A Flaky Crust.
Wet 1 lb. of well dried flour, with as much water as will make it into a stiff dough. Roll it out, and stick bits of butter over. ¾ lb. of butter should be divided in 3, and rolled in at three different times.
Puff Paste.
Weigh an equal quantity of fine flour, and fresh, or well washed salt butter: crumble one third part of the butter into the flour, mix well together, and wet it with cold water to make it into dough. Dust some dry flour over the pasteboard, and work the dough well, with your hands, into a stiff paste; then roll out thin, and stick little bits of butter into it, sprinkle flour lightly over, fold the paste, roll out again; stick in more butter, fold up again, and repeat the same till all the butter is used. Lay a wet cloth in folds over, till you use it. Another.—Rub ½ lb. fresh butter into 1 lb. fine flour, with the yolks of 2 eggs beaten, and some finely sifted sugar: rub all together very smoothly, wet with cold water, and work it into a stiff paste.
Crisp Paste.
Rub ¼ lb. butter into 1 lb. flour, add 2 table-spoonsful of sifted loaf sugar, and the yolks of 3 eggs, work it well with a horn spoon, roll it out very thin, touching it as little as possible.
A Good Light Crust.
Rub a piece of butter the size of an egg, the same of lard, and soda to lie on a shilling, into 1 lb. flour; mix it into a stiff paste with 1 egg and a little water; roll it out 3 times, spread lightly, once with butter, and twice with lard.
Short Crust not Rich.
Rub into 1 lb. of flour, 6 oz. butter, 2 oz. sifted white sugar, and the yolks of 2 eggs mixed with a little cream or new milk. To make it richer, use more butter and perfume
