Sift a pound and a quarter of the finest flour, and three ounces
of powdered loaf-sugar into a deep dish. Cut up in it ten ounces
of the best fresh butter and rub it fine with your hands. Make a
hole in the middle, pour in the yolks of two beaten eggs, and mix
them with the flour, &c. Then wet the whole to a stiff paste with
half a pint of rich milk. Knead it well, and roll it out.
This paste is intended for tarts of the finest sweetmeats. If used
as shells they should be baked empty, and filled when cool. If
made into covered tarts they may be iced all over, in the manner
of cakes, with beaten white of egg and powdered loaf-sugar. To
make puffs of it, roll it out and cut it into round pieces with
the edge of a large tumbler, or with a tin cutter. Lay the
sweetmeat on one half of the paste, fold the other over it in the
form of a half-moon, and unite the edges by notching them
together. Bake them in a brisk oven, and when cool, send them to
table handsomely arranged, several on a dish.
Sweet paste is rarely used except for very handsome
entertainments. You may add some rose water in mixing it.