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German Paste

Mix one pound of fine flour with two ounces of pounded sugar, a pinch of salt, and the grated rind of half a lemon. Rub in half a pound of butter, and make it into a smooth paste with the yolks of two eggs beaten with a table-spoonful of water. Roll the paste out in thin sheets, and fold it over two or three times. If intended for fruit pies or tarts, the sugar is better omitted. Time, twenty minutes to prepare. Probable cost, 10d. for this quantity.