The accomplisht cook: or, The art & mystery of cookery

two whites, and six pound of butter. _To make Paste for thin bak'd Meats._ The paste for your thin and standing bak'd meats must be made with boiling water, then put to every peck of flour two pound of butter, but let your butter boil first in your liquor. _To make Custard Paste._ Let it be only boiling water and flour without butter, or put sugar to it, which will add to the stiffness of it, & thus likewise all pastes for Cuts and Orangado Tarts, or such like. _Paste for made-Dishes in the Summer._ Take to a gallon of flour three pound of butter, eight yolks of eggs, and a pint of cream or almond milk, work up the butter and eggs dry into the flour, then put cream to it, and make it pretty stiff. _Paste Royal for made Dishes._ Take to a gallon of flour a pound of sugar, a quart of almond milk, a pound and half of butter, and a little saffron, work up all cold together], with some beaten cinamon, two or three eggs, rose-water, and a grain of ambergriese and musk. _Otherways._ Take a pottle of flour, half a pound of butter, six yolks of eggs, a pint of cream, a quarter of a pound of sugar, and some fine beaten cinamon, and work up all cold. _Otherways._ Take to a pottle of flour four eggs, a pound and a half of butter, and work them up dry in the flour, then make up the paste with a pint of white-wine, rose-water, and sugar. _To make Paste for Lent for made Dishes._ Take a quart of flour, make it up with almond-milk, half a pound of butter, and some saffron. _To make Puff-Paste divers ways._ _The First Way._ Take a pottle of flour, mix it with cold water, half a pound of butter, and the whites of five eggs; mix them together very well and stiff, then roul it out very thin, and put flour under it and over it, then take near a pound of butter, and lay it in bits all