Sift a pound and a quarter of the finest flour, and three ounces of powdered loaf-sugar into a deep dish. Cut up in it one pound of the best fresh butter, and rub it fine with your hands. Make a hole in the middle, pour in the yolks of two beaten eggs, and mix them with the flour, etc. Then wet the whole to a stiff paste with half a pint of rich milk. Knead it well, and roll it out.

This paste is intended for tarts of the finest sweetmeats If used as shells, they should be baked empty, and filled when cool. If made into covered tarts, they may be iced all over, in the manner of cakes, with beaten white of egg and powdered loaf-sugar. To make puffs of it, roll it out and cut it into round pieces with the edge of a large tumbler, or with a un cutter. Lay the sweetmeat on one half of the paste, fold the other over it in the form of a half-moon, and unite the edges by notching them together. Bake them in a brisk oven, and when cool, send them to table handsomely arranged, several on a dish.

Sweet paste is rarely used except for very handsome entertainments. You may add some rose water in mixing it.