Paste for tarts

| Pastry

Ingredients

• 1 ounce of loaf sugar
• 1 pound of fine flour
• 3 ounces of butter
• 1 gill cream

Procedure

1. Put an ounce of loaf sugar, beaten and sifted, to one pound of fine flour.
2. Make it into a stiff paste, with a gill of boiling cream, and three ounces of butter.
3. Work it well, and roll it very thinly.

This page incorporates text from the public domain 1881 Household Cyclopedia.