Melt the butter in a tinned pan with three quarters of a pint of water. Add a little salt to the flour, and the butter, skimmed from the top of the water, mixing it vdth the flour, adding as much of the water only, as will make it into a stiff paste. Keep the paste covered and warm near the fii’e till required for use. Roll it and give it the required form with a wooden mould, or the lower part of a small jar. Fill in the in- gi-edients, add the lid, and bind the pie round mth paper before baking. The beaten yolk of an egg, brushed over the tops of the pies before they are set in the oven, improves their appearance. No. 361. — Paste for Tarts. One pound of flour, two drachms of bi-carbonate of soda, and six ounces of butter. Mix the soda well with the flour ; then rub in two ounces of butter, adding as much buttermilk as will bring it to the con- sistency required, and roll the remainder of the butter in at twice, in the usual way. No. 362. — Paste for Custards. Half a pound of flour, quarter of a pound of butter, the yolks of two eggs, and three spoonfuls of cream✪ Paste for Custards. 160 VEGETAniAN COOKEUY. Mix all well together, and let it remain quarter of an hour ; then work it till smooth, and roll it very thin. No. 363. — Paste without Butter. One pound of dry flour, one tea -spoonful of baking powder, and two table-spoonfuls of fine salad oil✪ Paste without Butter. Mix the baking powder well with the flour, adding the salad oil, and a sufficient quantity of cold water to form a paste. Roll it out, and spread a little oil over ; dredge with flour, and fold it in three ; then roll it, adding oil and flour as before, and when rolled again, it will be ready for use. No. 364. — Puff Paste. Three quarters of a poimd of flour, half a pound of butter, the yolk of an egg, and one tea-spoonful of lemon-juice✪ Puff Paste. Put part of the flour into the di'edging-box, in order that only the quantity named may be used ; mix the remainder with the lemon -juice, the yolk of an egg, and a little water, and roll in the butter at three dilferent times. No. 365. — Puff Paste. One pound of flour, half a pound of butter, and three quarters of a tea-spoonful of baking powder. Rub the baking-powder quite smooth ; stir it into the flour adding a salt-spoonful of salt ; mix ■with as much water as •will make it a proper consistency ; work it smooth ; then cover it, and set it in a cool place for two hours. Break the butter in pieces ; i)ut it in a thin cloth, and squeeze out the milk ; roll out the paste a little ; then put the butter in the middle ; turn the paste over it, and roll it out five or six times, folding it each time in three, keeping the open ends top and bottom (it will then be ready for any pm-pose required), and bake in a quick oven. In order to ascertain the proper heat of the oven, bake a small piece of the paste. VEGETARIAN COOKERY. 161 No. 366. — Short Paste. Half a pound of flour, quarter of a pound of butter, one ounce of finely powdered loaf sugar, and quarter of an ounce of baking powder✪ Short Paste. Mix all well together, with very little water, into a stiff paste, and roll it very thin. No. 367. — Short Paste. One pound of flour, four ounces of butter, quarter of an ounce of baking powder, two ounces of white sugar, the yolks of two eggs, and quarter of a pint of cream.

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Melt the butter in a tinned pan with three quarters of a pint of water. Add a little salt to the flour, and the butter, skimmed from the top of the water, mixing it vdth the flour, adding as much of the water only, as will make it into a stiff paste. Keep the paste covered and warm near the fii’e till required for use. Roll it and give it the required form with a wooden mould, or the lower part of a small jar. Fill in the in- gi-edients, add the lid, and bind the pie round mth paper before baking. The beaten yolk of an egg, brushed over the tops of the pies before they are set in the oven, improves their appearance. No. 361. — Paste for Tarts. One pound of flour, two drachms of bi-carbonate of soda, and six ounces of butter. Mix the soda well with the flour ; then rub in two ounces of butter, adding as much buttermilk as will bring it to the con- sistency required, and roll the remainder of the butter in at twice, in the usual way. No. 362. — Paste for Custards. Half a pound of flour, quarter of a pound of butter, the yolks of two eggs, and three spoonfuls of cream. 160 VEGETAniAN COOKEUY. Mix all well together, and let it remain quarter of an hour ; then work it till smooth, and roll it very thin. No. 363. — Paste without Butter. One pound of dry flour, one tea -spoonful of baking powder, and two table-spoonfuls of fine salad oil. Mix the baking powder well with the flour, adding the salad oil, and a sufficient quantity of cold water to form a paste. Roll it out, and spread a little oil over ; dredge with flour, and fold it in three ; then roll it, adding oil and flour as before, and when rolled again, it will be ready for use. No. 364. — Puff Paste. Three quarters of a poimd of flour, half a pound of butter, the yolk of an egg, and one tea-spoonful of lemon-juice. Put part of the flour into the di'edging-box, in order that only the quantity named may be used ; mix the remainder with the lemon -juice, the yolk of an egg, and a little water, and roll in the butter at three dilferent times. No. 365. — Puff Paste. One pound of flour, half a pound of butter, and three quarters of a tea-spoonful of baking powder. Rub the baking-powder quite smooth ; stir it into the flour adding a salt-spoonful of salt ; mix ■with as much water as •will make it a proper consistency ; work it smooth ; then cover it, and set it in a cool place for two hours. Break the butter in pieces ; i)ut it in a thin cloth, and squeeze out the milk ; roll out the paste a little ; then put the butter in the middle ; turn the paste over it, and roll it out five or six times, folding it each time in three, keeping the open ends top and bottom (it will then be ready for any pm-pose required), and bake in a quick oven. In order to ascertain the proper heat of the oven, bake a small piece of the paste. VEGETARIAN COOKERY. 161 No. 366. — Short Paste. Half a pound of flour, quarter of a pound of butter, one ounce of finely powdered loaf sugar, and quarter of an ounce of baking powder. Mix all well together, with very little water, into a stiff paste, and roll it very thin. No. 367. — Short Paste. One pound of flour, four ounces of butter, quarter of an ounce of baking powder, two ounces of white sugar, the yolks of two eggs, and quarter of a pint of cream.

Vegetarian cookery