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Rice Paste for Tartlets, Etc

Boil a quarter of a pound of ground rice in half a pint of water till the liquor is absorbed. Squeeze it in a napkin till quite dry, then pound it in a mortar to a paste with a pinch of salt, a beaten egg, and an ounce of fresh butter. Roll it out till very thin, and it will be ready for use. Or, rub a quarter of a pound of fresh butter into half a pound of ground rice. Add a table-spoonful of sifted sugar and a pinch of salt, and make the mixture into a paste with cold water. Roll it out, spread a little more butter upon it, or not, according to the richness required. Dredge flour under and over it in rolling, and it will be ready for use. Tartlets made with this pastry should be eaten the day they are made.