Cream Crust

Instructions

1. Stir a little fine salt into a pound of dry flour, and mix gradually with it sufficient very thick, sweet cream to form a smooth paste.
2. It will be found sufficiently good for common family dinners, without the addition of butter; but to make an excellent crust, roll in four ounces in the usual way, after having given the paste a couple of turns.
3. Handle it as lightly as possible in making it, and send it to the oven as soon as it is ready.
4. It may be used for fruit tarts, cannelons, puffs, and other varieties of small pastry, or for good meat pies. Six ounces of butter to the pound of flour will give a very rich crust.
5. Proportions: Flour, 1 lb.; salt, 1 small saltspoonful (more for meat pies); rich cream, 1/2 to 3/4 pint; butter, 4 oz.; for richest crust, 6 oz.