Light Paste for Tarts and Cheesecakes
Beat the white of an egg to a strong froth; then mix it with as much water as will make three quarters of a pound of fine flour into a very stiff paste: roll it very thin, then lay the third part of half a pound of butter upon it in little bits: dredge it with some flour, left out at first, and roll it up tight. Roll it out again, and put the same proportion of butter; and so proceed till all be worked up.