Give the proportions of fat and flour that may be used for pastry.
What may be said of the handling of pastry in its preparation for baking?
Roll out the pastry, and stamp it into rounds with a fluted cutter.
Plainer tartlets may be made with short, flaky, or other pastry.
Wet the edges of the pastry, and put some mincemeat into the middle of each round.
When the pastry ...