Pastry.—Short Crusts.
1 lb. flour to ¾ lb. butter or fat, or 1 lb. flour to ½ lb. butter or fat, and the yolk of one egg; or 1 lb. flour to ½ lb. butter or fat, and 1 teaspoonful baking-powder; or 1 lb. flour to ¼ lb. butter or fat, and 1 teaspoonful baking-powder.