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Sect. 1.-General Remarks (Under the term pastry)

720. Under the term pastry are comprehended all savoury pies, pasties, or patties, together with fruit and other sweet pies and tarts; in fact, every thing which is confined by a paste made with flour and water, mixed also with some kind of fatty matter, such as butter, lard, suet, or dripping. For most purposes it is allowed by all cooks that butter is the best; but as it is far the dearest, it is right, in economical families, to substitute lard or dripping for it, when it is possible to do so without an entire sacrifice of all the benefit afforded by the material for which they are substituted. It will, however, be found that for many purposes they may be used without disadvantage; and as this is the case, receipts in which they are introduced will be found given in the following section; they will be recommended for use where practicable, in the subsequent list of savoury pies, tarts, &c. 721. THE UTENSILS are only a pasteboard, rolling-pin, baking-tins or dishes, and ornamental cutters of various kinds.