For the manipulation of this pastry we must refer those who do not know how to make it to other cookery books, or to the shilling one above mentioned.

In making ordinary paste we must use less butter; and when we use considerably less butter, if we wish the pastry light, we shall require baking-powder.
The quantity depends very much upon the quality.

Many persons make their own baking-powder, and we cannot recommend any better than the recipe given in the last chapter, viz., an ounce of tartaric acid, an ounce and a half of bicarbonate of soda, and an ounce and a half of arrowroot.

A great deal, too, depends upon the quality of the flour.

Vienna flour is much more expensive than ordinary flour, but incomparably superior.