241. _To make good Paste._

Take to a peck of fine flower three pound of butter, and three Eggs, and
a little cold Cream, and work it well together, but do not break your
Butter too small, and it will be very fine Crust, either to bake meat
in, or fruit, or what else you please.

It is also a very fine Dumplin, if you make it into good big Rolls, and
boil them and butter them, or roul some of it out thin, and put a great
Apple therein, and boil and butter them, with Rosewater, Butter and
Sugar.


242. _To make good Paste to raise._

Take to a Peck of Flower two pounds of Butter and a little tried Suet,
let them boil with a little Water or Milk, then put two Eggs into your
Flower, and mix them well together, then make a hole in the middle of
your Flower, and put in the top of your boiling Liquor, and so much of
the rest as will make it in to a stiff Paste, then lay it into a warm
Cloth to rise.


243. _Paste for cold Baked meats._

Take to every Peck of Flower one pound of Butter or a little more, with
hot Liquor as the other, and put a little dissolved Isinglass in it,
because such things require strength; you may not forget Salt in all
your Pastes, and work these Pastes made with hot Liquor much more than