dren can walk
more firmly in them than in shoes.

SHORT BISCUITS. Beat half a pound of butter to a cream, then add half a
pound of loaf sugar finely powdered and sifted, the yolks of two eggs,
and a few carraways. Mix in a pound of flour well dried, and add as much
cream as will make it a proper stiffness for rolling. Roll it out on a
clean board, and cut the paste into cakes with the top of a glass or
cup. Bake them on tins for about half an hour.--Another way. A quarter
of a pound of butter beat to a cream, six ounces of fine sugar powdered
and sifted, four yolks of eggs, three quarters of a pound of flour, a
little mace, and a little grated lemon peel. Make them into a paste,
roll it out, and cut it into cakes with the top of a wine glass.
Currants or carraways may be added if agreeable.

SHORT CAKES. Rub into a pound of dried flour, four ounces of butter,
four ounces of powdered sugar, one egg, and a spoonful or two of thin
cream to make it into a paste. When mixed, put currants into one half,
and carraways into the rest. Cut them into little cakes with the top of
a wine glass, or canister lid, and bake them a few minutes on floured
tins.

SHORT CRUST. Dry two ounces of white sugar; after it has been pounded
and sifted. Mix it with a pound of flour well dried, and rub into it
three ounces of butter, so fine as not to be seen. Put the yolks of two
eggs well beaten into some cream, mix it with the above into a smooth
paste, roll it out thin, and bake it in a moderate oven.--Another. Mix
with a pound of fine flour dried, an ounce of sugar pounded and sifted.
Crumble three ounces of butter into it, till it looks all like flour;
and with a glass of boiling cream, work it up to a fine paste.--To make
a richer crust, but not sweet, rub six ounces of butter into eight
ounces of fine flour. Mix it into a stiffish paste, with as little water
as possible; beat it well, and roll it thin. This, as well as the
former, is proper for tarts of fresh or preserved fruit.--Another. To a
pound of flour allow six ounces of butter, and a little salt. Rub the
butter well into the flour with the hand, till the whole is well united,
and then put in a small quantity of cold water, just enough to mix it to
a paste. Mould it quite smooth with the hand, and roll it out for use.

SHORT PASTE. Rub a quarter of a pound of butter into a pound of flour,
mixed with water and two eggs. Work it up to a good stiffness, and roll
it out. If for