Take to every peck of flour five pound of butter, the whites of six eggs, and work it well together with cold spring water; you must bestow a great deal of pains, and but little water, or you put out the millers eyes. This paste is good only for patty-pan and pasty.
Sometimes for this paste put in but eight yolks of eggs, and but two whites, and six pound of butter.
[ To make Paste for thin bak’d Meats.]
The paste for your thin and standing bak’d meats must be made with boiling water, then put to every peck of flour two pound of butter, but let your butter boil first in your liquor.
[ To make Custard Paste.]
Let it be only boiling water and flour without butter, or put sugar to it, which will add to the stiffness of it, &
thus likewise all pastes for Cuts and Orangado Tarts, or such like.
[ Paste for made-Dishes in the Summer.]
Take to a gallon of flour three pound of butter, eight yolks of eggs, and a pint of cream or almond milk, work up the butter and eggs dry into the flour, then put cream to it, and make it pretty stiff.