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Paste, Transparent, for Tarts, Etc

Wash three-quarters of a pound of best salt butter in two or three waters, and press it well to free it from moisture. Put it into a saucepan over a gentle fire, until it is melted without being oiled, then set it aside, and when it is nearly cold, stir into it a well-beaten egg and a pound of dried and sifted flour. Roll it out till it is very thin, line the tartlet-tins with it as quickly and lightly as possible, brush them over with water, sift powdered loaf sugar upon them, and bake in a moderate oven for about ten minutes. Probable cost, 1s. 2d.