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PLAIN SHORT CRUST

(Pastry.) - (The Jewish Manual)







Put half a pound of fresh butter to a pound of flour, add the yolks of
two eggs and a little powdered sugar, mix into a paste with water, and
roll out once.

EGG PASTE, CALLED IN MODERN COOKERY NOUILLES.
This is formed by making a paste of flour and beaten eggs, without
either butter or water; it must be rolled out extremely thin and left
to dry; it may then be cut into narrow strips or stamped with paste
cutters. It is more fashionable in soups than vermicelli.











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