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Crust, Very good Short (for Fruit Tarts)

INGREDIENTS.-To every lb. of flour allow 1/2 or 3/4 lb. of butter, 1 tablespoonful of sifted sugar, pint of water. AVERAGE COST, 8d. per lb.
Rub the butter into the flour, after having ascertained that the latter is per- CRUST, ANOTHER GOOD. fectly dry; add the sugar, and mix the whole into a stiff paste with about 1/8 pint of water. Roll it out two or three times, folding the paste over each time, and it will be ready for use.