INFORMATION BELOW FROM 1800s COOKBOOKS Few people know what really good pastry is. Fewer still can make it. It has no inevitable resemblance either to putty or leather. It is light, crisp, flaky, goodly to behold—goodlier to the taste. Perhaps the greatest objection to pies is the length of time it takes to make them, for paste that will make a tender crust cannot be rolled out in a hurry. It is better to have something else for dessert when...
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