Plain Pastry

1 1/4 c. pastry flour.

1 tsp. baking powder (if used).

1/4 tsp. salt.

1/3 or 1/2 c. fat.

Ice water.

Mix in the order given.

Flaky Pastry

3 c. flour.

1/2 tsp. salt.

1/2 c. shortening.

3/8 to 3/4 c. water.

1/2 c. washed butter.

Wash the butter and set aside as for puff-paste. With a knife or the tips of the fingers work the half-cup of shortening into the flour and salt. When the mixture looks like meal, add the cold water, gradually, and with a knife mix to a paste as in plain pastry; knead slightly, cover and let stand five minutes, then pat with the rolling-pin and roll out into a rectangular sheet. Fold in the butter as in puff-paste, and give the paste two or three "turns," allowing it to stand five minutes between each turn. This pastry may be used at once. If set away for future use, cover closely to exclude the air and avoid the forming of a crust.

Puff-Paste

1 lb. flour.

1 lb. butter.

1 tsp. lemon-juice.

About 1/3 pint cold water.

Method - Wash and squeeze the butter in cold water, dry well in a floured cloth, shape into a square about the size of a slice of sandwich bread, and keep in a cool place while the paste is being prepared. Sieve the flour on to a marble slab or board, make a well in the center, put in the lemon-juice, and add water gradually until a smooth paste is formed. The condition of the butter determines the consistency; when soft, the paste must be equally so. Knead the paste until smooth, then roll it out into a strip a little wider than the butter, and rather more than twice its length. Place the butter on one half of the paste, fold the other half over, enclosing the butter entirely, and press the edges together with the rolling-pin. Let it remain in a cool place for about 15 minutes, then roll out to about three times the original length, but keeping the width the same, and fold exactly in three. Turn the paste round so that the folded edges are on the right and left, roll and fold again, and put aside for 15 minutes. Repeat this until the paste has been rolled out six times. The rolling should be done as evenly as possible, and the paste kept in a long, narrow shape which, when folded, forms a square. Each time the paste is rolled out, it may be well sprinkled with flour, but it must be evenly distributed with a paste-brush, and all the loose flour carefully brushed off before beginning to roll. When the paste has had its sixth roll, it is ready for use; it should be baked in a hot oven, and until the paste has risen and become partially baked, the oven door should not be opened, because a current of cold air may cause the flakes to collapse on one side.

Suet Crust

2 c. flour.

1 tsp. salt.

1 tsp. baking powder.

1 c. suet, chopped fine.

Enough ice water to make it hold together, sift dry ingredients together, add suet, then the water. This makes a good crust for meat pies or dumplings.

Crust For Meat Pie

1 egg.

6 tbsp. melted butter, beat well.

1 c. sweet milk.

2 c. flour.

3 tsp. baking powder.

1/2 tsp. salt.

Mix all well together, and spread on top of pie, or use as short cake.

Near Puff-Paste

1/4 c. lard.

2 c. flour.

1 tsp. salt.

1/2 c. well-washed butter.

Sift flour and salt together. Rub lard in with fingers until it is in very fine crumbs. Chop in butter with a knife and just enough water so that it can be rolled. Then roll up in a tight roll. Press down from top of roll till flat. Then roll again (always away from you). End in a roll. After three times wrap in cheese cloth and put in ice chest for a few hours.