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Sect. 1. General Remarks

791. Barm crust, short crust, and puff-paste, are all used for these articles by some people; the first kind being employed for the sake of the stomach, the second from economical motives when composed of dripping or lard, and the third by those who consult only their palates, without attending to the interests of their bodies or purses. Under the head of sweet pastry are included all kinds of fruits, whether fresh or preserved, which have any kind of baked crust attached to them; whereas those which either have no crust, or when they have it are boiled instead of being baked, are usually denominated either puddings or sweets. The former definition will, therefore, comprehend all the articles included in this section. With regard to the use of lard, dripping, or butter for the paste used with them, there can be no doubt that butter, either fresh or salt, is the best for the purpose; and for puff-paste is not to be superseded, except perhaps by a very small quantity of lard mixed with it; but for short crust, lard or dripping, or a mixture of the two, will answer well enough for many purposes such as fruit tarts; and the crust so made is quite as wholesome, and very nearly as good, as when made of butter. (For icing these tarts, see page 204).