1212. INGREDIENTS.—To every pound of flour allow 2 oz. of sifted sugar, 3 oz. of butter, about 1/2 pint of boiling milk.
Mode.—Crumble the butter into the flour as finely as possible, add the sugar, and work the whole up to a smooth paste with the boiling milk. Roll it out thin, and bake in a moderate oven.
Average cost, 6d. per lb.
QUALITIES OF SUGAR.—Sugars obtained from various plants are in fact, of the same nature, and have no intrinsic difference when they have become equally purified by the same processes. Taste, crystallization, colour, weight, are absolutely identical; and the most accurate observer cannot distinguish the one from the other.
BUTTER CRUST, for Boiled Puddings.
1213. INGREDIENTS.—To every lb. of flour allow 6 oz. of butter, 1/2 pint of water.
Mode.—With a knife, work the flour to a smooth paste with 1/2 pint of water; roll the crust out rather thin; place the butter over it in small pieces; dredge lightly over it some flour, and fold the paste over; repeat the rolling once more, and the crust will be ready for use. It may be enriched by adding another 2 oz. of butter; but, for ordinary purposes, the above quantity will be found quite sufficient.
Average cost, 6d. per lb.
DRIPPING CRUST, for Kitchen Puddings, Pies, &c.
1214. INGREDIENTS.—To every lb. of flour allow 6 oz. of clarified beef dripping, 1/2 pint of water.