Puff Paste.—(No. 1.)
To a pound and a quarter of sifted flour rub gently in with the hand half a pound of fresh butter; mix up with half a pint of spring water; knead it well, and set it by for a quarter of an hour; then roll it out thin, lay on it, in small pieces, three quarters of a pound more of butter, throw on it a little flour, double it up in folds, and roll it out thin three times, and set it by for an hour in a cold place.
Paste for Meat or Savoury Pies.—(No. 2.)
Sift two pounds of fine flour to one and a half of good salt butter, break it into small pieces, and wash it well in cold water; rub gently together the butter and flour, and mix it up with the yelk of three eggs, beat together with a spoon; and nearly a pint of spring-water; roll it out, and double it in folds three times, and it is ready.
Tart Paste for Family Pies.—(No. 3.)
Rub in with the hand half a pound of butter into one pound and a quarter of flour, mix it with half a pint of water, and knead it well.
Sweet, or short and crisped Tart Paste.—(No. 4.)
To one pound and a quarter of fine flour add ten ounces of fresh butter, the yelks of two eggs beat, and three ounces of sifted loaf sugar; mix up together with half a pint of new milk, and knead it well. See [No. 30].