PASTRY WITHOUT BUTTER 

Ingredients --: 1 lb. of flour a teaspoonful of baking powder , a wineglassful of salad oil , water , salt

Mode --: Mix the baking powder and salt with the flour , and add the oil in water , and stir the paste to a concistancy for rolling , roll out 2 or 3 times , and bake witout delay

                                                       DRIPPING CRUST

Ingredients --: To every lb. flour allow 6 oz. clarifed beef dripping, 1/2 pint water

Mode --: Weigh the dripping , and to every lb. of flour allow the above proportion , with a knife work the flour into a smooth paste with the water , rolling it out three times , each time placing on the crust 2 oz. of the dripping, broken into small pieces, if thhis paste is lightly made , if good dripping is used, and not too much of it , it will be found very nice , and by the addition od two tablespoonfuls of fine moist sugar , it may be converted into a common short crust for fruit pies

                                     SUET CRUST FOR PIES OR PUDDINGS 

Ingredients --: To every lb. flour allow 5 or 6 oz. beef suet , 1/2 pint water

Mode --: Free the suet from skin and shreds , chop it extremely fine , and rub it well into the flour ; work the whole into a smooth paste with the above proportion of water , and roll it out

This crust is quite rich enough for ordinary purposes, but when a better one is desired , use from 1/2 to 3/4 lb. of suet to every lb. of flour , some cooks for rich crusts pound the suet in a mortar , with a small quantity of butter , it should then be laid on the paste in small pieces , the same as for puff crust , and will be found exceedingly nice for hot tarts  

                                    BUTTER CRUST FOR BOILED PUDDINGS 

Ingredients --: To every lb. flour allow 6 oz. butter , 1/2 pint water

Mode --: With a knife , work the flour to a smooth paste with 1/2 pint of water ; roll the crust out rather thin , place the butter over it in small pieces , dredge lightly over it some flour , and fold the paste over , repeat the rolling once more , and the crust will be ready 

                                                   SHORT CRUST FOR TARTS 

Ingredients --: To every lb. of flour allow 3/4 lb. butter , rather more than 1/2 pint water

Mode --: rub the butter into the flour , after having ascertained that the latter is perfectly dry, add the sugar , and mx the whole into a stiff paste with about 1/3 pint water , roll it over two or three times , folding the paste over each time

                                                                 PUFF PASTE

Ingredients --: to every lb. of flour allow 8 oz. of butter and 3 oz. lard , not quite 1/2 pint water

Mode --: Mix the flour to a smooth paste with not quite 1/2 pint water, then roll it ouut three times , the first time covering the paste with butter , the second with lard , and  third witth butter

                                           COMMON PASTE FOR FAMILY PIES 

Ingredients --: 1 1/4 lb. flour , 1/2 lb. butter , rather more than 1/2 pint water

Mode --: Rub the butter lightly into the flour , mix it to a smooth paste with the water , and roll it out two or three times

Thiis paste may be coverted into an excelllent short crust for sweet tarts , by adding to the flour , after the butter is rubbed in , 2 tablespoonfuls of fine sifted sugar

Cost --: 9 d. per lb.

                                                                  PUFF PASTE II 

Ingredients --: To every lb. of flour allow 1lb. butter and not quite 1/2 pint water

Mode --:  Carefully weigh the flour and butter , and have exact proportion ; squeeze the butter well , and afterwards wring it in a clean cloth , that no moisture may remain

Sift the flour , and see that it is perfectly dry , work the whole into a smooth paste , with not quite 1/2 pint water, using a knife to mix it with ; the proportion of water must be regulated by the discrestion of the cook : if too much be added , the paste , when baked , will be tough , roll it out until it is of an equal thickness of about an inch ; break 4 oz. of the butter into small pieces , place these on the paste , sift over it a little flour , fold it over , roll it out again , and put another 4 oz. of butter , repeat the rolling and buttering until the paste has been rolled out 4 times , or equal quantities of butter and flour have been used

Do not omit , every time the paste is rolled out , to dredge a little flour over that and the rolling pin , to prevent both from sticking , handle the paste as lightly as possible , and do not press heavily upon it with tthe rolling pin

Do not put it in the oven until it is sufficiently hot to raise the paste , for the best prepared paste , if not properly baked  will be good for nothing, brushing the paste as often as rolled out , and the pieces of butter placed thereon , with the white of an egg assists it to rise in leaves or flakes

                                                      PASTRY SANDWICHES    

Ingredients --: Puff paste , jam of any kind , the white of an egg , sifted sugar

Mode --: Roll the paste out thin ; put half of it on a baking sheet or tin , and spread equally over it apricot , greengage or other preserve , lay over this preserve another sheet of paste ; press the edges together all around , and mark the paste in lines with a knife on the surface , to show where to cut when baked , bake from 20 to 30 minutes , and a short time before being done , take the pastry out of the oven , brush it over with the white of an egg , sift over it pounded sugar , and put it back into the oven to colour

When cold , cut into strips about 2 inches long , place onto a plate and serve with flavoured whipped cream

Time --: 20 to 30 minutes

                                                     FRUIT TURNOVERS  

Ingredients --: Puff paste , any kind of fruit , sugar to taste

Mode --: Make some puff paste , roll it out to the thickness of about 1/4 inch , and cut it out in circular pieces ; pile the fruit on half of the paste , sprinkle over some sugar , wet the edges and turn the paste over, press the edges together , crimping with fork , and brush over with the white of an egg ; sprinkle over with siifted sugar, bake on tins , in a brisk oven , for about 20 minutes

Instead of putting the fruit in raw , it may be boiled down with a little sugar , and then enclosed in the crust ; or jam , of any kind , may be substituted for fresh fruit

Time --: 20 minutes                   Yields --: 12 turnovers                 

                                                                  CHERRY TART   

Ingredients --: 1 1/2 lbs. cherries , 2 tablespoonfuls moistened sugar , 1/2 lb. short crust paste

Mode --: Pick the stalks from the cherries , put them with the sugar , into a deep pie-dish , just capable of holding them , with a small cup placed upside down in the midst , make a short crust , lay a border round the edge of the dish ; put on the cover , and ornament the edges ; bake in a brisk oven from 30 to 40 minutes ; strew finely sifted sugar over , and serve hot or cold

Time --: 30 to 40 minutes                   Sufficient for 5 or 6 persons

                                                        POTATO PASTY 

Ingredients --: 1 1/2 lb. rump steak or mutton cutlets , salt and pepper to taste , 1 1/2 pint weak broth or gravy , 10z. butter , mashed potatoees

Mode --: Place the meat , cut in small pieces , at the bottom of the pan ; season with salt and pepper , and add the gravy , and butter broken into small pieces

Put on the perforated plate with its valve pipe screwed on , and fill the space to the top of the tube with mashed potatoes mixed with a little milk , pipe potato mixture into pasty , and pinch pasty's closed , finish the surface with ornamental design , if carefully baked , the potatoes will be covered with a delicate brown crust , send to table as it comes from the oven, with a napkin folded round it

Time --: 40 to 60 minutes      Cost --: 2 s. 3 d.     Sufficient for 4 to 5 pasties

History of Pasty's origins --:  The pasty was originally taken by the Welsh coal miners as a pocket pie meal, the original verrsions had 4 sections, vegetables at one end with meat, potatoes and then fruit or preserves at the very end , such turnovers were either baked or fried then sent down the mines as a filling meal