Ingredients. - Six ounces of flour. Four ounces of butter. One ounce of powdered sugar. Yolk of one egg. Salt. A teaspoonful of lemon-juice.

Time required for making, about a quarter of an hour.

To make Short Crust:

1. Take six ounces of flour and four ounces of butter.

2. Put these on a clean board and mix them well together, rubbing them lightly with your hands until there are no lumps of butter left, and the flour and butter resemble sifted bread-crumbs.

3. Take a large tablespoonful of powdered sugar.

4. Mix the sugar well into the buttered flour. 5. Heap it on the board, making a well in the centre.

6. Take the yolk of one egg and place it in the well.

7. Sprinkle a quarter of a salt-spoonful of salt over the egg.

8. Add a teaspoonful of lemon-juice.

9. Add a large tablespoonful of cold water.

10. Slowly and lightly mix all these ingredients with your fingers until they are formed into a stiff paste.

11. Keep your hands and the board well floured, that the paste may not stick.

12. Fold the paste over, and knead it lightly with your knuckles.

13. Take a rolling-pin and flour it, and roll out the paste to the size and thickness required.

14. If the paste is for a fruit-tart, roll it out to the shape of the pie-dish, only a little larger, and to the thickness of about a quarter of an inch-

15. Arrange the fruit in the pie-dish, heaped up in the centre.

16. Sprinkle a tablespoonful of moist sugar over the fruit, or more or less, according to the fruit used.

17. Take a paste-brush, and wet the edge of the dish with water or a little white of egg.

18. Cut a strip of the paste the width of the edge of the pie-dish, and place it round the edge of the dish.

19. Take the paste-brush again, and wet the edge of the paste with water or white of egg.

20. Take the remaining paste and lay it over the pie-dish, pressing it down with your thumb all round the edge.

21. Be very careful not to break the paste.

22. Take a knife and trim off all the rough edges of the paste round the edge of the dish.

23. Take a knife and with the back of the blade make little notches in the edge of the paste, pressing the paste firmly with your thumb, to keep it in its proper place.

24. Take a skewer and make a little hole through the paste on either side of the tart, to let out the steam.

25. Take the paste-brush and wet the tart all over with water.

26. Sprinkle some powdered sugar over it; this is to glaze it.

27. Now put the tart into a hot oven (the heat of the oven should rise to 240° Fahr.) for half an hour or three-quarters of an hour, according to the size of the tart. Watch it occasionally, and turn it, to prevent its burning. It should become a pale-brown