A Very Fine Crust for Orange Cheesecakes or Sweetmeats, When to Be Particularly Nice
Dry a pound of the finest flour, and mix with it three ounces of refined sugar; then work half a pound of butter with your hand till it comes to a froth. Put the flour into it by degrees; and work into it, well beaten, and strained, the yelks of three and whites of two eggs. If too limber, put some flour and sugar to make fit to roll. Line your pattypans and fill. A little above fifteen minutes will bake them. Against they come out, have ready some refined sugar, beat up with the white of an egg, as thick as you can: ice them all over: set them in the oven to harden, and serve cold. Use fresh butter.
Salt butter will make a very fine flaky crust; but if for mincepies, or any sweet thing, should be washed.