688. Short Paste for Fruit Tarts.—Put a pound of flour upon your pastry slab with six ounces of butter, and rub them well together; then make a hole in the centre, in which put two ounces of powdered sugar, two whole eggs, and a large wineglassful of water, mix the eggs, sugar, and water well, then drown in the flour and mix together, and work it lightly.