Short Crust (1)

Pound, sift, and dry two ounces of white sugar; then mix it with a pound of well dried Hour, rub-bing into it, so fine as not to be seen, three ounces of butter; then put the yolks of two eggs into some cream, and mix the whole into a smooth paste; roll it out thin, and bake it in a moderate oven.

Short Not Sweet, But Rich. Crust (2)

Mix into a stiffish paste, using as little water as possible, six ounces of butler, with eight ounces of fine flour, (rubbing the butter well into the dour, before mixing it with the water) beat it well, and roll it thin. This crust is proper as well as the above, for tarts of fresh or preserved fruits. Let it bake in a moderate oven.