American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables

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