PIES AND TARTS . 141

light paste ; roll it out , stick bits of butter all over it , flour it , roll it up again , and repeat this three times .

Short Crust .

Rub six ounces of butter into twelve ounces of four ; mix it up

with as little water

as possible , so as to have it a stiffish paste ;

beat it well , and roll it thin . This is the best crust for all tarts that are to be eaten cold , and for preserved fruit .

An ounce and a half of sifted sugar may be added to it .

Paste for Custards .

To half a pound of flour put six ounces of butter , the yolks of two eggs , and three spoonfuls of cream . Mix them together , and let them stand a quarter of an hour ; then work it well , and roll it out very thin .

on

Crust for raised Pies . Put one pound and a quarter of butter , or lard , into a kettle of water ; boil it two or three minutes , pour

it four pounds of four , work this into a pretty stiff paste ; pull it into lumps to cool ; then raise the pie . Use the same proportions for all raised pies , according to the size that is wanted , and bake them in a hot oven .

Those who are not expert at raising crust may do thus : Roll the , paste of a proper thickness , and cut out a round piece for the top , and another for the bottom of the pie ,