To make fine Puff Paste
To every pound of flour put one pound of butter, and the yolk of an egg. First take a quarter of a pound of the butter, and rub it in finely with the flour, then make a hollow in the middle of your flour, and beat the yolk of an egg very fine, or it will spot the crust, then put in as much cold water as will make it into a light paste, work it up light and roll it out, then divide the rest of the butter into five parts, take one and stick it into little bits all over, then shake a little flour all over, and lay on the middle of the roll, and roll it out again; do this four or five times, and it will make very fine puff paste.
To make fine Paste for Tarts.
Take a pound of flour, a pound of loaf sugar, beat fine, and a pound of butter, work it up all together, do not roll it, but beat it well with the rolling plan for half an hour, folding it up, and beating it out again, then roll little pieces, as you want for your tarts.
To make paste for Pattipans
Take a pound of fine flour, a spoonful of sugar, three quarters of a pound of good butter, rub it all into your flour, then take the yolks of two eggs, the white of one, as much water as will wet it, beat them and pour it into the flour, and work it all together; then roll it out thin, and it will rise in baking.
