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Short Crust, a Substitute for Puff-Paste

When puff paste cannot be had, pastry made according to any of the following recipes may be used instead. It should be made in a cool place and should be handled very lightly. A moderately-heated oven will be required for baking it. No. 1.--Rub three ounces of fresh butter into a pound of flour till it is as fine as possible; add a pinch of salt and two table-spoonfuls of powdered leaf sugar, and make a smooth paste with two eggs beaten up with milk or cream. Roll out thin. No. 2.--Rub three ounces of butter into a pound of flour; add a pinch of salt and a table-spoonful of powdered sugar, and beat the whole to a smooth paste with a quarter of a pint of boiling cream. No. 3.--Rub eight ounces of butter into a pound of flour, and add a pinch of salt, two table-spoonfuls of powdered sugar, and as much milk as will make a firm smooth paste. If a richer crust is required, ten ounces of butter may be used. (See also PASTE, SHORT.)