Take an egg or more, and mix it with some flour; make a little ball as big as a tea-cup; work it with your hands till it is quite hard and stiff; then break off a little at a time as you want it, keeping the rest of the ball under cover of a basin, for fear of its hardening or drying too much. Roll it out extremely thin; cut it out, and make it up in what shape you please, and harden them by the fire, or in an oven in a manner cold. It does for almonds or cocoa-nut boiled up in syrup rich, or any thing that is a dry mixture, or does not want baking.
Potato Paste.
Take two thirds of potato and one of ground rice, as much butter rubbed in as will moisten it sufficiently to roll, which must be done with a little flour. The crust is best made thin and in small tarts. The potatoes should be well boiled and quite cold.
Rice Paste.
Whole rice, boiled in new milk, with a reasonable quantity of butter, to such a consistency as to roll out when cold. The board must be floured while rolling.
Another way.
Beat up a quarter of a pound of rice-flour with two eggs; boil it till soft; then make it into a paste with very little butter, and bake it.
Paste Royal.
Mix together one pound of flour, and two ounces of sifted sugar; rub into it half a pound of good butter, and make it into a paste not over stiff. Roll it out for your pans. This paste is proper for any sweet tart or cheesecake.