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Crisp Paste

Sift four ounces of flour and two ounces of powdered white sugar; mix together and work them into a paste with the well-beaten yolks of two eggs. Use a wooden spoon to mix the paste, touching it as little as possible with the hands. This paste may be used in making fruit tarts; it should be baked in a hot oven and immediately before putting it into the oven should be brushed over with well-beaten white of egg and sprinkled with powered white sugar.