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Simple Fine Crust Cooking Recipe

Below is the quick and easy cooking recipe for Fine Crust.

For orange cheesecakes, or sweetmeats, when intended to be particularly nice, the following fine crust may be prepared. Dry a pound of the finest flour and mix with it three ounces of refined sugar. Work up half a pound of butter with the hand till it comes to a froth, put the flour into it by degrees, adding the yolks of three and the whites of two eggs, well beaten and strained. If too thin, add a little flour and sugar to make it fit to roll. Line some pattipans, and fill them: a little more than fifteen minutes will bake them. Beat up some refined sugar with the white of an egg, as thick as possible, and ice the articles all over as soon as1 they are baked. Then return them to the oven to harden, and serve the Fine Crust them up cold, with fresh butter. Salt butter will make a very fine flaky crust, but if for mince pies, or any sweet things, it should first be washed.

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