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.
Wet the edges of the pastry, and put some mincemeat into the middle of each round.
When the pastry is cooked remove the dummies, and fill the places with jam.
Plainer tartlets may be made with short, flaky, or other pastry.
Divide the pastry into two portions, and roll them out as thinly as possible.
Have you forgotten the baker's81 shop in London—or was it a pastry cook's, or what?
She rushed into the kitchen and snatched the pastry from the oven.
Also a pastry brush to spread the melted butter upon the corn.