No. 5.  One pound flour, three fourths of a pound of butter, beat well.

No. 6.  To one pound of flour rub in one fourth of a pound of butter wet with three eggs and rolled in a half pound of butter.

A Paste for Sweet Meats.

No. 7.  Rub one third of one pound of butter, and one pound of lard into two pound of flour, wet with four whites well beaten; water q:  s:  to make a paste, roll in the residue of shortning in ten or twelve rollings—­bake quick.

No. 8.  Rub in one and half pound of suet to six pounds of flour, and a spoon full of salt, wet with cream roll in, in six or eight times, two and half pounds of butter—­good for a chicken or meat pie.

Royal Paste.

No. 9.  Rub half a pound of butter into one pound of flour, four whites beat to a foam, add two yolks, two ounces of fine sugar; roll often, rubbing one third, and rolling two thirds of the butter is best; excellent for tarts and apple cakes.

CUSTARDS.

1.  One pint cream sweetened to your taste, warmed hot; stir in sweet wine, till curdled, grate in cinnamon and nutmeg.

2.  Sweeten a quart of milk, add nutmeg, wine, brandy, rose-water and six eggs; bake in tea cups or dishes, or boil in water, taking care that it don’t boil into the cups.

3.  Put a stick of cinnamon to one quart of milk, boil well, add six eggs, two spoons of rose-water—­bake.

4. Boiled Custard—­one pint of cream, two ounces of almonds, two spoons of rose-water, or orange flower water, some mace; boil thick, then stir in sweetening, and lade off into china cups, and serve up.

Rice Custard.

Boil a little mace, a quartered nutmeg in a quart of cream, add rice (well boiled) while boiling sweeten and flavor with orange or rose water, putting into cups or dishes, when cooled, set to serve up.

A Rich Custard.

Four eggs beat and put to one quart cream, sweetened to your taste, half a nutmeg, and a little cinnamon—­baked.

A Sick Bed Custard.

Scald a quart milk, sweeten and salt a little, whip 3 eggs and stir in, bake on coals in a pewter vessel.

TARTS.

Apple Tarts.

Stew and strain the apples, add cinnamon, rose-water, wine and sugar to your taste, lay in paste, royal, squeeze thereon orange juice—–­bake gently.

Cranberries.

Stewed, strained and sweetened, put into paste No. 9, and baked gently.

Marmalade, laid into paste No. 1, baked gently.

Apricots, must be neither pared, cut or stoned, but put in whole, and sugar sifted over them, as above.

Orange or Lemon Tart.