proportions for all
raised pies according to the size required: bake in a hot oven.

_Another way._

Take one pound of flour, and seven ounces of butter, put into boiling
water till it dissolves: wet the flour lightly with it. Roll your paste
out thick and not too stiff; line your tins with it; put in the meat,
and cover over the top of the tin with the same paste.

This paste is best made over-night.

_Paste for Tarts._

To half a pound of the best flour add the same quantity of butter, two
spoonfuls of white sugar, the yolks of two eggs and one white; make it
into a paste with cold water.

_Paste for Tarts in pans._

Take a pound of flour, the same of butter, with five yolks of eggs, the
white of one, and as much water as will wet it into a pretty soft paste.
Roll it up, and put it into your pan.

_Paste for very small Tartlets._

Take an egg or more, and mix it with some flour; make a little ball as
big as a tea-cup; work it with your hands till it is quite hard and
stiff; then break off a little at a time as you want it, keeping the
rest of the ball under cover of a basin, for fear of its hardening or
drying too much. Roll it out extremely thin; cut it out, and make it up
in what shape you please, and harden them by the fire, or in an oven in
a manner cold. It does for almonds or cocoa-nut boiled up in syrup rich,
or any thing that is a dry mixture, or does not want baking.

_Potato Paste._

Take two thirds of potato and one of ground rice, as much butter rubbed
in as will moisten it sufficiently to roll, which must be done with a
little flour. The crust is best made thin and in small tarts. The
potatoes should be well boiled and quite cold.

_Rice Paste._

Whole rice, boiled in new milk, with a reasonable quantity of butter, to
such a consistency as to roll out when cold. The board must be floured
while rolling.

_Another way._

Beat up a quarter of a pound of rice-flour with two eggs; boil it till
soft; then make it into a paste with very little butter, and bake it.

_Paste Royal._

Mix together one pound of flour, and two ounces of sifted sugar; rub
into it half a pound of good butter, and make it into a paste not over
stiff. Roll it out for your pans. This paste is proper for any sweet
tart or cheesecake.

_Short or Puff Paste._ No. 1.

Rub together six ounces of butter and eight of flour; mix it up with as
little water as possible, so as to make a stiff paste. Beat it