To make crisp Paste for TARTS.
TAKE one pound of fine flour mixed with
one ounce of loaf sugar beat and sifted, make it
into a stiff paste, with a gill of boiling cream, and
three ounces of butter in it, work it well, roll
it very thin; when you have made your tarts,
beat the white of an egg a little, rub it over
them with a feather, sift a little double refined
sugar over them, and bake them in a moderate
oven.