Is made after the same manner as the last, except you are to use cream instead of water; it will have a richer taste, but will not be so light.
Make a hole in the middle of the flour; put salt to it, and an equal quantity of butter and fresh hog's lard; mix it with warm water, make it pretty firm and let it rest; cut it in several pieces, and roll each as thin as possible, and rub each leaf with melted hog's lard; put all the pieces one upon another; roll them together; let it cool; cut it with a knife, and put it to what use you please.
Work some flour with a couple of eggs, and a little water; let it rest; have some rice boiled very tender, in good rich broth; when it is cold, pound it in a mortar with the ready prepared paste, and a little butter, until it is properly mixed: it will serve for any sort of cakes, as ll other paste.
To a peck of flour put six pounds of butter, lay your flour in a large dish, make a hollow in the middle, put your butter in a saucepan of water on the fire, and when the butter is all melted take it off, and put it into the flour hot, and with a wooden spoon or stick work it all together, then with your hands work your paste quick, and pull it all into little pieces, till it is
quite
