made Plain and Eafy . 
US 
Puff-pafte . 
TAKE a quarter of a peck of flour, rub fine fialf a pound 
of butter, a little fait, make it up into a light pafte with cold 
water, juft ftiff enough to work it well up ; then roll it out, and 
flick pieces of butter all over, and ftrevy a little flour ; roll it up 
and roll it out again ; and fo do nine or ten times, till you have 
rolled in a pound and a half of butter. This , cruft is moftly 
ufed for all forts of pies. 
A good cry ft for great pies . 
TO a peck of flour add the yolks of three eggs ; then boil 
fome water, and put in half a pound of fried fuet, and a pound 
and half of butter. Skim ©ff the butter and fuet, and as much 
©f the .liquor as will make it alight good cruft: work it up 
well, and roll it out. 
A ftanding cruft for great pies . 
TAKE a peck of flour, and fix pounds of butter, boiled in a 
gallon of water; fkim it off into the flour, and as little of the 
liquor as you can ; work it well up into a pafte, then pull it 
into pieces till it is cold, then make it up in what form you 
will have it. This i$ fit for the walls of a goofe pie. 
A cold cruft . 
TO three pounds of flour rub in a pound and a half of bu£« 
ter, break in two eggs, and make it up with cold water. 
A dripping cruft . 
TAKE a pound and half of beef-dripping, boil it in water, 
ftrain it, then let it ftand to be cold, and take off the hard fat: 
fcrape it, boil it fo four or five times ; then work it well up into 
three pounds of flour, as fine as you can, and make it up into 
pa»fte with cold water. It makes a very fine cruft. 
A cruft for cuftards . 
TAKE half a pound of flour, fix ounces of butter, the yolks 
of two eggs, three fpoonfuls of cream ; mix them together, and 
let them ftand a quarter of an hour, then Work, it up and down, 
and roll it very thin. 
L Pajlt 
