff, nor squeeze it much together, till you find there is sufficient water; then work it well together, and roll it out on the slab, but do not roll it too thin; work a pound of butter on the slab, spread it out to the size of the paste, with a knife cut it off altogether, and lav it on the paste; then double the ends of the paste together, to inclose the butter; then give it one turn, thus: roll it out till you just perceive the butter through the paste; turn the end which is next to you half way over, and the other end over that, roll it once or twice with the rolling-pin; then let it stand, this is called one turn; then, in three minutes time, turn it again, and so proceed until you have given it six turns; then roll it out, and cut it for patties or any shape you please; but observe not to put over them too much egg, as that will prevent their rising; as soon as they are baked, take them off the sheet, lay them on paper, and when cold, scrape the bottoms, neatly cut out the insides ready for whatever you mean to put into them. For baking, see directions for the oven.

Beef Dripping Paste

Rub into one pound of flour half a pound of clarified beef dripping, till it all looks like flour; work it to a stiff paste with cold water, and roll it out two or three times. This paste answers very well for common pies, but must be used when hot and fresh baked.

Paste For Boiled Puddings

Pick and chop very fine half a pound of beef suet, add to it one pound and a quarter of flour, and a little salt: mix it with half a pint of milk or water, and beat it well with the rolling-pin, to incorporate the suet with the flour.

Crisp Paste

Rub a quarter of a pound of flour, ado two table-spoonfuls of pounded loaf-sugar, and the well-beaten yolks of two or three eggs, work it well with a horn-spoon, and roll it out very thin, touching it as little as possible with the hands; the moment before putting into a quick oven rub it over with the well-beaten white of an egg, and sift all over the tart finely-pounded sugar. This crust may be used for any fruit tarts.

Paste For Croquants Or Cut Pastry

To half a pound of fine flour put a quarter of a pound of sifted loaf-sugar; mix it well together with yolks of eggs till of a good stiffness.