New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

beaten, and mix the above into a smooth paste; roll it thin, and bake in a moderate oven. _Another._ Mix with a pound of fine flour, dried, an ounce of sugar pounded and sifted; then crumble three ounces of butter in it, till it looks all like flour, and with a gill of boiling cream, work it up to a fine paste. _Light Paste for Tarts and Cheesecakes._ Beat the white of an egg to a strong froth; then mix it with as much water as will make three quarters of a pound of fine flour into a very stiff paste: roll it very thin, then lay the third part of half a pound of butter upon it in little bits: dredge it with some flour, left out at first, and roll it up tight. Roll it out again, and put the same proportion of butter; and so proceed till all be worked up. _A very fine Crust for Orange Cheesecakes or Sweetmeats, when to be particularly nice._ Dry a pound of the finest flour, and mix with it three ounces of refined sugar; then work half a pound of butter with your hand till it comes to a froth. Put the flour into it by degrees; and work into it, well beaten, and strained, the yelks of three and whites of two eggs. If too limber, put some flour and sugar to make fit to roll. Line your pattypans and fill. A little above fifteen minutes will bake them. Against they come out, have ready some refined sugar, beat up with the white of an egg, as thick as you can: ice them all over: set them in the oven to harden, and serve cold. Use fresh butter. Salt butter will make a very fine flaky crust; but if for mincepies, or any sweet thing, should be washed. _Raised Crust for Custards or Fruit._ Put four ounces of butter into a saucepan with water; and when it boils, pour it into as much flour as you choose, knead and beat it till smooth: cover it as on the other