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Transparent Pie-Crust

Take three-quarters of a pound of sweet fresh butter, break it into little pieces, and put it into a jar until it is quite melted without being oiled. Let it cool, and mix with it a well-beaten fresh egg and one pound of dried and sifted flour. Roll the paste very thin, line the tartlet-tins as quickly as possible, and bake the tarts in a well-heated oven. Just before putting them in brush them over with cold water, and sift a little powdered sugar over them. Time to bake, ten to fifteen minutes. Probable cost, 1s. 10d. for this quantity. Sufficient for two dishes of tarts.