Puff-paste.
TAKE a quarter of a peck of flour, rub fine half a pound of butter, a little salt, make it up into a light paste with cold water, just stiff enough to work it well up; then roll it out, and stick pieces of butter all over, and strew a little flour; roll it up and roll it out again; and so do nine or ten times, till you have rolled in a pound and a half of butter. This crust is mostly used for all sorts of pies.
A good crust for great pies.
TO a peck of flour add the yolks of three eggs; then boil some water, and put in half a pound of fried suet, and a pound and a half of butter. Skim off the butter and suet, and as much of the liquor as will make it a light good crust: work it up well, and roll it out.
A standing crust for great pies.
TAKE a peck of flour, and six pounds of butter, boiled in a gallon of water; skim it off into the flour, and as little of the liquor as you can; work it well up into a paste, then pull it into pieces till it is cold, then make it up in what form you will have it. This is fit for the walls of a goose pie.
A cold crust.
TO three pounds of flour rub in a pound and a half of butter, break in two eggs, and make is up with cold water.
A dripping crust.
TAKE a pound and half of beef-dripping, boil it in water, strain it, then let it stand to be cold, and take off the hard fat: scrape it, boil it so four or five times; then work it well up into three pounds of flour, as fine as you can, and make it up into paste with cold water. It makes a very fine crust.
A crust for custards.
TAKE half a pound of flour, six ounces of butter, the yolks of two eggs, three spoonfuls of cream; mix them together, and let them stand a quarter of an hour, then work it up and down, and roll it very thin.
