Use the best washed butter or lard ; the propor-
tions for a .rich paste are a scant pound of
butter or lard to a heaping quart of sifted flour
and a teaspoon salt, and some add one tablespoon pow-
dered sugar ; mix in a cool temperature, handle as
lightly and as little as possible, chop a large spoonful
of the shortening into a fourth part of the flour, and
with knife or wooden spoon, and cold or ice water,
make as soft a dough as can easily be handled ; dredge
with flour, transfer dough to a marble slab or hard
wood board, roll thin, cover the surface with thin
slices of butter and lard, dredge over a layer of flour,,
double over, and with your bread-pin roll out again
until as thin as before, repeating the process several
times ; after the last time, instead of rolling up, fold
it once or twice, and cut the pieces for use from the
edge to keep the layers of shortening as near horizon-
tal as possible, and to prevent mixing them up as is
done in moulding or rolling. This process makes
flaky and delicious paste. Never fill pies until just
before putting them in the oven. Always use tin pie-
pans, since in earthen pans the under crust is not
likely to be well baked. Just before putting On the



216 THE BUCKEYE COOK BOOK.
