und of butter into one pound of flour, whip 2 whites
and add with cold water and one yolk; make into paste, roll in in six
or seven times one pound of butter, flowring it each roll. This is
good for any small thing.

No. 2. Rub six pound of butter into fourteen pound of flour, eight
eggs, add cold water, make a stiff paste.

No. 3. To any quantity of flour, rub in three fourths of it's weight
of butter, (twelve eggs to a peck) rub in one third or half, and roll
in the rest.

No. 4. Into two quarts flour (salted) and wet stiff with cold water
roll in, in nine or ten times one and half pound of butter.

No. 5. One pound flour, three fourths of a pound of butter, beat well.

No. 6. To one pound of flour rub in one fourth of a pound of butter
wet with three eggs and rolled in a half pound of butter.

_A Paste for Sweet Meats_.

No. 7. Rub one third of one pound of butter, and one pound of lard
into two pound of flour, wet with four whites well beaten; water q: s:
to make a paste, roll in the residue of shortning in ten or twelve
rollings--bake quick.

No. 8. Rub in one and half pound of suet to six pounds of flour, and a
spoon full of salt, wet with cream roll in, in six or eight times, two
and half pounds of butter--good for a chicken or meat pie.

_Royal Paste_.

No. 9. Rub half a pound of butter into one pound of flour, four whites
beat to a foam, add two yolks, two ounces of fine sugar; roll often,
rubbing one third, and rolling two thirds of the butter is best;
excellent for tarts and apple cakes.

CUSTARDS.

1. One pint cream sweetened to your taste, warmed hot; stir in sweet
wine, till curdled, grate in cinnamon and nutmeg.

2. Sweeten a quart of milk, add nutmeg, wine, brandy, rose-water and
six eggs; bake in tea cups or dishes, or boil in water, taking care
that it don't boil into the cups.

3. Put a stick of cinnamon to one quart of milk, boil well, add six
eggs, two spoons of rose-water--bake.

4. _Boiled Custard_--one pint of cream, two ounces of almonds, two
spoons of rose-water, or orange flower water, some mace; boil thick,
then stir in sweetening, and lade off into china cups, and serve up.

_Rice Custard_.

Boil a little mace, a quartered nutmeg in a quart of cream, add rice
(well boiled) while boiling sweeten and flavor with orange or rose
water, putting into cups or dishes, when cooled, set to serve up.

_A Rich Custard_.

Four eggs beat and put to one quart cream, sweet