Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

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Crust, Common Short

IN- GREDIENTS. - To every lb. of flour allow 2 oz. of sifted sugar, 3 oz. of butter, about 1/2 pint of boiling milk. AVERAGE COST, 5d. per lb.

Crumble the butter into the flour as finely as possible, add the sugar, and work the whole up to a smooth paste with the boiling milk. Roll it out thin, and bake in a moderate oven.

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