Page:Mrs Beeton's Book of Household Management.djvu/1000

888 Ingredients.—1 lb. of flour, ¾ of a lb. of butter, 2 yolks of eggs, 1 level tablespoonful of castor sugar, 1 teaspoonful of baking-powder.

Method.—Rub the butter lightly into the flour, add the baking-powder, sugar, yolks of eggs, and a little water if necessary, but this paste must be rather stiff, and when the butter is soft, or the paste is being mixed in a warm place, only a few drops of water may be required. Roll out thinly and use at once. The crust for fruit tarts should be lightly brushed over with cold water, and dredged with castor sugar before being baked.

Time.—¼ of an hour. Average Cost, 1s. 2d. Sufficient for 2 tarts of medium size, or 24 patty-cases.

Ingredients.—8 ozs. of flour, 2 ozs. of butter, 2 ozs. of lard, 1 yolk of egg, 1 teaspoonful of baking-powder, a good pinch of salt, about ⅛ of a pint of water.

Method.—Rub the butter and lard lightly into the flour, add the baking-powder, salt, yolk of egg, and as much water as is necessary to form a stiff paste. Roll out to the required thickness and use at once.

Time.—¼ of an hour. Average Cost, about 4½d. Sufficient for 1 medium-sized tart.

Ingredients.—½ lb. of flour, 3 ozs. of lard, clarified fat, or dripping, 1 teaspoonful baking-powder (heaped), ¼ of a teaspoonful of salt, ¼ of a pint of water.

Method.—Pass the flour, salt, and baking-powder through a sieve into a large basin, then rub in the fat, add the water, and work into a smooth paste with a knife. Roll out to desired shape and thickness, and use at once. When required for fruit tarts, 1 tablespoonful of sugar should be added to the above ingredients.

Time.—¼ of an hour. Average Cost, 3d. Sufficient for 1 medium-sized tart.

Ingredients.—8 ozs. of flour, 3 ozs. of breadcrumbs, 6 ozs. of suet, 1 heaped teaspoonful baking-powder, ¼ of a teaspoonful of salt, about ⅓ pint of water.

Method.—Free the suet from skin, shred and chop it finely. Mix well together the flour, breadcrumbs, suet, salt and baking-powder, and add water to form a paste soft enough to roll out easily, but not sufficiently moist to stick to the board and rolling-pin. This paste makes an