Short Crust

Half lb. flour, 3 oz. butter, 2 oz. white sugar, a pinch of salt, yolks of 3 eggs.

Rub into the butter the flour and the powdered loaf sugar; beat up the yolks of the eggs, the salt, and enough milk or water to make the flour into a paste; work the paste lightly, and roll it out thin. If not wanted sweet, the sugar may be left out.

Suet Crust for Meat Puddings

Eight oz. flour, 5 oz. beef suet, a little salt.

Remove all skin from the suet, chop finely, and mix with the flour, adding a little salt mix; well, add by degrees a little cold water and make into a paste; flour the paste board and place the paste upon it, roll out to the thickness of 1/4 inch. It is then ready for use.

Potato Paste

Pound boiled potatoes very fine, and add, while warm, a sufficiency of butter to make the mash hold together, or you may mix it with an egg; then, before it gets cold, flour the board pretty well to prevent it from sticking, and roll it to the thickness wanted. If it has become quite cold before it be put on the dish, it will be apt to crack.