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Sect. 2.-Receipts for Making Pastry

REMARKS. 722. These receipts are collected together under this head, so that afterwards they may be referred to. Some of them are generally applicable, while others are only suited to one or two kinds of dishes. In all sorts of pastry it must be recollected that the handling is of the greatest importance, and that, however completely the proportions may be attended to, if the hand is heavy when it ought to be light, or if rolling is neglected when it is recommended, or vice versa, the cook cannot expect her paste to succeed. Beyond this, the temperature of the oven is next in importance; but this the cook is more likely to