Pastry for Tarts, &c.

Take of flour one pound; baking powder, three teaspoonfuls; butter, six ounces; water, enough to bring it to the consistence required. 


When much pastry is made in a house, a quantity of fine flour should be kept on hand, in dry jars, and quite secured from the air, as it makes lighter pastry and bread when kept a short time, than when fresh ground.