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Transparent Paste for Tartlets

Warm twelve ounces of butter without oiling it; when nearly cold again, stir in one beaten egg, and continue beating for a little while; sift in with the butter and egg one pound of the finest dried white flour, and make a thin paste with it. Butter some patty-pans or tart-dishes, line them with the paste, brush over a little water and sift some fine sugar over; bake them at once in a moderate oven.