well, and
roll it thin. This is the best crust of all for tarts that are to be
eaten cold and for preserved fruit. Have a moderate oven.

_Short Paste._ No. 2.

Half a pound of loaf-sugar, and the same quantity of butter, to be
rubbed into a pound of flour; then make it into paste with two eggs.

_Short Paste._ No. 3.

To a pound and a quarter of sifted flour rub gently in half a pound of
fresh butter, mixed up with half a pint of spring water, and set it by
for a quarter of an hour; then roll it out thin; lay on it in small
pieces three quarters of a pound more of butter; throw on it a little
more flour, roll it out thin three times, and set it by for an hour in a
cold place.

_Short Paste._ No. 4.

Take one pound of flour, half a pound of fresh butter, and about four
table-spoonfuls of pounded white sugar. Knead the paste with the yolks
of two eggs well beaten up instead of water. Roll it very thin for
biscuits or tarts.

_Short Paste._ No. 5.

Three ounces of butter to something less than a pound of flour and the
yolk of one egg; the butter to be thoroughly worked into the flour; if
you use sugar, there is no occasion for an egg.

_Short Paste._ No. 6.

Three quarters of a pound of butter, and the same of flour; mix the
flour very stiff with a little water; put the butter in a clean cloth,
and press it thoroughly to get from it all the water. Then roll out all
the flour and water paste, and lay the butter upon it, double over the
paste, and beat it with a rolling-pin. Double it up quite thick, lay it
in a clean plate, and put it in a cool place for an hour. If it is not
light when tried in the oven, it must be beaten again.

_Short Paste._ No. 7.

Rub into your flour as much butter as possible, without its being
greasy; rub it in very fine; put water to make it into a nice light
paste; roll it out; stick bits of butter all over it; then flour and
roll it up again. Do this three times; it is excellent for meat-pies.

_Short Paste, made with Suet._

To one pound of flour take about half a pound of beef suet chopped very
small; pour boiling water upon it; let it stand a little time; then mix
the suet with the flour, taking as little of the water as possible, and
roll it very thin; put a little sugar and white of egg over the crust
before it is baked.

_Sugar Paste._

Take half a pound of flour, and the same quantity of sugar well pounded;
work it together, with a little cream and a