into a basin, say one pound; rub into this a teaspoonful of baking powder, and the same of salt, and five or six tablespoonsful of dripping, according to how rich you want your crust; rub this in with the flour till all looks and feels like bread crumbs. Now make a hole in the centre and pour in some luke warm water, or warm milk and water if you have it. Mix with a spoon, and when all is moist, not wet, knead for a few minutes on the board with some dry flour. Cover your tart, patty tins, or whatever you want covered, and pop into a quick oven as soon as possible. It is a great mistake to roll your pastry too thin, as it burns before the tart is cooked. One good plan is to cut strips of paste, and put round the edge of your pie dish before putting the whole cover over, that ensures the edges being nice and thick, but be sure you damp those strips before putting the other paste over them, or they will not stick together. The rim of the dish should also be damped. You can brush over the top with white of egg or milk if liked, to give it a gloss.
Suet Pastry.—Pass some fresh suet through the mincing machine. Rub a pound of flour quite smooth, salt it, and add a teaspoonful of baking powder. Mix it into a paste with warm water—roll out very thin and with a knife spread the suet in small pieces thickly over it, sprinkle with flour, and roll together and beat it with the rolling pin for some minutes, roll out again and spread as before and beat, do this three or four times, then roll out finally and use, and bake as above directed.
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mixing, but it is very good when made.
Custard Patties. Ingredients: Puff paste, half a pint |