[pastes]

Puff Pastes for Tarts. 
No. 1. Rub one pound of  butter  into one pound of  flour,  whip 2  whites  and add with  cold water  and one  yolk;  make into paste, roll in, in six or seven times one pound of  butter,  flowring it each roll. This is good for any small thing. 

No. 2. Rub 6 pound of  butter  into fourteen pound of  flour,  eight  eggs,  add  cold water,  make a stiff paste. 

No. 3. To any quantity of  flour,  rub in three fourths of its weight of  butter,  (12  eggs  to a peck) rub in one third or half, and roll in the rest. 

No. 4. Into two quarts  flour (salted)  and wet stiff with  cold water  roll in, in nine or ten times one and half pound of  butter. 
 
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  shortening  in ten or twelve rollings--bake quick. 

No. 8. Rub in one and half pound of  suet  to six pounds, of  flour,  and a spoonful 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 1 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. 

American Cookery
Amelia Simmons
1798



Northampton
Massachusetts