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PLAIN SHORT CRUST.

Put half a pound of fresh butter to a pound of flour, add the yolks of two eggs and a little powdered sugar, mix into a paste with water, and roll out once.

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EGG PASTE, CALLED IN MODERN COOKERY NOUILLES.

This is formed by making a paste of flour and beaten eggs, without either butter or water; it must be rolled out extremely thin and left to dry; it may then be cut into narrow strips or stamped with paste cutters.  It is more fashionable in soups than vermicelli.

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BEEF DRIPPING PASTE.

Mix half a pound of clarified dripping into one pound of flour; work it into a paste with water, and roll out twice.  This is a good paste for a common meat pie.

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GLAZE FOR PASTRY.

When the pastry is nearly baked, brush it over with white of egg, cover it thickly with sifted sugar, and brown it in the oven, or it may be browned with a salamander.

For savory pies beat the yolk of an egg, dip a paste-brush into it, and lay it on the crust before baking.

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FRUIT TARTS OR PIES.

A fruit tart is so common a sweet that it is scarcely necessary to give any directions concerning it.  Acid fruits are best stewed before putting into a pie:  the usual proportions are half a pound of sugar to a quart of fruit—­not quite so much if the fruit is ripe; the fruit should be laid high in the middle of the dish, to make the pie a good shape.  It is the fashion to lay over the crust, when nearly baked, an icing of the whites of eggs whisked with sugar; the tart or pie is then replaced in the oven.

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A VERY FINE SAVOURY PIE.

Lay a fine veal cutlet, cut in pieces and seasoned, at the bottom of the dish; lay over it a layer of smoked beef fat, then a layer of fine cold jelly made from gravy-beef and veal, then hard boiled eggs in slices, then chicken or sweetbread, and then again the jelly, and so on till the dish is filled; put no water, and season highly with lemon-juice, essence of mushroom, pepper, salt, and nutmeg; also, if approved, a blade of mace:  small cakes of fine forcemeat are an improvement; cover with a fine puff paste, and brush over with egg, and bake.

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TARTLETS.

Make a very rich light puff paste, and roll it out to half an inch of thickness; it should be cut with fluted paste-cutters, lightly baked, and the centre scooped out afterwards, and the sweetmeat or jam inserted; a pretty dish of pastry may be made by cutting the paste in ribbons of three inches in length, and one and a half in width; bake them lightly, and pile them one upon another, with jam between each, in the form of a cone.