To make Paste for a Pasty.
Lay down a peck of flour; work it up with six pound of butter and four eggs, and make it into a stiff paste with cold water.
To make Spun Paste.
Take either apples, peaches, apricots, or plumbs; put them in a pan of water on the fire; and do them as before directed; then after you have strained them through a sieve, take a high clarified sugar, when done, take it off from the fire, and put your fruit in, which boil as it were for a jelly; when you see your paste thickens,, take if off, and spread it upon tin plates with a knife, as thin as you can; put those tin plates in the stove for five or six days, with a slow fire; after than time your paste will be firm, then take a knife and cut your paste as thin as you please; have little round sticks, cover them with that paste which you have cut, replace them again in the stove till the next day, then your paste will have taken the form of the sticks; take these off and keep them for use.
To make Royal Paste.
Boil half a pint of water a moment, with a little sugar, a quarter of a pound of butter, a little fine rasped or grated lemon peel, a little salt; put flour to it, by little and little, to mix it well, and pretty thick; turn and stir it continually on the fire, until it quits the pan; take it off, and while it is warm put eggs to it, one by one; mix it well, and put eggs, until it is come to the consistency of paste, and sticks to the fingers.
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