2358—Fine, Short or Flawn Paste (For Fruit Tarts)

Sift one lb. of flour on to the mixing-board, and hollow it out. Put in the hollow one-third oz. of salt, one and one-half oz. of powdered sugar, an egg, one-fourth pint of cold water, and ten oz. of butter. First, thoroughly mix the butter, the egg, the water, and the seasoning, and then gradually combine the flour with it.

Knead the paste; press it out twice; roll it into a ball, and wrap it up as before with the view of setting it aside in the cool to rest.