Bacon Fraise.
Cut streaked bacon in thin slices an inch long; make a batter of milk, well beaten eggs, and flour; put a little lard or dripping into the pan, and when hot pour the batter in, and cover it with a dish. When fit to turn, put in the bacon, and turn it very carefully, that the bacon does not touch the pan.
Rich Puff Paste.
Weigh an equal quantity of butter with as much fine flour as you judge necessary; mix a little of the former with the latter, and wet it with as little water as will make into a stiff paste. Roll it out, and put all the butter over it in slices; turn in the ends, and roll it thin; do this twice, and touch it no more than can be avoided. The butter may be added at twice; and to those who are not accustomed to make paste, it may be better to do so.
A quicker oven than for short crust.
A less rich Paste.
Weigh a pound of flour, and a quarter of a pound of butter; rub them together, and mix into a paste with a little water, and an egg well beaten; of the former as little as will suffice, or the paste will be tough. Roll, and fold it three or four times.
Rub extremely fine, in one pound of dried flour, six ounces of butter, and a spoonful of white sugar. Work up the whole into a stiff paste, with as little hot water as possible.
German Puffs another way.
Boil two ounces of fresh butter in half a pint of cream; stir until cold; then beat two eggs, strain them into the cream, and mix that by degrees into two table spoonfuls of flour: butter teacups, and into each put three spoonfuls of the batter; bake them half an hour, and serve the moment they are to be eaten, turned out of the cups, with sauce of melted butter, sugar, and the juice of a lemon.