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Paste for Meat or Fruit Pies, Etc

Mix the eighth part of a peck of flour with sufficient cream and raw eggs to form into a paste. Add half a pound of butter broken in pieces, which must not be too small, and roll the paste lightly. To make paste for custards, mix the flour with boiling water and butter, sugar being added, if necessary. If this is done, it will be found to increase the stiffness of the paste. (See also CRUST, DRIPPING.)