d 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.

N.B. This crust is frequently iced.

_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.

_Venison Pasty._--(No