Raised Pies.—(No. 5.)
Put two pounds and a half of flour on the pasteboard; and put on the fire, in a saucepan, three quarters of a pint of water, and half a pound of good lard; when the water boils, make a hole in the middle of the flour, pour in the water and lard by degrees, gently mixing the flour with it with a spoon; and when it is well mixed, then knead it with your hands till it becomes stiff: dredge a little flour to prevent its sticking to the board, or you cannot make it look smooth: do not roll it with the rolling-pin, but roll it with your hands, about the thickness of a quart pot; cut it into six pieces, leaving a little for the covers; put one hand in the middle, and keep the other close on the outside till you have worked it either in an oval or a round shape: have your meat ready cut, and seasoned with pepper and salt: if pork, cut in small slices; the griskin is the best for pasties: if you use mutton, cut it in very neat cutlets, and put them in the pies as you make them; roll out the covers with the rolling-pin just the size of the pie, wet it round the edge, put it on the pie, and press it together with your thumb and finger, and then cut it all round with a pair of scissors quite even, and pinch them inside and out, and bake them an hour and a half.
Paste for boiled Puddings.—(No. 6.)
Pick and chop very fine half a pound of beef suet, add to it one pound and a quarter of flour, and a little salt: mix it with half a pint of milk or water, and beat it well with the rolling-pin, to incorporate the suet with the flour.
Paste for stringing Tartlets, &c.—(No. 7.)
Mix with your hands a quarter of a pound of flour, an ounce of fresh butter, and a little cold water; rub it well between the board and your hand till it begins to string; cut it into small pieces, roll it out, and draw it into fine strings, lay them across your tartlets in any device you please, and bake them immediately.
Paste for Croquants or Cut Pastry.—(No. 8.)
To half a pound of fine flour put a quarter of a pound of sifted loaf sugar; mix it well together with yelks of eggs till of a good stiffness.