put it into a pan till it be pretty thick, then fry or bake it, if
fried take care that you do not let it be over-brown. Garnish with
orange and sugar, so serve it up.

181. _A good_ PASTE _for_ TARTS.

Take a pint of flour, and rub a quarter of a pound of butter into it,
beat two eggs with a spoonful of double-refin'd sugar, and two or three
spoonfuls of cream to make it into paste; work it as little as you can,
roll it out thin; butter your tins, dust on some flour, then lay in
your paste, and do not fill them too full.

182. _To make_ TRANSPARENT TARTS.

Take a pound of flour well dried, beat one egg till it be very thin,
then melt almost three quarters of a pound of butter without salt, and
let it be cold enough to mix with an egg, then put it into the flour
and make your paste, roll it very thin, when you are setting them into
the oven wet them over with a little fair water, and grate a little
sugar; if you bake them rightly they will be very nice.

183. _To make a_ SHELL PASTE.

Take half a pound of fine flour, and a quarter of a pound of butter,
the yolks of two eggs and one white, two ounces of sugar finely sifted,
mix all these together with a little water, and roll it very thin
whilst you can see through it; when you lid your tarts prick them to
keep them from blistering; make sure to roll them even, and when you
bake them ice them.

184. _To make_ PASTE _for_ TARTS.

Take the yolks of five or six eggs, just as you would have paste in
quantity; to the yolks of eggs put a pound of butter, work the butter
with your hands whilst it take up all the eggs, then take some London
flour and work it with your butter whilst it comes to a paste, put in
about two spoonfuls of loaf sugar beat and sifted, and about half a
jill of water; when you have wrought it well together it is fit for
use.

This is a paste that seldom runs if it be even roll'd; roll it thin but
let your lids be thiner than your bottoms; when you have made your
tarts, prick them over with a pin to keep it from blistering; when you
are going to put them into the oven, wet them over with a feather dipt
in fair water, and grate over them a little double-refined loaf sugar,
it will ice them; but don't let them be bak'd in a hot oven.

185. _A short_ PASTE _for_ TARTS.

Take a pound of wheat-flour, and rub it very small, three quarters of a
pound of butter, rub it as small as the flour, put to it three
spoonfuls of loaf sugar beat and