Light Paste for Tarts

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

LIGHT PASTE FOR TARTS.

One egg, 3/4 pounds of flour, 1/2 pound butter. Beat the white of an egg to a strong froth, then mix it with as much water as will make the flour into a very stiff paste; roll it very thins, then lay the third part of the half pound of butter upon it in little pieces; dredge with some flour left out at first, and roll up tight. Roll it out again, and put the same proportion of butter, and so proceed till all be worked up.