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German Paste

Take three-quarters of a pound of flour, put into it half pound of butter, the same of powdered sugar, and the peel of a lemon grated; make a hole in the middle of the flour, break in the yolks of two eggs, reserving the whites, which are to be well beaten; then mix well together. If the eggs to do not sufficiently moisten the paste, add half an eggshell of water. Mix all thoroughly, but do not handle too much. Roll out thin, and it may be used for all sorts of pastry. Before putting it into the oven, wash over the pastry with the white of the beaten egg and shake over a little powdered sugar.