By using lard of a good tough quality, and mixing it as above, with the addition of a little salt, a good puff paste can be made suitable for wholesale purposes.
128.—Crisp Tart Paste.
1 lb. of butter, and 2 lbs. of flour. Rub the butter and flour very finely together, then mix it, with water, into a paste of the stiffness of the butter. This is a choice paste for tarts made of fresh fruit.
129.—Sweet Tart Paste.
6 ozs. of butter, 2 ozs. of sugar, 1 lb. of flour. Beat to a froth the whites of two eggs, rub the butter and flour very finely together, make the paste of the proper stiffness with whites of egg and a little water.
130.—Paste for a Baked Custard.
8 oz. of butter and 1 lb. of flour. Boil the butter in a small teacupful of water, mix it into the flour, make it smooth, and raise it to any shape desired.
131.—Paste for small Raised Pies.
12 ozs. of butter, 2 lbs. of flour, and 1 gill of water. Mix the same way as for baked custards.