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Crust for Fruit Tarts

Mix a pinch of salt and two table-spoonfuls of sifted sugar with a pound of dry flour. Break six ounces of fresh butter into small pieces, crumble it into the flour, and work it into a smooth paste with a little new milk. Roll it out two or three times, and in doing so, add two ounces more of butter, and touch it with the hands as little as possible. Bake in a moderate oven. Time to prepare, twenty minutes. Probable cost, 9d. per pound.