PLAIN SHORT CRUST.
Put half a pound of fresh butter to a pound of flour, add the yolks of two eggs and a little powdered sugar, mix into a paste with water, and roll out once.
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EGG PASTE, CALLED IN MODERN COOKERY NOUILLES.
This is formed by making a paste of flour and beaten eggs, without either butter or water; it must be rolled out extremely thin and left to dry; it may then be cut into narrow strips or stamped with paste cutters. It is more fashionable in soups than vermicelli.
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BEEF DRIPPING PASTE.
Mix half a pound of clarified dripping into one pound of flour; work it into a paste with water, and roll out twice. This is a good paste for a common meat pie.
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