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Rice Paste for Tarts

Sift one-half pound of ground rice, and rub it into one-fourth pound of fresh butter; mix and knead this into a little paste with a small quantity of cold water. Sprinkle flour over a paste-board and rolling-pin, and roll out the paste fairly thin. Chop one-fourth pound of butter into small bits, and stick them all over the paste. After this fold, and roll it out again three times, each time sprinkling flour over the paste and under it, all over the paste-board and rolling-pin. Cover the tarts, brush the paste over with well-beaten whites of eggs, sprinkle it with powdered sugar, and bake.