CRUST, Butter, for Boiled Puddings.
Ingredients.—To every lb. of flour allow 6 oz. of butter, ½ pint of water. Mode.—With a knife, work the flour to a smooth paste with ½ pint of water; roll the crust out rather thin; place the butter over it in small pieces, dredge lightly over it some flour, and fold the paste over; repeat the rolling once more, and the crust will be ready for use. It may be enriched by adding another 2 oz. of butter; but, for ordinary purposes, the above quantity will be found quite sufficient. Average cost, 6d. per lb.