Short Crust

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.

SHORT CRUST.

One half pound flour, three ounces butter, two ounces white sugar, a pinch of salt, yolks of three eggs. Rub into the butter the flour and the powdered loaf sugar; beat up the yolks of the eggs, the salt, and enough milk or water to make the flour into a paste; work the paste lightly, and roll it out thin. If not wanted sweet, the sugar may be left out.