Take half-a-pound of butter, one pound of flour, one egg, and a glass of milk, and two ounces of sugar; rub the butter and flour to crumbs, then add the egg and a glass of milk; knead to a stiff dough, and bake in a moderate oven; time, half-an-hour.
Paste No. 3.—PLAIN AMERICAN CRUST.
Take one pound of flour, two tea-spoonfuls of baking-powder, six ounces of butter, rubbed to crumbs by rubbing it the one way; a pinch of salt if for a meat dish, and for a sweet dish a spoonful of sugar. Make a hole in the centre, and draw the flour all in, wet with cold water to the stiffness of soda scones; bake in a moderate oven.
Paste No. 4.—HARD PASTE FOR RAISED PIES.
Put one pound of flour on to a slab, rub in three ounces of clarified fat, and a pinch of salt; wet with hot water, not very soft, and knead for half-an-hour to get it stiff. This paste will do for raised pies or mutton pies.
Paste No. 5.—SUET CRUST.
Mince fine eight ounces of suet, and mix it into one pound of flour and a pinch of salt. This paste must not be worked much, and is used for steamed or boiled crust. Boiled crust requires to boil from twenty minutes to two hours, depending on what size is boiling. This crust could be baked as well as steamed.