CRUST, Common Short.
Ingredients.—To every lb. of flour allow 2 oz. of sifted sugar, 3 oz. of butter, about ½ pint of boiling milk. Mode.—Crumble the butter into the flour as finely as possible, add the sugar, and work the whole up to a smooth paste with the boiling milk. Roll it out thin, and bake in a moderate oven. Average cost, 6d. per lb.
CRUST, Very good Short for Fruit Tarts.
Ingredients.—To every lb. of flour allow ½ or ¾ lb. of butter, 1 tablespoonful of sifted sugar, 1/3 pint of water. Mode.—Rub the butter into the flour, after having ascertained that the latter is perfectly dry; add the sugar, and mix the whole into a stiff paste with about 1/3 pint of water. Roll it out two or three times, folding the paste over each time, and it will be ready for use. Average cost, 1s. 1d. per lb.