tone pots, sheltered from the contact of the air. The
French often add to it, after it has been melted, a piece of
toasted bread, which helps to destroy the tendency of the batter
to rancidity.

SOYER'S RECIPE FOR PUFF-PASTE.

1209. INGREDIENTS.--To every lb. of flour allow the yolk of 1 egg, the
juice of 1 lemon, 1/2 saltspoonful of salt, cold water, 1 lb. of fresh
butter.

_Mode_.--Put the flour on to the paste-board; make a hole in the centre,
into which put the yolk of the egg, the lemon-juice, and salt; mix the
whole with cold water (this should be iced in summer, if convenient)
into a soft flexible paste, with the right hand, and handle it as little
as possible; then squeeze all the buttermilk from the butter, wring it
in a cloth, and roll out the paste; place the butter on this, and fold
the edges of the paste over, so as to hide it; roll it out again to the
thickness of 1/4 inch; fold over one third, over which again pass the
rolling-pin; then fold over the other third, thus forming a square;
place it with the ends, top, and bottom before you, shaking a little
flour both under and over, and repeat the rolls and turns twice again,
as before. Flour a baking-sheet, put the paste on this, and let it
remain on ice or in some cool place for 1/2 hour; then roll twice more,
turning it as before; place it again upon the ice for 1/4 hour, give it
2 more rolls, making 7 in all, and it is ready for use when required.

_Average cost_, 1s. 6d. per lb.

VERY GOOD SHORT CRUST FOR FRUIT TARTS.

1210. INGREDIENTS.--To every lb. of flour allow 3/4 lb. of butter, 1
tablespoonful of sifted sugar, 1/3 pint of water.

_Mode_.--Rub the butter into the flour, after having ascertained that
the latter is perfectly dry; add the sugar, and mix the whole into a
stiff paste, with about 1/3 pint of water. Roll it out two or three
times, folding the paste over each time, and it will be ready for use.

_Average cost_, 1s. 1d. per lb.

ANOTHER GOOD SHORT CRUST.

1211. INGREDIENTS.--To every lb. of flour allow 8 oz. of butter, the
yolks of 2 eggs, 2 oz. of sifted sugar, about 1/4 pint of milk.

_Mode_.--Rub the butter into the flour, add the sugar, and mix the whole
as lightly as possible to a smooth paste, with the yolks of eggs well
beaten, and the milk. The proportion of the latter ingredient must be
judged of by the size of the eggs: if these are large, so much will not
be required, and more if the eggs are smaller.