Modern cookery for private families

it to the oven as soon as it is ready: it may be used for fruit tarts, cannelons, puffs, and other varieties of small pastry, or for good meat pies. Six ounces of butter to the pound of flour will give a _very rich_ crust. Flour, 1 lb.; salt, 1 small saltspoonful (more for meat pies); rich cream, 1/2 to 3/4 pint; butter, 4 oz.; for richest crust, 6 oz. PATE BRISÉE, OR FRENCH CRUST FOR HOT OR COLD MEAT PIES. Sift two pounds and a quarter of fine dry flour, and break into it one pound of butter, work them together with the fingers until they resemble fine crumbs of bread, then add a small teaspoonful of salt, and make them into a firm paste, with the yolks of four eggs, well beaten, mixed with half a pint of cold water, and strained; or for a somewhat richer crust of the same kind, take two pounds of flour, one of butter, the yolks of four eggs, half an ounce of salt, and less than the half pint of water, and work the whole well until the paste is perfectly smooth. Flour, 2-1/4 lbs.; butter, 1 lb.; salt, 1 small teaspoonful; yolks of eggs, 4; water, 1/2 pint. Or: flour, 2 lbs.; butter, 1 lb.; yolks of eggs, 4; water, less than 1/2 pint. FLEAD CRUST. _Flead_ is the provincial name for the leaf, or inside fat of a pig, which makes excellent crust when fresh, much finer, indeed, than after it is melted into lard. Clear it quite from skin, and slice it very thin into the flour, add sufficient salt to give flavour to the paste, and make the whole up smooth and firm with cold water; lay it on a clean dresser, and beat it forcibly with a rolling-pin until the flead is blended perfectly with the flour. It may then be made into cakes with a paste-cutter, or used for pies, round the edges of which a knife should be passed, as the crust rises better when _cut_ than if merely rolled to the proper size.