*Rich Crust—IV
10 ozs. flour
8 ozs. butter
Juice of a lemon
Rub two ounces of the butter into the flour. Mix with the lemon juice and a little water. Divide the rest of the butter into three parts. Roll out the paste half an inch thick. Cut one lot of butter into small pieces and dab them on the paste. Fold it over three times lengthwise, and then three times the other way. Roll out again. Repeat the process twice, when the butter will be used up.
This receipt may be made with baking powder (see General Directions).
*Short Crust—V
(For Tartlets)
1 lb. flour
³⁄₄ lb. butter
2 table-spoons powdered sugar
Yolks of 3 eggs
Water
Salt
Rub the butter into the flour and sugar. Beat the yolks with a little water. Stir into the flour with a knife until smooth.
Biscuit Paste—VI
(For Open Tarts and Tartlets)