five in the summer. It should be rolled rather less than half an
inch in thickness, dusting a little flour lightly over and under it, to
prevent its sticking to the rolling-pin. When finished, roll it out for
use as occasion requires. This makes a very nice and delicate
crust.--Another. To a pound and a half of flour, allow a pound of
butter, and three quarters of an ounce of salt. Put the flour on a
clean pie board, make a hole in the middle, and put in the salt with the
butter cut into small pieces. Pour in the water carefully, as it is of
great importance that the crust should not be made too thin; there
should only be water enough just to make it hold well together, and to
roll it out smooth. Work the butter and water up well together with the
hand, and then by degrees mix in the flour. When the flour is all mixed
in, mould the paste till it is quite smooth and free from lumps, and
then let it lie two hours before it be used. This is a very nice crust
for putting round the dish for baked puddings, tarts, or pies.

PUFF PASTE. Puffs may be made of any sort of fruit, but it should be
prepared first with sugar. To make a rich paste, weigh an equal quantity
of butter with as much fine flour as is necessary. Mix a little of the
former with the latter, and wet it with as little water as will make it
into a stiff paste. Roll it out, and put all the butter over it in
slices; turn in the ends, and roll it thin. Do this twice, and tough it
no more than can be avoided. The butter may be added at two different
times; and to those who are not accustomed to make paste, it may be
better to do so. The oven must be rather quicker than for a short
crust.--A less rich paste may be made of a pound of flour, and a quarter
of a pound of butter, rubbed together. Mix it into a paste with a little
water, and an egg well beaten; of the former as little as will suffice,
or the paste will be tough. Roll it out, and fold it three or four
times. Or rub extremely fine, six ounces of butter in one pound of dried
flour, with a spoonful of white sugar. Work up the whole into a stiff
paste, with as little hot water as possible.

PUITS D' AMOUR. Cut a fine rich puff paste rolled thin, with tin shapes
made on purpose, one size less than another, in a pyramidal form, and
lay them so. Then bake in a moderate form, that the paste may be done
sufficiently, but very pale. Lay different coloured sweetmeats on the
edges.

PULLED CHICKENS. Take off the