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Paste for Cheese Cakes

Mix with one pound of best-sifted flour three ounces of powdered sugar. Beat eight ounces of butter till of a creamy consistence, then sift the flour and sugar gradually into it. When well mixed, work in the whole yolks of three eggs and the well-beaten whites of two. It is then ready for use. Paste for Custards or Preserved Fruits Put six ounces of butter over the fire in a saucepan with six tablespoonfuls of water, let it come to the boil, and then mix into it as much flour as will make a stiff paste, Knead and beat it with a rolling-pin till smooth, then form it into a lump, and cover with a cloth till almost cold. Take a piece of the paste large enough for the purpose, knead it into a lump, then press the knuckles of the left hand into the top nearly in the middle, and with the right hand keep working the paste up the back of the left hand, shifting it round and round meanwhile, forming the paste into a circular shape with a flat bottom and upright sides like an ordinary jam-pot. The paste ought to be stiff enough to keep in shape when the hand is withdrawn if it has not been pressed too thin or into holes. Trim the edges, line the paste with paper till half-baked, then remove the paper, pour in the custard or preserve, and finish baking.