Take one lb. of sifted flour, four oz. of butter, one egg, one-third oz. of salt, and one-fourth pint of water. Mix as already [696] ]directed; knead twice; roll up the paste, and set it in the cool to rest. This paste should be kept somewhat firm.
[2360—DRESSING PASTE WITH LARD]
Take one lb. of sifted flour, four oz. of lard, one-quarter pint of tepid water, one egg, one-third oz. of salt, and proceed exactly as in the case of No. [2359].
[2361—DUMPLING AND PUDDING PASTES]
Break up ten oz. of very dry beef suet, and carefully clear it of all little pieces of skin and connective tissue. Chop it up as finely as possible; sift one lb. of flour on to the mixing-board; hollow it out; and put into the hollow one-half oz. of salt, one and one-half oz. of sugar, one-third pint of water, and the chopped suet. Mix up these various ingredients, and, by degrees, combine the flour with them.
Mass the paste together, without kneading it, and put it aside in the cool until it is wanted.
[2362—DRY SUGARED PASTE FOR VARIOUS PURPOSES]
Take one lb. of sifted flour, seven oz. of butter, five oz. of powdered sugar, three eggs, and one-half tablespoonful of orange-flower water.
Mix in the usual way, knead it twice; roll it into a ball, and keep it wrapped up, in the cool, until required.