CRUST

The paste with which pies, tarts, ., are made, or covered. 1. ( Fine. ) From flour, 1 lb.; sugar, 1 ⁄ 4 lb.; melted butter, 1 ⁄ 2 lb.; 3 eggs; milk, q. s. Requires little baking. 2. ( Raised crust, for meat pies, . ) As the last, but using 6 oz. of lard for the butter, and 2 instead of 3 eggs. 3. ( Short. ) From flour, 1 lb.; butter and sugar, of each 2 oz.; eggs, 2 in no.; made into a stiff paste. Obs. The quality is improved if the whole or a portion of the butter is employed in the way directed under Puff paste . For further information hereon, consult the cookery books of Acton, Beeton, Rundell, and Soyer.