BEEF DRIPPING PASTE.
Mix half a pound of clarified dripping into one pound of flour; work it into a paste with water, and roll out twice. This is a good paste for a common meat pie.
GLAZE FOR PASTRY.
When the pastry is nearly baked, brush it over with white of egg, cover it thickly with sifted sugar, and brown it in the oven, or it may be browned with a salamander.
For savory pies beat the yolk of an egg, dip a paste-brush into it, and lay it on the crust before baking.
FRUIT TARTS OR PIES.
A fruit tart is so common a sweet that it is scarcely necessary to give any directions concerning it. Acid fruits are best stewed before putting into a pie: the usual proportions are half a pound of sugar to a quart of fruit—not quite so much if the fruit is ripe; the fruit should be laid high in the middle of the dish, to
