Ingredients. - One pound of flour. Half a pound of butter. Two eggs. One teaspoonful of baking-powder.

Time required to make the pastry, about a quarter of an hour.

To make Flaky Crust for Pies or Tarts :

1. Put one pound of flour into a basin, and mix into it a teaspoonful of baking-powder.

2. Break two eggs, put the whites on a plate (the yolks put aside in a cup), and whip them to a stiff froth with a knife.

3. Add the whipped whites of the eggs to the flour, and mix it into a stiff paste with water (about one gill).

4. Flour a board and turn the paste out on it.

5. Take a rolling-pin, flour it, and roll out the paste to a thin sheet.

6. Divide the half pound of butter into three portions.

7. Take one portion of the butter and spread it all over the paste with a knife.

8. Sprinkle a little flour over the butter, and fold the paste into three.

9. Flour the rolling-pin and roll out the paste, and spread another portion of the butter over it.

10. Fold the paste as before, roll it out, and add the remainder of the butter.

11. Then fold the paste again, and roll it out to the size and thickness required either for a fruit-pie or an open tart.

N. B. - This crust should be baked in a quick oven (the heat should rise to 240°).

N. B. - The top of a fruit-pie should be brushed over with water, and then sprinkled with pounded white sugar.

N. B. - For an open tart, take a tin (the size required) and grease it with clarified dripping or butter. Roll out the paste to a thin sheet about a quarter of an inch in thickness, and rather larger than the size of the tin. Place the paste in the greased tin, pressing it into the shape of the tin with your thumb. Place a dummy, or a piece of crust of bread, in the centre of the paste, to prevent the paste from rising while baking. Put the tin in the oven to bake for twenty minutes. The jam should be put into the tart after it is baked.