Modern cookery for private families

into a pound of flour, will make an exceedingly good short crust; but for a very rich one the proportion must be increased. Good short crust: flour, 1 lb.; suet, 8 oz.; butter, 2 oz.; salt, 1/2 teaspoonful. Richer crust: suet, 16 oz.; butter, 4 oz.; flour, 1-1/2 lb.; salt, 1 small teaspoonful. VERY RICH SHORT CRUST FOR TARTS. Break lightly, with the least possible handling, six ounces of butter into eight of flour; add a dessertspoonful of pounded sugar, and two or three of water; roll the paste, for several minutes, to blend the ingredients well, folding it together like puff-crust, and touch it as little as possible. Flour, 8 oz.; butter, 6 oz.; pounded sugar, 1 dessertspoonful; water, 1 to 2 spoonsful. EXCELLENT SHORT CRUST FOR SWEET PASTRY. Crumble down very lightly half a pound of butter into a pound of flour, breaking it quite small. Mix well with these a slight pinch of salt and two ounces of sifted sugar, and add sufficient milk to make them up into a very smooth and somewhat firm paste. Bake this slowly, and keep it pale. It will be found an admirable crust if well made and lightly handled, and will answer for many dishes much better than puff-paste. It will rise in the oven too, and be extremely light. Ten ounces of butter will render it very rich, but we find eight quite sufficient. BRIOCHE PASTE. The _brioche_ is a rich, light kind of unsweetened bun or cake, very commonly sold, and served to all classes of people in France, where it is made in great perfection by good cooks and pastry cooks. It is fashionable now at English tables, though in a different form, serving principally as a crust to enclose _rissoles_, or to make _cannelons_ and fritters. We have seen it recommended for a _vol-au-vent_, for which we should say it does not answer by any means so well as the fine puff-paste called _feuilletage_. The large proportion of butter and eggs which it contains render it to many persons highly indigestible; and we mention this to